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sticky chicken rice bowls

Sticky Chicken Rice Bowls

5 from 1 vote
Tender chicken coated in glossy sweet-savory sauce served over fluffy rice with crisp vegetables. Quick weeknight dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts or thighs Cut into 1-inch cubes
  • 2 cups white rice or jasmine rice Uncooked
  • 3 cups water For cooking rice
  • ⅓ cup soy sauce Low sodium works well
  • ¼ cup honey For sweetness and stickiness
  • 2 tablespoons rice vinegar Adds tang to sauce
  • 4 cloves garlic, minced Fresh garlic works best
  • 1 tablespoon fresh ginger, grated Or 1 teaspoon ground ginger
  • 2 tablespoons cornstarch Divided for coating and sauce
  • 1 tablespoon sesame oil For authentic Asian flavor
  • 2 tablespoons vegetable oil For cooking chicken
  • ½ teaspoon salt For seasoning chicken
  • ¼ teaspoon black pepper For seasoning chicken
  • 1 cup shredded carrots For topping bowls
  • 1 medium cucumber, sliced For topping bowls
  • 1 cup edamame Shelled and cooked
  • 2 green onions, sliced For garnish
  • 1 tablespoon sesame seeds For garnish

Equipment

  • 1 medium pot with lid For cooking rice
  • 1 large skillet For cooking chicken
  • 1 small mixing bowl For making sauce
  • 1 Whisk To mix sauce
  • 4 Serving bowls For assembling

Method
 

  1. Rinse rice under cold water until the water runs clear to remove excess starch, then add rice, water, and a pinch of salt to a pot.
  2. Bring rice to a boil over high heat, then reduce to low, cover with a tight lid, and cook for 15 to 18 minutes until water is absorbed.
  3. Remove rice from heat and let sit covered for 5 minutes to steam, then fluff with a fork.
  4. Cut chicken into 1-inch cubes, pat completely dry with paper towels, and season with salt and pepper.
  5. Toss chicken pieces with 1 tablespoon cornstarch in a bowl until evenly coated to help create texture.
  6. Whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and remaining 1 tablespoon cornstarch in a small bowl until smooth.
  7. Heat vegetable oil in a large skillet over medium high heat until shimmering hot and ready to sear.
  8. Add chicken pieces in a single layer without crowding and cook for 3 to 4 minutes without moving until golden brown underneath.
  9. Flip chicken pieces and cook another 3 to 4 minutes until golden on all sides and cooked through to 165°F internal temperature.
  10. Pour the prepared sticky sauce over the cooked chicken and stir everything together to coat evenly.
  11. Let the sauce bubble and simmer for 2 to 3 minutes while stirring frequently until it thickens into a glossy glaze that coats the chicken.
  12. Divide cooked rice among four serving bowls as the base layer.
  13. Top each bowl with a portion of the sticky chicken, arranging it over the rice.
  14. Arrange shredded carrots, sliced cucumber, and edamame around the chicken in each bowl.
  15. Sprinkle sliced green onions and sesame seeds over the top, drizzle with any extra sauce from the pan, and serve immediately.
    assembling sticky chicken rice bowls

Nutrition

Serving: 380gCalories: 520kcalCarbohydrates: 68gProtein: 38gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 15gVitamin A: 4200IUVitamin C: 8mgCalcium: 65mgIron: 2.8mg

Notes

The key to great sticky chicken rice bowls is letting the sauce reduce until it thickens and coats the chicken. I rushed this step twice and the sauce stayed watery. Give it 2 to 3 minutes of simmering and it transforms into that glossy glaze that makes these taste like takeout.

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