Sticky Chicken Rice Bowls

The Backstory—Or Why My Sticky Chicken Rice Bowls Are a Thing

Alright, friend, quick confession: sticky chicken rice bowls are sort of my culinary “get out of jail free” card. You know those weeknights when your brain feels more scrambled than the eggs you wish you had time for? That’s when I throw this together. I actually started making these back in uni, mostly because rice was cheap and chicken was always lurking in my freezer. And you know, once, I tried making this recipe for a boyfriend thinking it’d impress him—turns out he was more impressed with the “sticky” bit than anything gourmet. (Ha! Takes all sorts, right?)

Why I Keep Coming Back To This Recipe (Besides the Sticky Fingers)

I make this dish when my fridge is looking a bit sad, or when I crave something saucy that doesn’t involve hours of marinating. My family goes bananas for this. There’s a standing joke that it’s the only time my kids willingly eat broccoli (my youngest even requests “the sticky stuff” on pancakes, which…no). Sometimes I get annoyed with all the bowls, but—actually washing up isn’t so bad when dinner is this tasty.

What You’ll Need—Or How I Usually Wing It

• 2 large chicken breasts (or thighs if you like it juicier—sometimes I use leftover roast chicken, and it works fine too!)
• 3 tablespoons soy sauce—my grandmother was loyal to Kikkoman, but I promise, any you grab off the supermarket shelf is grand.
• 2 tablespoons honey (in a pinch, I’ve reached for maple syrup or even brown sugar…it’s all sugar at the end of the day, right?)
• 1 tablespoon hoisin sauce (optional, but it adds a good kick; ketchup gives a weirdly delicious twist if you’re desperate)
• 3 cloves garlic, minced—though I’m lazy and use the pre-chopped jar some weeks
• 1-inch piece of ginger, grated, or a teaspoon of the ground stuff if you can’t be bothered to peel it
• 2 teaspoons sesame oil; although, if I run out, I just use canola and hope nobody notices
• 2 cups cooked white or brown rice—microwave rice is my secret weapon on a Tuesday night
• Steamed veggies: broccoli, carrots, snap peas, whatever’s dying in the fridge
• Spring onions, chopped, for topping (or swap in a bit of parsley if that’s all you’ve got—herbs are forgiving friends)
• Toasted sesame seeds, for looks (totally optional, but they make you look like you know what you’re doing)

How I Actually Put This Together (With as Few Pans as I Can Manage)

1. First, cut the chicken into bite-sized bits—don’t stress about the size; just aim for pieces that’ll cook quickly (quarter-inch chunks are perfect, but who’s got a ruler?).
2. Toss your chicken in a bowl with a sprinkle of salt and a teaspoon of the soy sauce. Let it hang out while you get the sauce going. Or don’t—it’ll still taste good.
3. For the sauce, grab a small-ish bowl. Mix together the rest of the soy sauce, honey, hoisin (or ketchup, if you fancy living on the edge), garlic, ginger and sesame oil. Stick a finger in and taste it; this is where I usually sneak a spoonful, then tweak the honey if it’s not sweet enough (or too sweet, just call it “savory” and hope for the best).
4. Heat a splash of oil in a big pan or wok (medium-high is usually perfect; don’t worry if it’s a bit smoky—it adds flavor!). Chuck in the chicken. Let it sear until it looks golden-brown-ish on the edges—give it maybe 4-5 minutes. Don’t move it around too much, but also don’t let it glue itself to the pan—that’s not the “sticky” we’re going for.
5. Pour the sauce over, and let it sizzle. Turn the heat down a smidge. It’ll bubble and thicken—don’t wander too far; you want to catch it before it turns to caramel. Stir often. (Don’t panic if it looks weirdly glossy at first, mine always does, but it comes together in a minute or two).
6. Once the sauce clings nicely to the chicken—like, really sticky, that’s your cue. Turn off the heat.
7. Spoon your rice into bowls, load on the chicken, then top with veggies, spring onions, and sesame seeds. Or all at once, whatever order makes your heart sing.

