Oh, let me tell you about one of my ultimate go-to meals when I’m craving something hearty, flavorful, and easy to whip up: my Easy Sticky Chicken Rice Bowl. This dish has become a regular on my weekly menu because it’s that good—and yes, that simple! The combination of tender chicken coated in a glossy, sweet-savory sauce, nestled on a bed of fluffy rice, is honestly hard to beat. The first time I made it was on a chilly weeknight when I had no idea what to cook. I tossed together what I had, and by the end of the meal, I knew this was going to be a staple in my kitchen.
There’s just something deeply satisfying about sticky chicken—maybe it’s the way the sauce clings to every bite, or how it perfectly balances salty, sweet, and umami. And when paired with warm rice and a sprinkle of sesame seeds or scallions, it becomes a cozy little bowl of comfort that you can customize in so many ways. Sometimes, I’ll add steamed broccoli, roasted bell peppers, or even shredded carrots if I’m in the mood for extra veggies. And if I’m feeling extra bold, I’ll top it off with a drizzle of sriracha or chili flakes for a little kick.
One of the best parts? You don’t need a ton of ingredients or fancy equipment. Everything comes together in one pan, and it’s ready in under 30 minutes. That’s a lifesaver for busy days when I still want to feed myself something wholesome and delicious. Plus, the leftovers—if there are any—taste just as good the next day.
What’s in an Easy Sticky Chicken Rice Bowl? Chicken Thighs or Breast: I love using boneless, skinless thighs for that juicy tenderness, but chicken breast works beautifully too if that’s what you have on hand.
Soy Sauce: This gives the dish its signature salty depth. I usually go for low-sodium to keep things balanced.
Honey or Brown Sugar: A little sweetness goes a long way to give the sauce that irresistible sticky texture.
Garlic and Ginger: Fresh is always best, and these two ingredients add layers of flavor that make the sauce shine.
Cornstarch: This is what thickens everything up and gives the sauce that glossy, clingy finish we all love.
Rice: White rice is classic, but brown rice or jasmine rice is just as tasty. Even quinoa works in a pinch!
Sesame Seeds and Scallions: These are optional, but highly recommended for texture and a pop of freshness.
Is Easy Sticky Chicken Rice Bowl Healthy? Yes, especially if you make a few thoughtful choices.
Chicken: A great source of lean protein, especially when you use breast meat.
Garlic and Ginger: These bring not only flavor but also natural health benefits like anti-inflammatory properties and immune support.
Rice: Opt for brown rice if you want a boost in fiber and nutrients.
Homemade Sauce: Making your own sauce helps you control the amount of sugar and sodium compared to takeout versions.
Vegetable Add-Ins: Bulk it up with colorful vegetables for vitamins and added crunch.
The key is balance. With lean protein, whole grains, and veggies, this rice bowl can easily become a well-rounded, nourishing meal that hits all the right notes—comforting, quick, and packed with flavor.
Ingredients – 500g boneless chicken thighs or breast, cut into bite-sized pieces
– 2 tablespoons soy sauce (low sodium preferred)
– 2 tablespoons honey or brown sugar
– 2 garlic cloves, minced
– 1 teaspoon fresh grated ginger
– 1 tablespoon cornstarch (for sauce thickening)
– 1 tablespoon oil (for cooking)
– 2 cups cooked rice (white, brown, or jasmine)
– Optional toppings: sesame seeds, chopped scallions, steamed vegetables
Serves: 2–3 (but trust me, you’ll want seconds)
Ingredients + How to Make Easy Sticky Chicken Rice Bowl
Ingredients:
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500g boneless chicken thighs or breast, cut into bite-sized pieces
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2 tablespoons soy sauce (low sodium preferred)
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2 tablespoons honey or brown sugar
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2 garlic cloves, minced
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1 teaspoon fresh grated ginger
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1 tablespoon cornstarch
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1 tablespoon cooking oil
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2 cups cooked rice (white, brown, or jasmine)
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Optional toppings: sesame seeds, chopped scallions, steamed vegetables (like broccoli, carrots, bell peppers)
How to Make Easy Sticky Chicken Rice Bowl
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Prepare the Sauce: In a small bowl, mix the soy sauce, honey (or brown sugar), minced garlic, and grated ginger. Stir well to combine and set aside. This simple mix will become your sticky glaze once cooked.
