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Delicious sticky chicken rice bowls with tender chicken and aromatic sticky rice

Sticky Chicken Rice Bowls

Indulge in these flavorful Sticky Chicken Rice Bowls featuring tender chicken thighs in a sweet and savory sauce, complemented by jasmine rice and fresh toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Protein
  • 1 pound Boneless skinless chicken thighs Cut into bite-sized pieces for quick cooking. Choose thighs for the best flavor and moisture.
Starch
  • 2 cups Jasmine rice Cook according to package instructions. Can be replaced with brown rice or quinoa.
Seasoning/Spice Blend
  • 1/4 cup Low-sodium soy sauce Can substitute with coconut aminos.
  • 2 tablespoons Honey
  • 3 cloves Garlic (minced)
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Sriracha Use caution if you prefer milder flavors.
Liquids/Dairy
  • 1 cup Water Mix with cornstarch for sauce thickness.
  • 1 tablespoon Cornstarch Mix with water before adding to the sauce.
Aromatics & Vegetables
  • 2 whole Green onions (sliced) Slice just before serving for freshness.
  • 2 tablespoons Toasted sesame seeds For garnish.
Optional Finishing Ingredients
  • 1 tablespoon Sriracha For an extra kick.

Method
 

Cooking the Chicken
  1. Heat vegetable oil in a large skillet over medium-high heat for about 2 minutes.
  2. Add the chicken thighs and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
Preparing the Sauce
  1. While the chicken cooks, mix soy sauce, honey, minced garlic, rice vinegar, and sriracha in a bowl. Set aside.
Combining Chicken and Sauce
  1. Once the chicken is cooked, pour the sauce over it and stir.
  2. Let it simmer for an additional 3-5 minutes, allowing the sauce to thicken slightly.
Thickening the Sauce
  1. In a small bowl, mix cornstarch and water. Add this mix to the skillet and stir well for about 2-3 minutes.
  2. The sauce should become sticky and glossy!
Preparing the Rice
  1. If you haven’t done so, cook the jasmine rice according to the package directions. Fluff with a fork right before serving.
Serving the Bowls
  1. Scoop the cooked rice into bowls.
  2. Top with the sticky chicken mixture, ensuring you get plenty of sauce.
Garnishing
  1. Sprinkle sliced green onions and toasted sesame seeds over each bowl for that extra crunch.
  2. Serve immediately and enjoy the delightful bursts of flavor!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze in a container for up to 2 months, separating the rice and chicken for best results.