Sticky Chicken Bowls with Rice (Printable)
Tender glazed chicken over fluffy rice with crisp vegetables and sweet-savory sauce.
# What You'll Need:
→ For the Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil
→ For the Sticky Sauce
06 - 1/3 cup soy sauce (use low sodium if preferred)
07 - 1/3 cup honey
08 - 2 tbsp rice vinegar
09 - 2 tbsp brown sugar
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp sriracha or chili garlic sauce (optional, for heat)
13 - 1 tsp sesame oil
→ For Serving
14 - 3 cups cooked white or brown rice
15 - 1 cup shredded carrots
16 - 1 cup sliced cucumber
17 - 2 green onions, thinly sliced
18 - 1 tbsp sesame seeds
19 - 1/4 cup fresh cilantro leaves (optional)
# Directions:
01 - In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, turning to brown all sides, until cooked through. Remove chicken and set aside.
03 - In the same skillet, combine soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, sriracha (if using), and sesame oil. Bring to a simmer over medium heat, stirring frequently.
04 - Return the chicken to the skillet and toss to coat in the sauce. Simmer for 3-4 minutes until the sauce thickens and glazes the chicken.
05 - Divide cooked rice among four bowls. Top each with sticky chicken, carrots, cucumber, green onions, sesame seeds, and cilantro.
06 - Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like you spent forever perfecting the balance of flavors
- Everything cooks in one skillet so cleanup is almost as easy as the cooking itself
02 -
- The sauce will look thin at first but it thickens up fast once it starts simmering, so dont walk away
- Letting the chicken rest in the sauce for even just a minute off the heat makes it cling even better
03 -
- Pat your chicken really dry before coating it, this helps the cornstarch stick better and creates superior browning
- Use a cast iron skillet if you have one, it holds heat beautifully and gives the best sear on the chicken