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Sticky Chicken Rice Bowl – Sweet, Savory & Better Than Takeout

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A sweet and savory sticky chicken rice bowl made with tender chicken coated in a glossy sauce, served over fluffy rice and finished with fresh toppings. Perfect for easy weeknight dinners or meal prep.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Low Fat

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 cups cooked jasmine or long-grain white rice
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Season the chicken lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken in a single layer and cook until browned and cooked through.
  4. Lower the heat and add soy sauce, honey, garlic, ginger, and vinegar to the pan.
  5. Simmer for 3–5 minutes, stirring gently, until the sauce begins to thicken.
  6. Add the cornstarch slurry and cook until the sauce becomes glossy and sticky.
  7. Serve the sticky chicken over warm rice and garnish with green onions and sesame seeds.

Notes

  • Do not overcrowd the pan to ensure the chicken browns properly.
  • Adjust sweetness or saltiness by tasting the sauce before serving.
  • Chicken thighs stay juicier, but chicken breasts work well if not overcooked.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeshots.com/sticky-chicken-rice-bowl/