Sticky Chicken Rice Bowls Recipe

There’s something incredibly satisfying about digging into a bowl of sticky, saucy chicken over fluffy rice. As someone who’s been cooking these bowls for years, I can tell you they’ve become my go-to when I need something delicious, relatively quick, and packed with flavor. The combination of tender chicken pieces glazed in a sweet-savory sauce, paired with perfectly cooked rice and crunchy vegetables, creates a meal that’s both comforting and exciting.

What makes this recipe special is the balance of flavors and textures. The chicken is cooked until it develops a slight caramelization, while the sauce—a harmonious blend of soy, honey, garlic, and ginger—coats each piece perfectly. I’ve tweaked this recipe countless times over the years until reaching this version, which strikes the perfect balance between ease and flavor impact.

Whether you’re meal prepping for the week or looking for a satisfying dinner after a long day, these sticky chicken rice bowls deliver every time. Let me walk you through how to create this dish in your own kitchen.

Ingredients

For the Sticky Chicken:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce (adjust to taste)
• 1/4 cup water
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

For the Rice:

• 2 cups jasmine rice
• 3 cups water
• 1/2 teaspoon salt

For the Bowl Assembly:

• 1 cup shredded carrots
• 1 cup edamame, shelled and cooked
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 2 tablespoons pickled ginger (optional)
• Lime wedges for serving

Kitchen Equipment Needed

Preparation Time

Instructions

Preparing the Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Place the rinsed rice, water, and salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork before serving.

Preparing the Sticky Chicken:

1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding).
4. Cook for 3-4 minutes without disturbing, then flip and cook for another 3 minutes until golden brown.
5. Reduce heat to medium, add the minced garlic and grated ginger, and cook for 30 seconds until fragrant.
6. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, sriracha, and water.
7. Pour the sauce over the chicken and bring to a simmer.
8. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken pieces.
9. Remove from heat and stir in half of the sliced green onions.

Assembling the Bowls:

1. Divide the cooked rice among four serving bowls.
2. Top each bowl with a portion of the sticky chicken.
3. Arrange the shredded carrots, edamame, cucumber slices, and avocado around the chicken.
4. Sprinkle with remaining green onions and toasted sesame seeds.
5. Add pickled ginger if using.
6. Serve with lime wedges on the side.

Tips for Perfect Sticky Chicken Rice Bowls

Rice Perfection:

Jasmine rice works beautifully for this dish, but you can substitute with:

• Basmati rice
• Brown rice (will need longer cooking time)
• Cauliflower rice (for a lower-carb option)

For the fluffiest rice, don’t skip the rinsing step! This removes excess starch that can make your rice gummy.

Chicken Selection:

While I prefer chicken thighs for their juiciness and flavor, you can use:

• Boneless, skinless chicken breasts (reduce cooking time slightly)
• Ground chicken (brown thoroughly before adding sauce)
• Tofu (for a vegetarian option – press well and pan-fry until crispy)

Sauce Variations:

The sauce can be customized to suit your taste:

• Like it spicier? Add more sriracha or a dash of crushed red pepper flakes.
• Prefer less heat? Reduce or omit the sriracha altogether.
• Want a tangier profile? Increase the rice vinegar slightly.

Make-Ahead Options:

This dish works wonderfully for meal prep:

• Store cooked chicken and rice separately for up to 4 days.
• Prepare fresh vegetables just before serving.
• The sauce tends to thicken when refrigerated; thin with a splash of water when reheating.

Nutritional Information

Values are approximate and based on using chicken thighs and all listed ingredients. Serving size is 1/4 of the recipe.

Variations and Substitutions

Protein Alternatives:

• Sliced beef (flank or sirloin) – cook for less time than chicken
• Shrimp – cook just until pink, about 2 minutes per side
• Crispy tofu – press firm tofu, cut into cubes, dust with cornstarch, and pan-fry
• Salmon – pan-sear until just cooked through, about 4 minutes per side

Vegetable Options:

• Broccoli florets (blanched)
• Snap peas
• Bell peppers (thinly sliced)
• Mushrooms (sautéed)
• Baby spinach (wilted)
• Bok choy (blanched)

Sauce Adaptations:

• Teriyaki-style: Add 1 tablespoon of brown sugar
• Citrus-forward: Add orange zest and 2 tablespoons of orange juice
• Peanut twist: Stir in 2 tablespoons of peanut butter
• Korean-inspired: Replace honey with 2 tablespoons of gochujang

Dietary Modifications:

For gluten-free diets:

• Use tamari instead of soy sauce
• Verify all other ingredients are certified gluten-free

For lower-carb options:

• Serve over cauliflower rice or zucchini noodles
• Increase the proportion of non-starchy vegetables

Serving Suggestions

These sticky chicken rice bowls are typically a complete meal on their own, but you might enjoy them with:

• Miso soup as a starter
• Cucumber salad with rice vinegar dressing
• Steamed edamame with flaky salt
• Kimchi for added probiotics and spice
• Chilled green tea or sparkling water with lemon
• Fresh fruit or mochi for dessert

For a family-style meal, you could set up a build-your-own bowl station with all the components arranged separately, allowing everyone to customize their bowl according to their preferences.

