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Easy Sticky Chicken Rice Bowl Recipe

A close-up of a delicious sticky chicken rice bowl topped with glossy sauce, green onions, and sesame seeds.
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Make a sweet and savory glazed chicken and rice dinner that tastes like takeout but is simple to prepare at home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • 2 cups water (for rice)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 cup broccoli florets
  • 1 large carrot, sliced thinly
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Cook the rice: Rinse the rice until the water runs clear. Combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  2. Prepare the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and black pepper. Set aside half of the glaze mixture for later use.
  3. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  4. Glaze the chicken: Pour half of the reserved glaze mixture over the chicken in the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken well, about 3-4 minutes. Remove the chicken from the skillet and set aside.
  5. Cook vegetables: Add the broccoli florets and sliced carrots to the same skillet. Cook for 3-5 minutes until tender-crisp.
  6. Finish the sauce: Pour the remaining half of the reserved glaze mixture into the skillet with the vegetables. Cook for 1 minute until slightly reduced.
  7. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the glazed chicken pieces and the cooked vegetables. Drizzle any remaining sauce from the skillet over the top.
  8. Garnish: Sprinkle with sliced green onions and sesame seeds before serving your quick weeknight chicken meal.

Notes

  • For a gluten-free sticky chicken option, substitute tamari for the soy sauce.
  • You can prepare the chicken and sauce ahead of time and store them in the refrigerator for up to two days. Reheat before serving.
  • If you prefer a thicker glaze, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the sauce in step 4 and cook until thickened.

Nutrition

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