Can I make Sticky Chicken Rice Bowl ahead of time?

Yes, a Sticky Chicken Rice Bowl is excellent for meal prep. Store the sticky chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to four days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. Assemble just before serving for the best texture.

What type of rice works best for a Sticky Chicken Rice Bowl?

Jasmine rice is a popular choice because of its soft texture and subtle aroma, which pairs perfectly with the sticky glaze. However, you can also use basmati rice, short-grain white rice, or brown rice for added fiber. For a lighter option, cauliflower rice works well while still complementing the sticky chicken.

How do I make my Sticky Chicken Rice Bowl extra saucy?

If you prefer more sauce in your Sticky Chicken Rice Bowl, simply double the glaze ingredients while keeping the cornstarch ratio balanced. Let the sauce simmer until thick and glossy, but not overly reduced. Spoon extra sauce over the rice before adding the chicken for maximum flavor in every bite.

Sticky Chicken Rice Bowl – Easy , Flavor-Packed Dinner

Description

Sticky Chicken Rice Bowl made with tender chicken pieces coated in a sweet and savory soy glaze, served over fluffy jasmine rice and topped with fresh vegetables, green onions, and sesame seeds. This easy weeknight dinner is perfect for meal prep and delivers bold, takeout-style flavor at home.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
3 cups cooked jasmine rice
1/3 cup low-sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
1 tablespoon vegetable oil (for cooking)
1 cup steamed broccoli florets
1/2 cup shredded carrots
2 tablespoons sliced green onions
1 teaspoon sesame seeds

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Instructions

Cook jasmine rice according to package instructions. Fluff with a fork and keep warm.
In a medium bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil to create the sticky glaze.
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces in a single layer and cook for 5–7 minutes, turning occasionally, until browned and nearly cooked through.
Pour the prepared sauce over the chicken and reduce heat to medium. Let it simmer for 3–4 minutes.
In a small bowl, mix cornstarch with water to form a slurry. Stir it into the skillet and cook until the sauce thickens and becomes glossy.
Continue cooking until the chicken reaches an internal temperature of 165°F and is fully coated in the sticky glaze.
Assemble bowls by adding rice to the bottom, topping with sticky chicken, steamed broccoli, and shredded carrots.
Garnish with green onions and sesame seeds before serving.

Notes

Do not overcrowd the pan to ensure proper browning of the chicken.
If the sauce becomes too thick, add a tablespoon of water to loosen it.
For extra heat, add red pepper flakes or a drizzle of sriracha.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Brown rice or cauliflower rice can be substituted for jasmine rice.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 18 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 135 mg