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Coat the Chicken: In another bowl, toss the chicken pieces with cornstarch until each piece is lightly coated. This step helps the chicken crisp up a bit in the pan and also helps thicken the sauce later on.
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Cook the Chicken: Heat oil in a non-stick pan over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 4–5 minutes without moving them too much, allowing them to brown nicely on one side. Then stir and cook for another 3–4 minutes until fully cooked through.
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Add the Sauce: Once the chicken is cooked and slightly crispy, pour the prepared sauce directly into the pan. Stir continuously as the sauce starts to bubble. In just a couple of minutes, it will thicken into that irresistible sticky glaze.
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Finish and Serve: Once the sauce is thick and glossy and fully coating the chicken, remove the pan from heat. Spoon the sticky chicken over freshly steamed rice.
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Garnish and Customize: Top with sesame seeds and chopped scallions. You can also add some steamed broccoli or roasted vegetables on the side to make it a full, balanced meal.
Sweet Tips and Fun Variations
– Want to keep it lighter? Use chicken breast and brown rice. The flavors still shine through!
– Love spice? Add a pinch of chili flakes or a splash of chili sauce into the sauce mix.
– Going low-carb? Swap rice for cauliflower rice or shredded cabbage stir-fried with garlic.
– Craving crunch? Sprinkle crushed peanuts or toasted cashews on top before serving.
– Extra veggies? Toss in thinly sliced bell peppers, shredded carrots, or snap peas while cooking the chicken for a colorful twist.
This recipe is a total weeknight winner—not only because it’s quick, but also because it makes you feel like you’re treating yourself. It’s easy to adjust, always comforting, and a big hit with anyone I’ve served it to. Trust me, once you try it, it’s going straight into your regular dinner rotation.
How to Make Easy Sticky Chicken Rice Bowl
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Start with the chicken: First, grab your chicken thighs or breast and cut them into bite-sized pieces. I like to use thighs for their juicy texture, but breast works just as well if you want a leaner option.
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Mix the sauce: In a small bowl, whisk together soy sauce, honey (or brown sugar), minced garlic, and grated ginger. This sticky glaze is the heart of the dish. I always taste it before cooking—sometimes I add an extra drizzle of honey if I’m in the mood for a sweeter touch.
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Coat the chicken: Toss the chicken pieces in cornstarch. This step helps create that irresistible crispiness when pan-fried. Plus, it makes the sauce cling better to the meat, forming that perfect sticky layer.
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Time to cook: Heat a bit of oil in a non-stick skillet over medium-high heat. Add the chicken and try not to stir too much at first. Let it get a nice sear. Once one side is golden brown, stir and cook until fully done, about 7–9 minutes total.
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Add the magic: Pour in the sauce and stir well. You’ll see it bubble and thicken quickly. Keep stirring to ensure every piece of chicken is evenly coated. In just a few minutes, you’ll have that glossy, sticky finish that makes this bowl so crave-worthy.
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Build your bowl: Scoop your cooked rice into a bowl (I love using jasmine for its fragrance), then pile the sticky chicken on top. If you like a little color, add some steamed broccoli, carrots, or bell peppers on the side.
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Garnish like a pro: Finish off with sesame seeds and chopped scallions. Sometimes I add a splash of lime juice or a bit of chili sauce on top when I’m feeling bold.
Sweet Tips and Fun Variations
– Go vegetarian: Substitute the chicken with tofu or tempeh. Coat it in cornstarch the same way and follow the same steps.
