Sticky Chicken Rice Bowls Recipe

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Sticky Chicken Rice Bowls Recipe

Introduction

Sticky Chicken Rice Bowls are a delicious, comforting dish packed with sweet-savory flavor, tender chicken, and fluffy rice. This crowd-pleasing meal brings together the richness of soy-based sauces, the umami punch of garlic and ginger, and a touch of sweetness—all layered over warm rice. It’s perfect for meal prep, quick dinners, or sharing with family.

The History of Sticky Chicken and Rice

Sticky chicken dishes have roots in various Asian cuisines, including Chinese, Japanese, and Korean cooking. The technique of glazing meat with a soy-based sauce—often including ingredients like sugar, mirin, or honey—dates back centuries. Rice, a staple in most Asian diets, naturally pairs with these sauces, soaking up flavor and adding a hearty base.

Ingredients Breakdown

Here’s a look at the core ingredients and their roles:

• Chicken thighs or breasts – Tender protein source; thighs offer more juiciness.
• Soy sauce (light and/or dark) – Salty umami foundation.
• Garlic and ginger – Classic aromatics that add warmth and depth.
• Brown sugar or honey – Balances the saltiness with sweetness, creating the sticky glaze.
• Rice vinegar or mirin – Adds acidity and brightness.
• Cornstarch – Helps thicken the sauce to the perfect consistency.
• Cooked white or jasmine rice – Absorbs all the flavorful sauce.
• Sesame seeds & scallions (optional) – For garnish and extra texture.

Step-by-Step Recipe

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 3 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar or mirin
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 cups cooked rice (white, jasmine, or brown)
• 1 tbsp vegetable oil
• Optional: sesame seeds, sliced scallions

Instructions:

1. Prep the Sauce
   In a bowl, whisk together soy sauce, sugar/honey, vinegar, garlic, and ginger. Set aside.
2. Cook the Chicken
   Heat oil in a skillet over medium-high heat. Add chicken and sauté until golden and cooked through (6–8 mins).
3. Add the Sauce
   Pour sauce over chicken, stirring to coat. Let it simmer for 2–3 minutes.
4. Thicken the Glaze
   Stir in the cornstarch slurry and simmer until the sauce becomes thick and sticky (another 2–3 minutes).
5. Assemble Bowls
   Scoop rice into bowls, top with sticky chicken, and garnish with sesame seeds and scallions.

Tips for the Perfect Bowl

• Use chicken thighs for maximum tenderness and flavor.
• Don’t overcrowd the pan – Cook in batches if needed for proper browning.
• Make extra sauce to drizzle over the rice.
• Reheat gently to preserve the sticky glaze’s texture.

Variations and Customizations

• Spicy Kick: Add sriracha or red pepper flakes.
• Vegetarian Version: Swap chicken for tofu or tempeh.
• Add Veggies: Broccoli, bell peppers, or snap peas sautéed alongside the chicken.
• Different Grains: Try brown rice, cauliflower rice, or even noodles.

Health Considerations and Nutritional Value

• Calories per serving (approx.): 450–550 (depends on portion size and rice type)
• High in protein – Especially with lean chicken breast.
• Moderate sodium – Use low-sodium soy sauce if needed.
• Add fiber by incorporating veggies or using brown rice.

FAQ

Q: Can I make this ahead of time?
A: Yes! This reheats well and is great for meal prep. Store in airtight containers for up to 4 days.

Q: Can I freeze it?
A: Freeze the chicken separately from the rice for better texture. Thaw overnight and reheat gently.

Q: What’s the best rice to use?
A: Jasmine rice is most commonly used, but any fluffy white rice or brown rice will work.

Q: Is it gluten-free?
A: Use gluten-free soy sauce or tamari to make it gluten-free.

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Sticky Chicken Rice Bowls Recipe

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 cups uncooked rice
• 2 small heads broccoli chopped
• 3 large chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp oregano
• Sticky Sauce
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic minced
• 2 tbsp sriracha
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry sub cornstarch
• Spicy mayo
• 1/2 cup mayo
• 1 tbsp sriracha
• 2 –3 tbsp water

Method

 

1. Cook rice according to package.
2. Steam broccoli in microwave or on stove top until fork tender. Set aside.
3. Cut chicken up into small bitesized pieces.
4. Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
5. While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
6. Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.