Notes (Or: Stuff I Wish I Knew Before)

• The sauce thickens FAST, so if you step away to scroll your phone, you might come back to a sticky, burnt mess (I’ve done this too many times, and the pan never forgives me).
• Sometimes I’ve found it a bit salty if I forget that some soy sauces are, frankly, salt bombs—maybe test yours first.
• I think this tastes even better the next day. Unless you have kids… then, good luck having leftovers.

What I’ve Tried Swapping—For Better or Worse

• I once swapped chicken for tofu—honestly, it was okay, but nowhere near as sticky. Maybe I needed more sauce?
• Sriracha drizzled over for heat—brilliant. Sweet chili sauce instead of honey? Oddly, tasted like a takeaway, but not in a bad way.
• Once tried quinoa instead of rice—eh, it didn’t quite hit the spot, though it did make me feel fancy for about five minutes.

What You Need (And What You Don’t)

• Big nonstick pan or wok—the stickier, the better (pun very much intended)
• If you don’t have a garlic press, just smash with the side of a knife—I’ve been there, survived, and so will you.
• Rice cooker? Great, but microwaved packet rice works in a pinch—no judgement here.

How To Store (If There’s Any Left, Which: Rare)

Let it cool, chuck it in an airtight tub, and keep in the fridge for up to two days (though honestly, in my house it never lasts more than a day—someone’s always sneaking a midnight snack). Gets a bit stickier and, dare I say, better on the second day.

How I Serve It—Or How My Folks Make It a Rite of Passage

Straight up in bowls with extra veggies; my partner once started putting crushed peanuts on top (like pad thai? Not sure where he got that idea), and now it’s become A Thing at our table. Sometimes we have it picnic-style outside—just make sure you’ve got napkins handy because it gets everywhere.

If I Could Offer Only One Pro Tip… (Just Trust Me)

I once tried rushing the sauce by whacking the heat up—ended up with burnt sugar on the pan and chicken drier than a British sense of humor. Don’t. Let it thicken slowly; your future self will thank you.

Your FAQ (Based On Questions From Friends and, Honestly, Me)

• Can I use frozen chicken? Yep, just be sure to thaw it first (I once tried skipping this step—regretted it big time, chicken was rubbery as anything).
• What about veggie options? Oh, absolutely, cubed firm tofu is decent, or even mushrooms if you’re feeling a bit wild, but honestly? Chicken’s the star here.
• Is this very spicy? Not unless you want it to be—I’ll sometimes sneak a chopped chili in, but the default is very kid-friendly.
• Can I make the sauce ahead? You sure can! I’ve mixed the sauce in a jar and stashed it in the fridge overnight. Just shake it before you use.
• Is brown rice ok? Oh yeah, sometimes I do that for “health” reasons (read: ran out of white rice), tastes just as good! Actually, on second thought, I might like brown even better, shh.
• Can I double it? I mean, you can. But you’ll need a bigger pan, or do two batches (learned that the hard way, overflow everywhere).

So, yeah, that’s pretty much how Sticky Chicken Rice Bowls go down in my kitchen—messy, satisfying, and never quite the same twice. If you try it, I hope it sticks (pun entirely intended)!

★★★★★ 4.20 from 46 ratings

Sticky Chicken Rice Bowls

yield: 4 servings

prep: 20 mins

cook: 25 mins

total: 45 mins

These Sticky Chicken Rice Bowls feature tender chicken coated in a sweet and savory sauce, served on fluffy white rice with colorful vegetables. It’s an easy, family-friendly dinner with irresistible flavors.

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Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 cups cooked white rice
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. 1
   In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, and minced garlic; set aside.
2. 2
   Season chicken pieces with a pinch of salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.
3. 3
   Pour the prepared sauce over the chicken. Mix cornstarch and water, then stir into the pan. Cook, stirring, until the sauce thickens and the chicken becomes glossy and coated, about 2–3 minutes.
4. 4
   To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sticky chicken, steamed broccoli, and shredded carrots.
5. 5
   Garnish with sliced green onions and toasted sesame seeds. Serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520cal

Protein: 32 gg

Fat: 12 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 74 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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