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Alina

Sticky Chicken Rice Bowls

Tender chicken coated in a sweet and savory sticky sauce, served over fluffy rice with fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Sticky Chicken
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
For the Sticky Sauce
  • 1/2 cup soy sauce or tamari for gluten-free
  • 1/4 cup honey or maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes optional, adjust to taste
For the Bowls
  • 4 cups cooked jasmine rice or brown rice
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions for garnish
  • Toasted sesame seeds for garnish
  • Lime wedges for serving (optional)

Method
 

  1. In a medium bowl, whisk together all sticky sauce ingredients until well combined. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Pour the sticky sauce into the same skillet. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy, about 3-5 minutes. If it's too thick, add a tablespoon of water or broth.
  4. Return the cooked chicken to the skillet and toss to coat evenly with the sticky sauce. Cook for another 1-2 minutes, allowing the chicken to caramelize slightly.
  5. Assemble the bowls: Divide cooked rice among four bowls. Top with sticky chicken, steamed broccoli, and shredded carrots.
  6. Garnish generously with chopped green onions and toasted sesame seeds. Serve immediately with lime wedges, if desired.

Notes

For extra crispiness, you can air fry or bake the chicken after coating it in the sauce. Feel free to add other vegetables like bell peppers, snap peas, or edamame. This dish is excellent for meal prepping; store components separately and assemble just before eating. Reheat chicken and rice, then add fresh steamed vegetables. Adjust the sweetness and spice level of the sauce to your preference.