– Add crunch: I sometimes throw in roasted cashews or crushed peanuts right before serving. It adds a lovely contrast to the soft chicken and rice.
– Make it colorful: Add red bell peppers, purple cabbage, or shredded carrots for a rainbow rice bowl.
– Meal prep friendly: This dish stores well in the fridge for 2–3 days. Just keep the chicken and rice in separate containers and reheat before eating.
– No rice? Try it with quinoa, rice noodles, or even lettuce wraps for a lighter take.
I’ve made this sticky chicken rice bowl countless times, and it never fails to impress—my husband asks for it nearly every week! It’s the kind of recipe that feels fancy but is secretly super simple. Give it a try and make it your own. Let me know what fun twist you came up with.
Easy Sticky Chicken Rice Bowl
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Easy Sticky Chicken Rice Bowl is a mouthwatering meal that brings sweet, savory, and tangy flavors together in one perfect bite. Juicy chicken pieces are coated in a glossy, sticky glaze and served over fluffy rice, making it a comfort food classic with a twist. Ideal for busy weeknights or satisfying meal prep, this dish is quick to make and absolutely delicious.
Ingredients
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500 g boneless chicken thighs or breast, cut into bite-sized pieces
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2 tablespoons cornstarch
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1 tablespoon vegetable oil
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3 tablespoons soy sauce
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2 tablespoons honey or brown sugar
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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2 cups cooked rice (jasmine or your choice)
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1 tablespoon sesame seeds (optional)
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2 green onions, sliced (optional)
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Steamed vegetables for serving (optional)
Instructions
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In a bowl, toss the chicken pieces with cornstarch until evenly coated.
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In a small bowl, whisk together soy sauce, honey (or brown sugar), garlic, and ginger. Set aside.
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Heat oil in a non-stick skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 7–9 minutes.
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Reduce the heat to medium and pour in the sauce. Stir well and cook until it thickens and coats the chicken evenly.
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To serve, divide the cooked rice between bowls. Top with the sticky chicken and garnish with sesame seeds and green onions if using. Add steamed vegetables for extra color and nutrition.
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Serve hot and enjoy your delicious homemade sticky chicken rice bowl.
Notes
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For a vegetarian version, substitute the chicken with tofu and follow the same cooking method.
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Store leftovers in the fridge for up to 3 days in an airtight container. Reheat before serving.
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To adjust sweetness, start with less honey or sugar and add more to taste after the sauce thickens.
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Great with broccoli, bell peppers, or snap peas for a complete bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works perfectly fine in this recipe. Just be sure not to overcook it, as breast meat tends to dry out faster than thighs. I recommend keeping an eye on it while pan-frying and removing it from the heat once it’s cooked through and golden. Using breast also makes the dish a little leaner if you’re watching your fat intake.
2. What can I use instead of cornstarch?
If you’re out of cornstarch, there are several alternatives you can use. Potato starch, rice flour, or even all-purpose flour can do the trick. The goal is to lightly coat the chicken so that it crisps nicely and helps thicken the sauce. I’ve tried arrowroot powder as well—it works great and gives a similar sticky finish.
3. Is the sauce too sweet with honey and brown sugar?
Not at all—unless you have a very low tolerance for sweetness. I often use honey because it adds a gentle floral note. Brown sugar gives a deeper, caramel-like flavor. You can always adjust the amount to your taste. For a less sweet version, simply reduce the quantity slightly or skip it altogether and let the natural umami of soy sauce shine.
4. Can I make this dish ahead of time?
Yes, it’s perfect for meal prep! You can cook the chicken and sauce, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave. I recommend keeping the rice and toppings separate and combining everything just before serving for the best texture and flavor.
This dish has been a lifesaver on busy days, and with a little planning, it turns into a comforting, warm meal in just minutes. Whether you’re feeding your family or prepping lunches for the week, these rice bowls make it easy, tasty, and totally satisfying.