Simple Sticky Chicken Rice Bowl Recipe

© Original recipe by The Pantry Post ©

Simple Sticky Chicken Rice Bowl Recipe 🍚🍗✨

1. Introduction

If you are searching for a flavorful and easy chicken bowl recipe, look no further than this simple sticky chicken rice bowl. This dish combines tender, flavorful chicken with perfectly steamed rice, creating a quick rice bowl that is perfect for busy weeknights or weekend dinners. The sticky chicken is marinated in a savory sauce that guarantees a burst of flavor in every bite. Whether you’re an amateur chef or a seasoned home cook, this easy chicken bowl is sure to become a favorite in your recipe collection.

2. Ingredients for Your Flavorful Chicken Dish

  • 2 cups jasmine or long-grain white rice
  • 1 lb boneless, skinless chicken thighs or breasts
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)
  • Vegetables like broccoli, carrots, or bell peppers (optional)

3. How to Make a Delicious Sticky Chicken Rice Bowl — Step-by-Step

Preparing the Chicken Marinade

In a small bowl, mix together soy sauce, honey, minced garlic, rice vinegar, sesame oil, and cornstarch. This marinade will give your chicken that irresistible sticky texture and rich flavor.

Marinate the Chicken

Cut the chicken into bite-sized pieces and toss them in the marinade. Cover and refrigerate for at least 30 minutes to let the flavors soak in.

Cooking the Rice

Cook the rice according to package instructions. For a more flavorful touch, you can cook it in chicken broth or add a bay leaf for extra aroma. Once cooked, set aside.

Cooking the Chicken

Heat a large skillet or wok over medium-high heat. Add a little oil and cook the marinated chicken until it is browned and sticky, about 6-8 minutes. If you wish, sauté your favorite vegetables during this step for added nutrition and color.

Assembling the Rice Bowl

Place a bed of cooked rice in bowls. Top with the sticky chicken and vegetables. Garnish with sliced green onions and sesame seeds for that finishing touch.

4. Tips for Perfecting Your Sticky Chicken Rice Bowl

  • Use boneless, skinless chicken thighs for more juiciness and flavor, but chicken breasts work well too.
  • Adjust the sweetness by adding more or less honey or brown sugar.
  • For an extra savory flavor, sprinkle with additional soy sauce or a drizzle of oyster sauce.
  • If you like spicy, add a dash of chili flakes or hot sauce.

5. Storage and Reheating Tips for Your Easy Chicken Bowl

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until piping hot. To keep the chicken sticky and tender, reheat gently and avoid overcooking.

6. Serving Suggestions for Your Quick Rice Bowl

This flavorful chicken dish pairs perfectly with steamed vegetables, a side of pickled ginger, or even a sprinkle of chopped cilantro. For a more filling meal, add a fried egg on top or serve with a side of crunchy Asian cabbage salad.

For more recipe inspiration, check out our Creamy Parmesan Spinach Mushroom Pasta or Chewy Chocolate Chip Cookies.

7. Frequently Asked Questions (FAQs) About the Sticky Chicken Rice Bowl

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. However, thighs tend to stay juicier and develop a better sticky texture.

Can I prepare this dish ahead of time?

Absolutely! Marinate the chicken in advance, and quickly stir-fry when ready to serve. Store leftovers as mentioned above.

How long does it take to prepare?

From start to finish, this quick rice bowl takes approximately 40 minutes, making it perfect for busy weeknights.

Are there dietary substitutions?

You can opt for gluten-free soy sauce or tamari for gluten allergies, and use cauliflower rice for a low-carb version.

8. Kitchen tools that you might need for this recipe

9. Conclusion

There you have it—an easy, delicious, and flavorful chicken dish that comes together in no time. The sticky chicken rice bowl is a versatile dish that you can customize with your favorite vegetables and toppings. Whether you’re craving a quick dinner or a satisfying lunch, this recipe is sure to impress. Try this easy chicken bowl today and enjoy a tasty, comforting meal that’s packed with flavor and texture!

Print
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A vibrant chicken rice bowl featuring tender glazed chicken atop fluffy white rice, garnished with green onions and sesame seeds, served on a rustic wooden plate with colorful vegetables around.

Simple Sticky Chicken Rice Bowl Recipe

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A simple and flavorful sticky chicken served over rice, perfect for busy weeknights or weekend dinners.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked jasmine rice
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. In a bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil to make the marinade.
  2. Marinate chicken pieces in the sauce for at least 15 minutes.
  3. Heat a skillet over medium heat and cook the chicken until browned and caramelized, about 8-10 minutes.
  4. Serve the chicken over warm cooked rice, garnished with sesame seeds and chopped green onions.

Notes

  • Adjust sweetness by adding more or less honey.
  • For extra flavor, add a splash of chili sauce.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten-Free options available

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal Kcal
  • Sugar: 12 g
  • Sodium: 920 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 80 mg

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