If you’re searching for a dinner that ticks every box—deliciously craveable, easy to pull together, beautiful enough to serve company, yet perfect for a busy weeknight—let me introduce you to my Sweet & Sticky Chicken Rice Bowls. Each bite bursts with the irresistible flavors of honey, tangy rice vinegar, and fragrant garlic and ginger, all wrapped around tender golden chicken and nestled atop fluffy rice. Between the slightly caramelized sauce, pops of green broccoli, and a sprinkle of sesame seeds, these bowls are a total crowd-pleaser. You’ll find yourself coming back to this recipe again and again!
Ingredients You’ll Need
With just a handful of pantry staples and fresh produce, you can bring Sweet & Sticky Chicken Rice Bowls to life in no time. Each ingredient plays a key role, enhancing the overall flavor profile, texture, and color, so don’t skip any if you want that perfect takeout-at-home experience!
- Boneless Skinless Chicken Thighs: Juicy and tender, these are the best cut for soaking up that luscious sauce.
- Cornstarch: This helps the chicken crisp up beautifully and gives body to the sticky sauce.
- Vegetable Oil: Ideal for high-heat cooking, ensuring a golden sear without burning.
- Low-Sodium Soy Sauce: The backbone of the savory-sweet balance—use low-sodium to keep salt in check.
- Honey: Brings the sweet and the sticky, caramelizing into a glossy glaze.
- Brown Sugar: Adds depth and a touch of molasses complexity to the sauce.
- Garlic Cloves: Freshly minced for aromatic punch—skip the jarred stuff if you can!
- Fresh Ginger: Grated for a pop of warmth that sets off the sweet notes perfectly.
- Rice Vinegar: Bright and tangy, it balances the richness and stops the sauce from being one-note.
- Sesame Oil: A drizzle at the end gives a deep, toasty finish—don’t be tempted to skip it.
- Cooked White or Brown Rice: The cozy, neutral base that soaks up every bit of sauce.
- Steamed Broccoli Florets: Adds color, crunch, and a fresh green accent to every bowl.
- Green Onions: Sliced for a sharp, fresh bite and a pop of color.
- Sesame Seeds: Sprinkle over at the end for subtle crunch and a finishing touch.
How to Make Sweet & Sticky Chicken Rice Bowls
Step 1: Prepare the Chicken
Start by patting your chicken thighs dry—this step is worth the extra minute, trust me! Toss the bite-sized pieces with cornstarch until they’re all lightly coated. This creates a barrier that keeps the chicken juicy inside while forming a lightly crisp exterior as it cooks. It’s the secret to getting those perfectly sticky chicken bites without frying.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer (you’ll probably need to do this in two batches—crowding the pan can lead to steaming). Let the pieces sizzle and cook undisturbed for about 5–6 minutes until they’re golden brown on all sides and cooked through. Remove to a plate and resist the urge to snack—though I won’t judge if you sneak a piece or two.
Step 3: Make the Sweet & Sticky Sauce
Using the same skillet without wiping it clean (all those browned bits add hoards of flavor), whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Let the mixture simmer for 2–3 minutes. You’ll notice it start to thicken and bubble as it transforms into a glossy, sticky sauce that smells absolutely amazing.
Step 4: Coat the Chicken
Return your chicken pieces (along with any accumulated juices) back into the skillet. Toss them gently to coat in the sauce so every piece gets its fair share of sticky magic. Cook for another minute until the chicken is fully glazed and everything is warmed through.
Step 5: Assemble the Bowls
Set up your bowl assembly line because the finish line is in sight! Start with a cozy scoop of cooked white or brown rice as your base. Top generously with the sticky chicken, arrange steamed broccoli florets off to the side or nestled in between, and shower with green onions and sesame seeds. The result: restaurant-worthy Sweet & Sticky Chicken Rice Bowls you’ll want to dive right into.
How to Serve Sweet & Sticky Chicken Rice Bowls
Garnishes
For maximum flavor and gorgeous presentation, sprinkle on some sliced green onions and a generous dusting of sesame seeds just before serving. If you like a little extra heat, a drizzle of sriracha or a pinch of red pepper flakes adds a nice kick without overpowering the sweet elements.
