Sticky Rice Chicken Bowl
This Sticky Rice Chicken Bowl is a flavor-packed, one-pan dinner you’ll be coming back to week after week. Juicy chicken bites are glazed in a sweet-savory sticky sauce, then served over fluffy rice with all your favorite toppings. It’s fast, customizable, and the ultimate answer to “what’s for dinner?” If you’re hunting for quick dinner ideas with rice, this one’s a keeper!
Calories: 420kcal
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, diced
- 2 tbsp cornstarch for coating
- 2 tbsp vegetable oil
- ¼ cup soy sauce or tamari for gluten-free
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 garlic cloves minced
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 1 tbsp sriracha or chili garlic sauce optional, for heat
- 3 –4 cups cooked white or jasmine rice
- Optional toppings: chopped green onions sesame seeds, shredded carrots, steamed broccoli
Instructions
- Coat the chicken: In a bowl, toss chicken with cornstarch until lightly coated.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Add chicken and cook 5–6 minutes, turning to brown all sides. Remove from pan.
- Make the sauce: In the same pan, lower heat to medium. Add soy sauce, honey (or sugar), vinegar, garlic, ginger, and sriracha. Simmer for 2–3 minutes.
- Combine: Return chicken to the pan. Toss to coat in the sticky sauce. Let simmer another 2–3 minutes until sauce is thick and glossy.
- Serve: Spoon rice into bowls, top with sticky chicken, and garnish with your favorite toppings. Serve hot!
Notes
- Cornstarch helps create a light crust and thickens the sauce—don’t skip it!
- Chicken thighs are extra juicy, but breasts work great too.
- Double the sauce if you love extra sauciness for your rice.
- Spice it up with more sriracha, or keep it mild for the kids.
- Want to stretch the meal? Toss in stir-fried veggies or steamed greens.