Go Back
One of the standout features of Sticky Chicken Rice Bowls is their versatility. This recipe can be easily adapted to suit various tastes and dietary preferences. Want to make it vegetarian? Simply swap the chicken for tofu or tempeh, and adjust the marinade accordingly. Looking to add a little extra crunch? Feel free to toss in your favorite nuts or seeds. The dish is perfect for customizing; you can add seasonal vegetables or try different marinades to introduce new flavor profiles. This adaptability makes it a fantastic option for everything from family dinners to meal prep for the week.

Sticky Chicken Rice Bowls Recipe

Savor the deliciousness of Sticky Chicken Rice Bowls! This simple recipe combines tender marinated chicken thighs with vibrant vegetables, served over fluffy jasmine rice. The sweet and savory sauce made from soy sauce, honey, and garlic guarantees a burst of flavor in every bite. Perfect for a weeknight dinner, these bowls are easy to prepare and sure to please the whole family. Don't forget to top with sesame seeds and scallions for that extra touch!
Print Recipe Pin Recipe

Ingredients
  

2 cups jasmine rice

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 inch ginger, grated

1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)

1 cup broccoli florets

1 red bell pepper, thinly sliced

2 scallions, chopped

1 tablespoon sesame seeds (for garnish)

Salt and pepper, to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

      Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, tossing to coat. Let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Add the chicken to the hot skillet and season with salt and pepper. Cook for about 6–8 minutes or until the chicken is cooked through and browned.

          Add Vegetables: Add the broccoli florets and red bell pepper to the skillet with the chicken. Pour the remaining marinade over the mixture and stir well. Let it cook for another 5 minutes until the vegetables are tender but still crisp.

            Thicken the Sauce: Pour the cornstarch slurry into the skillet and stir continuously until the sauce thickens and coats the chicken and vegetables, about 1–2 minutes.

              Assemble the Bowls: To serve, scoop a portion of the fluffy jasmine rice into bowls, top with the sticky chicken and vegetable mixture. Sprinkle with chopped scallions and sesame seeds for garnish.

                Enjoy! Serve your sticky chicken rice bowls warm and relish the sweet and savory flavors!

                  Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4