There’s something deeply satisfying about digging into a bowl of Sticky Chicken Rice. A beautifully balanced meal with tender chicken glazed in a sweet, savory sauce, fluffy rice, and vibrant vegetables—it’s comfort food that feels both nourishing and indulgent.
This recipe holds a special place in my heart. It reminds me of meals shared with loved ones after a long day, where the rich aroma of caramelized chicken mingles with the comforting steam of fresh rice. It’s a dish that brings families to the table and is versatile enough to fit any schedule. Whether you’re making it for a weeknight dinner or prepping for meals ahead, this recipe is always a winner.
Let’s dive in and create a bowl that will surely become a favorite in your kitchen, too!
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
- Customizable: Swap in your favorite veggies or even tweak the sauce to your liking.
- Family-Friendly: Everyone will love the sweet and sticky chicken paired with fluffy rice.
- Meal Prep Approved: Make ahead for lunches or dinners that reheat beautifully.
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or sesame oil for a nutty flavor)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon ginger powder
For the Rice:
- 2 cups jasmine rice
- 4 cups water or chicken broth
For the Vegetables:
- 1 cup bell peppers, thinly sliced (red, green, or yellow)
- 1 cup broccoli florets
- 1 cup shredded carrots
- Green onions, for garnish
Optional Toppings:
- Sesame seeds
- Sliced avocado
- Fresh cucumber slices
How to Make Sticky Chicken Rice Bowls
Step 1: Cook the Rice
- Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
- In a pot, combine the rice and water (or broth). Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the liquid is absorbed.
- Let the rice sit, covered, for 5 minutes before fluffing it with a fork.
Step 2: Marinate the Chicken
- While the rice is cooking, combine the soy sauce, honey, rice vinegar, garlic powder, and ginger powder in a bowl. Whisk well.
- Toss the bite-sized chicken pieces in the marinade and let them sit for 10-15 minutes. If time allows, marinate for 30 minutes or overnight for even deeper flavor.
Step 3: Cook the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken pieces, spreading them evenly in the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and the sauce begins to caramelize into a sticky glaze.
- If needed, adjust the heat to avoid burning while allowing the sauce to thicken.
Step 4: Sauté the Vegetables
- In the same skillet, toss in the sliced bell peppers, broccoli, and shredded carrots. Stir-fry for 3-4 minutes, just until tender-crisp.
- Add a splash of water if needed to create steam and help soften the vegetables while keeping their vibrant color.
Step 5: Assemble the Bowls
- Divide the cooked rice into bowls as the base layer.
- Top with the sticky chicken and sautéed vegetables.
- Garnish with sliced green onions, a sprinkle of sesame seeds, and any additional toppings like avocado or cucumber.
Helpful Tips
- Marinate Longer for More Flavor: Letting the chicken marinate for at least 30 minutes intensifies the flavor.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure each piece caramelizes beautifully.
- Rice Choices: Jasmine rice offers a delicate aroma, but feel free to substitute with brown rice or even quinoa for a healthier option.
- Mix Up the Veggies: Try adding snap peas, zucchini, or bok choy for variety.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes
- This recipe is perfect for meal prepping. Store individual portions in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water.
- Add a spicy kick by stirring in chili flakes or a drizzle of sriracha into the sauce.
Nutritional Information
Per Serving:
- Calories: 500
- Protein: 30g
- Carbohydrates: 65g
- Fat: 15g
- Fiber: 3g
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts are leaner but work well in this recipe. Just be mindful not to overcook them, as they can dry out more easily.
2. How can I make the dish gluten-free?
Simply substitute tamari or a gluten-free soy sauce for regular soy sauce.
3. What other grains can I use?
You can swap out the jasmine rice for brown rice, quinoa, or even cauliflower rice for a low-carb option.
4. Can I freeze Sticky Chicken Rice Bowls?
Yes, you can freeze the cooked chicken and rice separately in airtight containers. Thaw overnight in the refrigerator and reheat on the stove.
Storage Instructions
- Refrigerator: Store leftovers in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken and rice separately for up to 2 months.
Related Recipes
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Conclusion
Sticky Chicken Rice Bowls bring a little joy and a lot of flavor to any table. With their sweet, savory glaze, tender chicken, and crunchy vegetables, they’re a perfect balance of texture and taste. Whether it’s a busy weeknight dinner or a cozy weekend meal, this recipe will have everyone asking for seconds. Give it a try, and don’t forget to share your creations—happy cooking!
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Sticky Chicken Rice Bowls
Description
There’s something deeply satisfying about digging into a bowl of Sticky Chicken Rice. A beautifully balanced meal with tender chicken glazed in a sweet, savory sauce, fluffy rice, and vibrant vegetables—it’s comfort food that feels both nourishing and indulgent.
This recipe holds a special place in my heart. It reminds me of meals shared with loved ones after a long day, where the rich aroma of caramelized chicken mingles with the comforting steam of fresh rice. It’s a dish that brings families to the table and is versatile enough to fit any schedule. Whether you’re making it for a weeknight dinner or prepping for meals ahead, this recipe is always a winner.
Let’s dive in and create a bowl that will surely become a favorite in your kitchen, too!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or sesame oil for a nutty flavor)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon ginger powder
For the Rice:
- 2 cups jasmine rice
- 4 cups water or chicken broth
For the Vegetables:
- 1 cup bell peppers, thinly sliced (red, green, or yellow)
- 1 cup broccoli florets
- 1 cup shredded carrots
- Green onions, for garnish
Optional Toppings:
- Sesame seeds
- Sliced avocado
- Fresh cucumber slices
Instructions
Step 1: Cook the Rice
- Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
- In a pot, combine the rice and water (or broth). Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the liquid is absorbed.
- Let the rice sit, covered, for 5 minutes before fluffing it with a fork.
Step 2: Marinate the Chicken
- While the rice is cooking, combine the soy sauce, honey, rice vinegar, garlic powder, and ginger powder in a bowl. Whisk well.
- Toss the bite-sized chicken pieces in the marinade and let them sit for 10-15 minutes. If time allows, marinate for 30 minutes or overnight for even deeper flavor.
Step 3: Cook the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken pieces, spreading them evenly in the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and the sauce begins to caramelize into a sticky glaze.
- If needed, adjust the heat to avoid burning while allowing the sauce to thicken.
Step 4: Sauté the Vegetables
- In the same skillet, toss in the sliced bell peppers, broccoli, and shredded carrots. Stir-fry for 3-4 minutes, just until tender-crisp.
- Add a splash of water if needed to create steam and help soften the vegetables while keeping their vibrant color.
Step 5: Assemble the Bowls
- Divide the cooked rice into bowls as the base layer.
- Top with the sticky chicken and sautéed vegetables.
- Garnish with sliced green onions, a sprinkle of sesame seeds, and any additional toppings like avocado or cucumber.
Notes
- This recipe is perfect for meal prepping. Store individual portions in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water.
- Add a spicy kick by stirring in chili flakes or a drizzle of sriracha into the sauce.
