Sticky Chicken Rice Bowls

A Flavor-Packed Meal in One Bowl

Sticky Chicken Rice Bowls are the perfect combination of sweet, savory, and umami flavors. Tender chicken pieces are glazed with a sticky honey-soy sauce, paired with fluffy rice and fresh vegetables for a complete, satisfying meal.

This recipe is quick enough for weeknight dinners but flavorful enough to impress guests. Top with sesame seeds and green onions for a beautiful presentation and added crunch.

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups cooked white or brown rice
• 1 cup steamed broccoli or mixed vegetables
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Optional: chili flakes for heat

Instructions

1. Prepare sauce: In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Cook chicken: Heat a skillet over medium-high heat. Add chicken pieces and cook 5–6 minutes until browned on all sides.
3. Add sauce: Pour sauce over chicken, reduce heat, and simmer for 5–7 minutes until the sauce thickens and chicken is fully coated and sticky.
4. Prepare bowls: Divide cooked rice into serving bowls.
5. Add vegetables: Top rice with steamed broccoli or other vegetables.
6. Top with chicken: Spoon sticky chicken over the rice and vegetables.
7. Garnish: Sprinkle sliced green onions, sesame seeds, and optional chili flakes on top. Serve immediately.

Why You’ll Love This Recipe

• Sweet and savory: The sticky honey-soy glaze is irresistible.
• Quick weeknight meal: Ready in under 30 minutes.
• Balanced: Protein, grains, and vegetables in one bowl.
• Customizable: Add your favorite veggies or spice level.

Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls feature tender chicken glazed in a sweet and savory honey-soy sauce, served over rice and vegetables for a complete, flavor-packed meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Main

Cuisine: American, Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 cups cooked rice white or brown
• 1 cup steamed broccoli or mixed vegetables
• 2 green onions sliced
• 1 tbsp sesame seeds
• optional chili flakes for heat

Equipment

• Skillet
• Knife
• Cutting board
• Mixing bowl
• Serving bowls

Method

 

1. Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
2. Heat skillet over medium-high heat. Cook chicken 5–6 minutes until browned.
3. Add sauce to chicken, reduce heat, simmer 5–7 minutes until thick and sticky.
4. Divide cooked rice into bowls.
5. Top rice with steamed vegetables.
6. Add sticky chicken on top.
7. Garnish with green onions, sesame seeds, and optional chili flakes. Serve immediately.

Notes

Marinate chicken in sauce for 30 minutes for extra flavor. Perfect for meal prep when keeping rice and chicken separate.

Variations & Twists

• Spicy version: Add sriracha or chili paste to the sauce.
• Vegetarian alternative: Use tofu or tempeh instead of chicken.
• Brown rice or quinoa: Substitute rice for a healthier or gluten-free option.
• Extra crunch: Add toasted cashews or chopped peanuts on top.

Serving Suggestions

• Serve with pickled vegetables for a tangy contrast.
• Pair with a simple cucumber salad for freshness.
• Great for meal prep – store in airtight containers and reheat for lunch or dinner.

Storage & Tips

• Refrigerate: Store leftover bowls in airtight containers for up to 3 days.
• Meal prep: Keep rice and chicken separate until reheating to preserve texture.
• Tip: For extra flavor, marinate chicken in sauce for 30 minutes before cooking.

FAQ

Q: Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more tender.

Q: Can this recipe be made gluten-free?
Yes, use tamari or gluten-free soy sauce.

Q: Can I make this ahead?
Yes, prepare the chicken and rice separately and assemble just before eating.