Storage and Reheating Instructions

Storage:

• Refrigerate leftover chicken and sauce in an airtight container for up to 4 days.
• Store cooked rice separately for best texture, refrigerated for up to 5 days.
• Keep cut vegetables separate and refrigerate for up to 3 days.

Reheating:

• Microwave: Place chicken and rice in a microwave-safe bowl, add a splash of water, cover with a damp paper towel, and heat for 1-2 minutes, stirring halfway.
• Stovetop: Add chicken and a splash of water to a skillet over medium heat, cover, and warm for 3-4 minutes, stirring occasionally. Heat rice separately with a tablespoon of water.

Freezing:

• The sticky chicken freezes well for up to 3 months in a freezer-safe container.
• Thaw overnight in the refrigerator before reheating.
• Cooked rice can be frozen for up to 2 months; thaw and fluff with a fork before reheating.
• I don’t recommend freezing the assembled bowls with fresh vegetables.

Common Mistakes to Avoid

1. Overcrowding the pan – Cook the chicken in batches if necessary to ensure proper browning.
2. Not patting chicken dry – Excess moisture prevents browning and dilutes the sauce.
3. Skipping the cornstarch – This creates the signature sticky texture and helps the sauce cling to the chicken.
4. Overcooking the chicken – This leads to dry, tough meat. Chicken thighs are more forgiving than breasts, but still need careful timing.
5. Adding cold sauce to hot oil – This can cause dangerous splattering. Let the pan cool slightly before adding the sauce ingredients.
6. Not tasting before serving – Always adjust seasonings to your preference.
7. Stirring rice while cooking – This releases starch and makes rice gummy. Leave it covered and undisturbed.

Questions and Answers

Q: Can I prepare any components of this dish ahead of time? A: Absolutely! You can prep all your vegetables and mix the sauce ingredients the day before. You can even cook the rice ahead of time and reheat it when ready to serve. The chicken is best cooked fresh, but leftovers reheat well.

Q: How spicy is this dish? A: With the amount of sriracha specified, it has a mild to medium heat level. You can easily adjust by reducing or increasing the sriracha, or omitting it entirely for a non-spicy version.

Q: Can I make this dish in a slow cooker or Instant Pot? A: Yes, but with modifications. For slow cooker: Skip the cornstarch coating, combine all sauce ingredients with chicken, and cook on low for 4-5 hours. Shred the chicken, then thicken the sauce by adding a cornstarch slurry during the last 30 minutes. For Instant Pot: Use the sauté function to brown the chicken first, then pressure cook with sauce for 5 minutes with natural release.

Q: Is there a way to make this recipe lower in sodium? A: Yes, use low-sodium soy sauce, reduce the amount by half, or substitute with coconut aminos which typically has less sodium. You can also balance flavors with more rice vinegar and ginger instead of relying on soy sauce.

Q: How do I prevent the sauce from burning? A: Watch your heat level closely. Once you add the honey to the pan, it can burn quickly if the heat is too high. Keep the sauce at a gentle simmer and stir frequently. If you notice it reducing too quickly, add a splash of water.

Q: What’s the best way to reheat this dish without drying out the chicken? A: The best method is to reheat gently on the stovetop with a tablespoon of water added to the pan, covered, on medium-low heat. This creates steam that helps revitalize the sauce and keep the chicken moist.

Q: Can I double this recipe for a larger crowd? A: Yes, double all ingredients but cook the chicken in multiple batches to ensure proper browning. You might need slightly less than double the sauce, so start with 1.5 times the sauce ingredients and adjust as needed.

Q: How do I prevent my rice from becoming sticky or mushy? A: Rinse the rice thoroughly before cooking to remove excess starch. Use the correct rice-to-water ratio (generally 1:1.5 for jasmine rice). Don’t stir while cooking, and allow it to rest covered for 5-10 minutes after cooking before fluffing with a fork.

Why This Recipe Works

I’ve spent years perfecting this sticky chicken recipe, and I’ve discovered a few key techniques that make all the difference:

1. Cornstarch coating: This not only helps the chicken brown beautifully but also creates the base for the sticky sauce texture.
2. Proper browning: Taking the time to let the chicken develop a golden crust before stirring adds tremendous flavor through the Maillard reaction.
3. Balanced sauce: The combination of salty, sweet, tangy, and spicy elements creates a complex flavor profile that keeps you coming back for more.
4. Cooking temperature control: Starting with high heat for browning, then reducing to medium for sauce simmering prevents burning while developing flavor.
5. Layer of textures: The contrast between tender chicken, fluffy rice, and fresh crisp vegetables makes each bite interesting and satisfying.

This recipe has become a staple in my kitchen because it’s adaptable, crowd-pleasing, and offers a perfect balance of nutrition and comfort. The combination of protein, complex carbohydrates, and vegetables makes it a complete meal that leaves you satisfied without feeling heavy.

Whether you’re cooking for yourself after a long day, meal prepping for the week ahead, or serving a casual dinner with friends, these sticky chicken rice bowls are sure to impress and satisfy. The layers of flavor and texture create a dining experience that feels like it came from a restaurant, even though it’s simple enough to prepare at home any night of the week.

I hope you enjoy this recipe as much as I do! Don’t hesitate to make it your own by adjusting the spice level, trying different vegetables, or experimenting with the protein. That’s the beauty of bowl-style meals – they’re infinitely customizable while maintaining that perfect balance of flavors and textures.