Sticky Chicken Rice Bowls Recipe

There’s something deeply comforting about a bowl of warm rice piled with tender, sticky chicken, crisp veggies, and a glossy sauce that clings to every bite. The Sticky Chicken Rice Bowls recipe below is my go-to for weeknights that need a little lift and for dinner parties when you want something homey and impressive without a ton of stress. In this post I’ll walk you through every detail — ingredients, technique, timing, flavour science, plating, variations (vegan, low-carb, kid-friendly), make-ahead and storage tips, troubleshooting, serving suggestions, and more. Read on and you’ll be making restaurant-quality sticky chicken rice bowls in your own kitchen.

Why this Sticky Chicken Rice Bowls recipe works

At the heart of great bowl food are a few simple truths:

• Texture contrast — sticky rice, tender chicken, and crunchy vegetables create mouthfeel variety that keeps the dish interesting.
• Balanced sauce — the sauce combines sweet, salty, umami, and acid so it’s sticky and flavorful without being cloying.
• Layering flavors — a quick marinade for the chicken, a reduction glaze, and bright finishing touches (fresh herbs, acid, sesame) make the bowl feel complex even when the steps are straightforward.
• Scalability — it’s easy to scale up for meal prep or scale down for two; components hold up well in the fridge.

This Sticky Chicken Rice Bowls recipe embraces those principles and focuses on techniques that maximize flavor with minimal fuss.

Ingredients — what you’ll need (serves 4)

For the chicken & marinade

• 1.25 pounds (about 600 g) boneless, skinless chicken thighs — cut into 1–1.5 inch pieces
  Why thighs? They stay juicy and handle high heat well. You can use breast if you prefer leaner meat.
• 2 teaspoons toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice wine or dry sherry (optional, but helps tenderize)
• 1 teaspoon cornstarch (helps the glaze cling)

For the sticky glaze / sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup honey (or maple syrup for vegan option)
• 3 tablespoons hoisin sauce (adds body and depth) — optional, but recommended
• 2 tablespoons rice vinegar
• 2 teaspoons fresh grated ginger (about a 1-inch knob)
• 3 cloves garlic, minced
• 1 tablespoon chili garlic sauce or sriracha — optional if you want heat
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry for thickening)

For the rice

• 2 cups short-grain or medium-grain rice (e.g., Japanese sushi rice or Calrose) — rinsed until water runs clear
  Note: If you want classic sticky/glutinous rice (khao niao), use sweet glutinous rice and follow its soaking/steaming method — see variations below.
• 2 1/4 cups water (stovetop) or as recommended by your rice cooker

Vegetables & garnishes

• 2 cups broccoli florets, lightly steamed or roasted
• 1 medium carrot, julienned or thinly sliced
• 1 cup cucumber ribbons or slices (for freshness)
• 2 scallions, thinly sliced (greens and whites separated)
• 2 tablespoons toasted sesame seeds (white or black)
• Fresh cilantro or Thai basil leaves, optional
• Lime wedges, for squeezing

Optional finishing oil

• 1 teaspoon neutral oil (canola or vegetable) + 1/2 teaspoon toasted sesame oil — for drizzling

Equipment

• Heavy skillet or cast-iron pan (10–12 inch) or large nonstick skillet
• Small saucepan (for sauce reduction)
• Rice cooker or medium saucepan with tight-fitting lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing bowls and tongs
• Whisk for the sauce

Prep work (the chef’s short checklist)

Do these first — they’ll make the actual cooking simple and fast:

1. Rinse rice until the water runs clear; drain and set aside.
2. Chop chicken into bite-sized pieces and toss with sesame oil, soy, rice wine, and cornstarch. Let sit 10–15 minutes at room temp.
3. Mince garlic and grate ginger; whisk together sauce ingredients except cornstarch slurry.
4. Cut vegetables: slice scallions, julienne carrot, trim broccoli into florets.
5. Measure out cornstarch slurry for later.

Step-by-step cooking instructions

1 — Cook the rice

Option A — Rice cooker: add rinsed rice and water, then cook according to manufacturer’s instructions. Fluff and keep warm.

