Sticky Chicken Rice Bowls are the ultimate combination of sweet, savory, and spicy flavors served over fluffy rice. Juicy chicken coated in a sticky glaze paired with vibrant veggies and aromatic toppings makes this a go-to weeknight dinner. It’s quick, customizable, and downright irresistible!

Ingredients:

For the Chicken

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
1 tablespoon vegetable oil

For the Sauce

1/4 cup soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sriracha or chili garlic sauce (optional for heat)

For Serving

2 cups cooked white or brown rice
1 cup steamed broccoli
1/2 cup shredded carrots
2 green onions, sliced
Sesame seeds for garnish

Directions:

In a bowl, toss the chicken pieces with cornstarch until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-6 minutes, flipping occasionally. Remove and set aside.
In the same skillet, reduce the heat to medium. Add soy sauce, honey, hoisin sauce, rice vinegar, garlic, ginger, and sriracha. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet and toss to coat in the sticky sauce. Cook for 2-3 more minutes until the chicken is fully coated and heated through.
Assemble the rice bowls by adding a scoop of rice to each bowl. Top with sticky chicken, steamed broccoli, shredded carrots, and any additional toppings you like. Garnish with green onions and sesame seeds. Serve immediately.

Time and Servings:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Variations:

Vegetarian Option: Replace the chicken with tofu or tempeh, and follow the same steps for coating and cooking.
Grain Swap: Use quinoa, cauliflower rice, or fried rice for a twist.
Extra Veggies: Add bell peppers, snap peas, or edamame for more color and crunch.

FAQs:

Can I make this ahead of time?
Yes, you can prepare the chicken and sauce separately, then reheat and assemble the bowls before serving.

What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, you can substitute it with an equal mix of soy sauce and a touch of peanut butter or molasses.

Is this recipe kid-friendly?
Absolutely! You can omit the sriracha for a milder version that kids will love.

Sticky Chicken Rice Bowls are a crowd-pleaser and a perfect balance of flavor and texture. Once you try them, they’re bound to become a staple in your kitchen!

Sticky Chicken Rice Bowls

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Author: Jake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop, Stir-Fry
Cuisine: Asian-Inspired

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Description

Instructions

Directions:
In a bowl, toss the chicken pieces with cornstarch until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-6 minutes, flipping occasionally. Remove and set aside.
In the same skillet, reduce the heat to medium. Add soy sauce, honey, hoisin sauce, rice vinegar, garlic, ginger, and sriracha. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet and toss to coat in the sticky sauce. Cook for 2-3 more minutes until the chicken is fully coated and heated through.
Assemble the rice bowls by adding a scoop of rice to each bowl. Top with sticky chicken, steamed broccoli, shredded carrots, and any additional toppings you like. Garnish with green onions and sesame seeds. Serve immediately.

Nutrition

Serving Size: 1.5 cups
Calories: 450-500
Sugar: 10-12g
Sodium: 580-680mg
Fat: 18-24g
Saturated Fat: 4-6g
Unsaturated Fat: 12-16g
Trans Fat: 0g
Carbohydrates: 55-60g
Fiber: 2-3g
Protein: 25-30g
Cholesterol: 80-100mg