STICKY CHICKEN RICE BOWLS
These sticky chicken rice bowls are sweet, savoury, and full of flavour. Tender chicken glazed in a sticky sauce is served over fluffy rice with fresh toppings, making it a delicious and balanced meal ready in just 30 minutes.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons oil vegetable or sesame
For the Sticky Sauce:
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch + 1 tablespoon water slurry
For Serving:
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions sliced
- Sesame seeds optional
- Fresh cilantro optional
Instructions
- Prepare the Chicken:
- Toss chicken pieces with cornstarch until evenly coated.
- Cook the Chicken:
- Heat oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- Make the Sticky Sauce:
- In the same pan, combine soy sauce, honey, brown sugar, rice vinegar, water, garlic, and ginger. Bring to a simmer.
- Thicken the Sauce:
- Add cornstarch slurry and stir continuously until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce:
- Return chicken to the pan and toss to coat in the sticky sauce. Simmer for 2–3 minutes.
- Assemble Bowls:
- Divide cooked rice among bowls. Top with sticky chicken, shredded carrots, cucumber, and green onions. Garnish with sesame seeds or cilantro if desired.
Notes
Make Ahead:
Chicken and sauce can be cooked in advance and stored in the fridge for 2 days. Assemble bowls just before serving. Customising Flavours:
Add sriracha or red pepper flakes for spice. Swap honey with maple syrup for a twist. Serving Suggestions:
Serve with steamed broccoli, edamame, or pickled veggies for extra texture and nutrients. Allergy-Friendly Options:
Use tamari instead of soy sauce for a gluten-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Chicken and sauce can be cooked in advance and stored in the fridge for 2 days. Assemble bowls just before serving. Customising Flavours:
Add sriracha or red pepper flakes for spice. Swap honey with maple syrup for a twist. Serving Suggestions:
Serve with steamed broccoli, edamame, or pickled veggies for extra texture and nutrients. Allergy-Friendly Options:
Use tamari instead of soy sauce for a gluten-free version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.