Description

These Sticky Chicken Rice Bowls feature tender bite-sized chicken pieces coated in a sweet and savory homemade sauce served over fluffy jasmine or brown rice. With a perfect balance of soy sauce, honey, garlic, ginger, and sesame oil, this quick and flavorful dish is ideal for a satisfying weeknight dinner. Customize it with fresh vegetables like cucumbers, carrots, green onions, cilantro, and creamy avocado slices for a vibrant and wholesome meal.

Ingredients

Scale

Chicken and Sauce

1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
½ cup soy sauce (low-sodium preferred)
⅓ cup honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon sesame seeds

Rice and Optional Toppings

3 cups cooked jasmine or brown rice
Optional: sliced cucumbers
Optional: shredded carrots
Optional: sliced green onions
Optional: chopped cilantro
Optional: avocado slices

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Instructions

Prepare the Chicken: Cut the boneless, skinless chicken thighs or breasts into bite-sized pieces, ensuring they are uniform in size for even cooking.
Coat the Chicken: Toss the chicken pieces with the cornstarch until they are evenly coated. This will help create a sticky, crispy texture when cooked.
Make the Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil until well combined to create the sticky sauce.
Cook the Chicken: Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the coated chicken pieces and cook, stirring occasionally, until they are golden brown and cooked through, approximately 6-8 minutes.
Add the Sauce: Pour the prepared sauce over the cooked chicken in the skillet. Stir to evenly coat all the pieces. Allow the sauce to simmer and thicken for 2-3 minutes, stirring frequently, until it becomes sticky and glossy.
Serve: Spoon the cooked jasmine or brown rice into bowls. Top with the sticky chicken and drizzle with any remaining sauce from the pan. Garnish with sesame seeds and optional toppings such as sliced cucumbers, shredded carrots, green onions, chopped cilantro, and avocado slices.

Notes

Use low-sodium soy sauce to control sodium levels in the dish.
Chicken thighs provide more flavor and juiciness but breasts can be used for a leaner option.
Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).
Leftover rice can be reheated with a splash of water to keep it moist.
For a gluten-free version, substitute tamari sauce for soy sauce and ensure hoisin sauce is gluten-free.
Additional vegetables can be added for more color and nutrition.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian