Description
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
Units
Scale
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
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