If you’re looking for a meal that’s both comforting and bursting with bold, crave-worthy flavor, these Sticky Chicken Rice Bowls are destined to become a household favorite. Imagine juicy chicken glazed in a sweet, savory, and slightly tangy sauce, tucked onto a bed of fluffy jasmine rice, and finished with crisp, colorful veggies and a flourish of sesame seeds. They come together surprisingly quickly, deliver takeout-style satisfaction, and are as fun to assemble as they are to eat. Sticky Chicken Rice Bowls are the perfect answer for busy weeknights, relaxed weekend dinners, or whenever you want a dish that checks every box for taste and texture.
Ingredients You’ll Need
Sticky Chicken Rice Bowls make the most of a handful of everyday ingredients, transforming each one into a show-stopping combination of flavors and textures. Each element brings its own magic—don’t skip a thing if you want that authentic sweet-salty-sticky harmony!
- Boneless, skinless chicken thighs (1 ½ pounds): Their rich, juicy texture stands up beautifully to bold sauces and quick cooking.
- Soy sauce (2 tablespoons): Adds deep, savory umami and saltiness that anchors the marinade.
- Hoisin sauce (2 tablespoons): This thick, sweet-salty sauce is the backbone of that sticky glaze—don’t substitute here!
- Honey (2 tablespoons): Offers subtle sweetness and gives the finished chicken its irresistible sheen.
- Rice vinegar (1 tablespoon): A gentle tang brightens and balances every bite.
- Sesame oil (1 tablespoon): Brings rich, toasty fragrance that makes the whole kitchen smell incredible.
- Minced garlic (2 cloves): Fresh garlic brings a punch of flavor that melds right into the sauce.
- Grated fresh ginger (1 teaspoon): For aromatic warmth and a hint of gentle spice—don’t be tempted to skip!
- Cornstarch (1 tablespoon): The secret to that glossy, clingy sauce that makes sticky chicken rice bowls so tempting.
- Water (1 tablespoon): Just enough to help mix your cornstarch slurry to thicken the sauce at the finish.
- Cooked jasmine rice (2 cups): Fragrant, fluffy, and the perfect base to soak up all the saucy goodness.
- Shredded carrots (1 cup): Adds crunch, color, and a hint of sweetness to balance the flavors.
- Thinly sliced cucumber (1 cup): Cool and refreshing, these keep every bite light and bright.
- Sliced green onions (2): Offers a gentle bite and a pop of fresh green on top.
- Sesame seeds (1 tablespoon): Adds a little crunch and lovely nutty notes at the finish.
- Chopped cilantro (optional): For those who love it, sprinkle over for brightness and herby flair!
How to Make Sticky Chicken Rice Bowls
Step 1: Marinate the Chicken
Start by whisking together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, freshly minced garlic, and grated ginger in a mixing bowl. Toss the bite-sized chicken thighs in this punchy homemade marinade, making sure every piece gets a luxurious coating. A short rest in the refrigerator (at least 30 minutes) gives all those flavors a chance to meld, ensuring each bite is perfectly seasoned and succulent.
Step 2: Cook the Marinated Chicken
When your chicken has soaked up all that savory-sweet goodness, heat a large skillet over medium-high heat. Add the marinated chicken and let it sizzle, stirring every so often so it browns evenly and cooks through—about 5 to 7 minutes. This is where you get those golden edges and crave-inducing aromas. Don’t rush this step; a little patience here brings out the best flavor!
Step 3: Get the Sauce Sticky
Mix your cornstarch and water in a small bowl to make a smooth slurry. Pour this into your skillet when the chicken is fully cooked, stirring continually as the sauce thickens, gets glossy, and beautifully clings to each piece. This is the “sticky” moment that makes Sticky Chicken Rice Bowls unforgettable. Just 1–2 minutes is all you need for that irresistible, lacquered sauce.
Step 4: Assemble Your Bowls
Scoop warm, fluffy jasmine rice into each serving bowl. Add a generous mound of sticky chicken on top, then arrange crisp carrots, cool cucumbers, and sliced green onions for crunch and freshness. Sprinkle with sesame seeds and a shower of chopped cilantro, if you love a little extra green. Every bowl is a mini masterpiece—so vibrant and inviting!
How to Serve Sticky Chicken Rice Bowls
Garnishes
Finish your sticky chicken rice bowls with a handful of sliced green onion and a scattering of sesame seeds to give each bite a pop of color and texture. For an extra fresh, herby layer, sprinkle with chopped cilantro—or offer a lime wedge for a tangy twist. These tiny touches take the bowls from great to absolutely wow-worthy when served at the table.
