Sticky Chicken Rice Bowls are a fantastic dinner option when you’re craving something flavorful and filling. The chicken is coated in a sticky, sweet, and tangy sauce that clings to every bite, paired with fluffy rice and crunchy veggies for a perfect balance of textures. It’s simple but feels special enough for any night of the week.
I love making these bowls because they come together quickly and everyone can add their favorite toppings like sliced green onions, sesame seeds, or a drizzle of sriracha. It’s also a great way to get some veggies in without any fuss—snap peas, shredded carrots, or steamed broccoli all work beautifully. Plus, the sticky sauce always gets everyone asking for seconds!
One of my favorite parts about this recipe is how easy it is to customize. You can swap the chicken for tofu or shrimp, or mix up the veggies based on what you have on hand. I often make a big batch of the sauce ahead of time to save even more time during the week. These bowls are comfort food made simple, and I always find myself smiling when I sit down to eat them.
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs for their juiciness and flavor. If you want a leaner option, chicken breasts work fine but watch cooking time to avoid dryness.
Soy sauce: Low sodium soy sauce keeps it balanced. For a gluten-free option, try tamari or coconut aminos instead.
Honey & Hoisin sauce: Honey adds sweetness, and hoisin brings depth. You can swap honey for maple syrup or brown sugar if needed.
Rice: Jasmine rice is great for its fluffy, slightly sticky texture, but short-grain or sushi rice are good alternatives.
Veggies: Fresh cucumbers and carrots add crunch, and green onions give a fresh note. You can add snap peas, edamame, or whatever’s in your fridge to keep it crisp and vibrant.
How Can I Make the Chicken Sauce Sticky and Thick?
The sticky sauce is the star here, but it needs careful attention to get just right. Here’s how I do it:
- After searing the chicken, pour the sauce evenly over the pieces in the pan.
- Lower the heat to medium-low so the sauce simmers gently without burning.
- Use a spoon to baste the chicken by continually spooning the sauce over the thighs.
- Let it cook until the sauce thickens and glazes the chicken perfectly—this usually takes 4 to 6 minutes.
Be patient during this step. Rushing the sauce will keep it thin and watery. Slow simmering helps it reduce and cling beautifully to the chicken.
Equipment You’ll Need
- Medium pot – I use it to cook the rice; a simple way to get fluffy, perfectly cooked rice every time.
- Large skillet or frying pan – perfect for cooking the chicken and sauce together, making clean-up easier.
- Whisk or spoon – helps you mix and stir the sauce thoroughly to prevent sticking or burning.
- Measuring cups and spoons – essential for getting the right balance of soy, honey, and other ingredients.
- Knife and cutting board – for slicing chicken and chopping veggies; a sharp knife makes this quick and safe.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein; cooks quickly and adds variety to your bowls.
- Use different veggies like steamed broccoli, bell peppers, or snap peas to change the crunch and color.
- Add spicy sriracha or a drizzle of chili oil on top for extra heat and flavor.
- Toss in chopped peanuts or cashews for crunch and a nutty flavor that pairs well with the sauce.
Sticky Chicken Rice Bowls Recipe
Ingredients You’ll Need:
For the Rice:
- 2 cups jasmine rice (or any short-grain white rice)
For the Chicken and Sauce:
- 4 boneless, skinless chicken thighs (about 1 lb)
- 2 tbsp vegetable oil
- 1/4 cup soy sauce (preferably low sodium)
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp sesame oil
- Salt and pepper to taste
For the Toppings and Veggies:
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (white or black)
- Optional: steamed or sautéed snap peas, edamame, or other favorite veggies
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook the rice, and around 15 minutes to cook the chicken and sauce. In total, you’ll spend about 30-40 minutes from start to finish. It’s a quick and rewarding meal!
Step-by-Step Instructions:
1. Cooking the Rice:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice with 2 1/2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the water is absorbed. Remove the pot from heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before serving.
2. Preparing the Sticky Sauce:
While the rice cooks, mix together the soy sauce, honey, hoisin sauce, rice vinegar, sriracha, minced garlic, grated ginger, and sesame oil in a small bowl. Whisk everything until well combined and set aside.
3. Cooking the Chicken:
Pat the chicken thighs dry with paper towels, then lightly season with salt and pepper. Heat the vegetable oil in a large skillet or pan over medium-high heat. Place the chicken thighs in the pan skin side down (or smooth side if skinless) and cook without moving for about 4-5 minutes until browned and slightly charred.
4. Adding Sauce and Finishing the Chicken:
Flip the chicken and cook for another 3 minutes. Pour the sticky sauce evenly over the chicken, then reduce the heat to medium-low. As the chicken simmers, spoon the sauce over the pieces frequently, letting it thicken and become sticky. Cook for about 4-6 more minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
5. Resting and Slicing the Chicken:
Remove the chicken from the pan and let it rest for a few minutes. This helps keep the meat juicy. Then slice into bite-sized pieces.
6. Assembling Your Bowls:
Divide the cooked rice into serving bowls. Neatly arrange the sliced chicken on top of the rice. Add fresh slices of cucumber, shredded carrots, and any other veggies you like around the chicken.
7. Garnishing and Serving:
Drizzle any remaining sauce from the pan over the bowls for extra flavor. Sprinkle with sliced green onions and sesame seeds to finish.
Serve immediately. Feel free to add more sriracha or pickled veggies on the side for an extra kick!
Enjoy your delicious, sticky chicken rice bowls!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid extra moisture that can affect browning.
Can I Make the Sauce Ahead of Time?
Absolutely! The sauce can be mixed and stored in an airtight container in the fridge for up to 3 days. Give it a quick whisk before using.
How Should I Store Leftovers?
Store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave to keep the chicken moist.
What Can I Substitute for Honey?
You can swap honey with maple syrup, agave nectar, or brown sugar in equal amounts to maintain the sweetness and stickiness of the sauce.