Side Dishes
Sweet & Sticky Chicken Rice Bowls are hearty enough to stand alone, but they pair beautifully with crisp Asian slaw, cucumber salad, or a simple miso soup. You can even throw in extra steamed veggies like snow peas, carrots, or bell peppers to round out the meal and add pops of color.
Creative Ways to Present
Want to take presentation to the next level? Serve your bowls in shallow, wide dishes to showcase all the vibrant layers. For meal prep or lunches, pile the components into glass containers and add garnish just before eating. Or, serve family-style with the chicken and toppings laid out and let everyone build their own perfect Sweet & Sticky Chicken Rice Bowl at the table. It’s as fun as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet & Sticky Chicken Rice Bowls keep so well! Once cooled, transfer the chicken, rice, and veggies into airtight containers and store in the refrigerator for up to four days. If you’ve kept the components separate, everything stays fresher and reheats better—just assemble right before eating for the best texture.
Freezing
The cooked chicken and rice freeze well for longer storage. Place cooled portions into freezer-safe bags or containers, leaving a little space for expansion. Avoid freezing the broccoli if you prefer it crisp-tender; add freshly steamed greens to thawed bowls for best results. Everything will keep in the freezer for up to three months.
Reheating
For the tastiest leftovers, reheat the chicken and rice gently in the microwave, stirring halfway so everything heats evenly. If you’re reheating a larger batch, a covered skillet over low heat works wonders, especially if you sprinkle in a tablespoon of water to keep things moist. Add reserved garnishes like green onions and sesame seeds after heating to keep their texture and color vibrant.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs deliver extra juiciness and flavor, chicken breast also works beautifully. Just keep a close eye on cooking time, as breast meat cooks faster and can dry out if overdone.
Is it okay to substitute the honey?
Yes, you can swap honey for maple syrup or even agave nectar for a slightly different sweetness profile. Just note that the flavor may change a bit, but you’ll still get a gorgeous, sticky glaze.
What type Main Course
This dish is super flexible—any cooked rice you love will work. Fluffy jasmine rice, chewy brown rice, or even cauliflower rice for a lighter option all soak up the sweet and sticky sauce perfectly.
Can I make Sweet & Sticky Chicken Rice Bowls in advance?
You sure can! Prepare all components ahead of time and store them separately. Reheat and assemble just before serving for the best flavors, or pack it all up for easy lunches throughout the week.
How can I add more veggies?
Sweet & Sticky Chicken Rice Bowls are a great canvas for veggies. Swap or supplement the broccoli with steamed snow peas, bell peppers, carrots, or edamame. It’s a fantastic way to clear out any odds and ends from your produce drawer!
Final Thoughts
If you’re craving a meal that brings big flavors, color, and comfort with almost no fuss, these Sweet & Sticky Chicken Rice Bowls are calling your name. Whip up a batch the next time you need a quick yet celebration-worthy dinner—once you taste that glossy chicken and sticky-sweet sauce, I’m betting this will earn a spot in your regular rotation!
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Sweet & Sticky Chicken Rice Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Sweet & Sticky Chicken Rice Bowls are a delicious and satisfying meal that combines tender chicken pieces in a flavorful sauce with steamed broccoli over a bed of rice. The sticky sweet sauce is a perfect balance of savory and sweet flavors, making this Asian-inspired dish a family favorite.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 3 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
For Serving:
- 4 cups cooked white or brown rice
- 2 cups steamed broccoli florets
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the Chicken: Pat chicken dry and toss with cornstarch until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches for 5–6 minutes until golden and cooked through, then remove to a plate.
- Make the Sauce: In the same skillet, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Combine and Serve: Return chicken to skillet and toss to coat in sauce. To assemble bowls, divide rice among serving bowls, top with chicken, broccoli, green onions, and sesame seeds. Serve hot.
Notes
- For extra heat, stir in 1 teaspoon sriracha or red pepper flakes to the sauce.
- Leftovers keep well in the refrigerator for up to 4 days.
- Try swapping broccoli with snow peas, carrots, or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 24 g
- Sodium: 940 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