Side Dishes
While Sticky Chicken Rice Bowls are a complete meal on their own, pairing them with lightly steamed broccoli, snap peas, or a tangy Asian slaw makes for an even more satisfying spread. A bowl of miso soup or a platter of crispy vegetable spring rolls also make delicious accompaniments if you’re hosting family or friends for dinner.
Creative Ways to Present
Let everyone build their own bowl for a fun, interactive meal—set out the rice, sticky chicken, and all the toppings buffet-style so each person can customize as they please. You can also layer the ingredients in clear glass jars for meal prep lunches that look as good as they taste, or serve smaller portions in lettuce wraps for a refreshing, party-ready twist that puts a new spin on sticky chicken rice bowls.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your meal, pop any leftover sticky chicken rice bowls into airtight containers and refrigerate promptly. The combination of sticky sauce, juicy chicken, and tender rice holds up well for up to three days, making for some fabulous work-from-home lunches or easy dinners on the go. Just keep the veggies separate if you prefer them extra crisp.
Freezing
You can absolutely freeze the chicken (and rice!) for longer storage. Spoon the sticky chicken and cooked rice into resealable freezer bags or containers, pressing out excess air. Freeze for up to 2 months. For best results, store fresh veggies and garnishes separately and add them fresh after reheating for the best crunch and flavor.
Reheating
To reheat, microwave the chicken and rice in a covered bowl, sprinkling a tiny bit of water over the rice to help revive its fluffy texture. Warm in 60–90 second bursts until hot, stirring halfway through. The stovetop works too—just reheat gently in a skillet with a splash of water to re-loosen the sticky sauce, stirring until heated through. Add your crunchy veggies and garnishes just before serving so everything tastes vibrant and fresh.
FAQs
Can I use chicken breast instead of thighs?
You sure can! Chicken breast is leaner and will cook a bit faster, so just be careful not to overcook it. Thighs will give you extra juiciness and more robust flavor, but breast is a great lighter swap and still makes for delicious sticky chicken rice bowls.
Is there a substitute for hoisin sauce?
If you can’t find hoisin sauce, try mixing a tablespoon of extra soy sauce with a teaspoon of brown sugar and a small dollop of peanut butter; it won’t be identical, but it will capture that sweet-savory vibe essential to sticky chicken rice bowls.
What other vegetables can I use?
Almost any crisp, fresh vegetables work! Try thinly sliced radishes, bell peppers, snap peas, or edamame. The fresh veggies bring contrast to the sticky chicken and rice, so use what you love or what’s in your fridge.
Can Sticky Chicken Rice Bowls be made gluten free?
Absolutely! Use tamari or a certified gluten free soy sauce and double-check your hoisin sauce for gluten. With those easy swaps, sticky chicken rice bowls are perfect for gluten free friends and family.
Can I make them vegetarian?
Yes! Swap the chicken for cubed tofu or tempeh, and prepare the marinade and sauce as usual. The tofu will absorb all those delicious flavors and keep that same sticky, satisfying finish.
Final Thoughts
If you’re in search of a meal that’s packed with flavor, color, and comfort, don’t hesitate to try these Sticky Chicken Rice Bowls. They’re simple enough for a weeknight, special enough for company, and destined to become a staple at your table. Gather your ingredients and make tonight a night for sticky, saucy, downright delightful bowls!
Print
Sticky Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Sticky Chicken Rice Bowls are a delicious and easy Asian-inspired meal. Tender chicken thighs are marinated in a flavorful sauce, then cooked until sticky and served over jasmine rice with crunchy vegetables.
Ingredients
For the Sticky Chicken:
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 garlic cloves minced, 1 teaspoon grated fresh ginger,
For the Slurry:
1 tablespoon cornstarch, 1 tablespoon water,
For Serving:
2 cups cooked jasmine rice, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 2 green onions sliced, 1 tablespoon sesame seeds, chopped cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add chicken pieces, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes.
- Cook the Chicken: Heat a large skillet over medium-high heat, add the marinated chicken, and cook for 5–7 minutes until browned and cooked through.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water to make a slurry. Pour into the skillet, stir until sauce thickens and becomes glossy, about 1–2 minutes.
- Assemble the Bowls: Divide cooked jasmine rice into bowls, top with sticky chicken, shredded carrots, sliced cucumber, green onions, and sesame seeds. Garnish with chopped cilantro if desired. Serve warm.
Notes
- For a spicier version, add a teaspoon of sriracha or red pepper flakes to the marinade.
- You can substitute brown rice or quinoa for jasmine rice if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 12g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
