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Sticky Chicken Rice Bowls in white bowl with sesame seeds and green onions

Delicious Sticky Chicken Rice Bowls

Sweet, sticky, and packed with flavor, these Sticky Chicken Rice Bowls are the ultimate weeknight dinner. Tender chicken glazed in a luscious honey-soy sauce served over steamy rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha optional, for heat
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cups cooked jasmine rice or any rice you prefer
  • 2 green onions sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • large skillet
  • Small bowl

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then add to the pan. Saute for about 6-7 minutes, or until chicken is golden and cooked through.
  2. In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and sriracha (if using). Pour the sauce over the cooked chicken and stir to coat.
  3. Stir the cornstarch slurry into the pan and cook for 2-3 minutes, or until the sauce thickens and becomes sticky and glossy.
  4. Divide cooked rice between bowls. Top with sticky chicken, then sprinkle with green onions and sesame seeds. Serve immediately.

Notes

For best results, use chicken thighs for juiciness. Store leftovers in an airtight container for up to 4 days.
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