Option B — Stovetop: combine rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, reduce to a low simmer, cover tightly and cook for 15 minutes. Turn off heat and let rest, covered, for 10 minutes before fluffing.

Pro tip: For extra gloss and slight chew in the rice, add 1 teaspoon neutral oil or 1/2 teaspoon toasted sesame oil while fluffing.

2 — Brown the chicken

1. Heat a large skillet (cast iron recommended) over medium-high heat until hot. Add 1 tablespoon neutral oil.
2. Add chicken pieces in a single layer; don’t overcrowd the pan — cook in batches if needed. Let sear without moving for 2–3 minutes to form a crust.
3. Toss and continue to cook until chicken is about 85% done (internal temp ~160°F / 71°C) — about another 2–3 minutes. Remove chicken to a plate. It will finish cooking in the glaze.

Why this matters: Searing builds Maillard flavor (caramelized savory notes) that the sweet glaze accentuates. Don’t rush the browning.

3 — Make the sticky glaze

1. In a small saucepan, combine soy sauce, honey, hoisin, rice vinegar, grated ginger, minced garlic, and chili sauce (if using). Bring to a gentle simmer over medium heat.
2. Let simmer for 2–3 minutes to meld flavors, then whisk in the cornstarch slurry (2 tsp cornstarch + 2 tbsp cold water).
3. Stir until the sauce thickens to a glossy glaze — about 1–2 minutes. Remove from heat.

Chef tip: Taste the glaze and adjust: more vinegar for brightness, more honey for sweetness, or extra soy for saltiness. The sauce should be balanced — sweet with a savory backbone.

4 — Finish the chicken in the glaze

1. Return chicken to the hot skillet and pour the sticky glaze over it. Toss to coat and let the glaze caramelize lightly for 1–2 minutes. Watch carefully; sugar burns easily.
2. When chicken reaches 165°F (74°C) and is evenly coated with a thick, shiny glaze, remove from heat.

5 — Assemble the Sticky Chicken Rice Bowls

1. Spoon sticky rice into bowls.
2. Arrange glazed chicken over rice.
3. Add vegetables around the chicken — broccoli, carrots, cucumber.
4. Sprinkle with sliced scallion whites and greens, toasted sesame seeds, and fresh cilantro or Thai basil.
5. Give each bowl a lime wedge and a tiny drizzle of finishing oil if desired.

Tips for perfect Sticky Chicken Rice Bowls

• Use thighs for juiciness. Thighs are more forgiving than breasts and pair beautifully with sweet glazes.
• Don’t skip the cornstarch in the marinade. It creates a slight velvety coating that helps the glaze stick.
• High heat for browning, moderate heat for glazing. Sear on high, then reduce to medium when adding the sugar-based glaze to prevent burning.
• Batch sear if necessary. Crowding the pan causes steaming and pale chicken. Better to cook in two batches and combine at the end.
• Adjust sweetness and acid. Every honey and soy varies — taste and tweak. If your glaze gets too thick, thin with a teaspoon of water at a time while warming.
• Finish with acid. A squeeze of lime brightens the whole bowl and balances the sweetness.

Flavor variations & swaps

1. Korean-style sticky chicken

• Swap honey for 2 tablespoons gochujang + 2 tablespoons maple syrup; add toasted sesame seeds and a sprinkle of Korean chili flakes (gochugaru).

2. Teriyaki-style

• Use a classic teriyaki sauce: soy, mirin, sake, sugar, and a thicker glaze. Add a touch of grated apple for authentic sweetness and fermenty depth.

3. Sticky orange chicken

• Replace rice vinegar with fresh orange juice (1/4 cup) and add 1 tablespoon orange zest. Finish with a pinch of red pepper flakes.

4. Vegan sticky “chicken”

• Use pressed and cubed extra-firm tofu or seitan in place of chicken. Pan-fry or bake until golden, then toss in the same glaze (substitute maple syrup for honey and ensure hoisin is vegan).

5. Low-carb / Keto

• Replace rice with cauliflower rice (lightly sautéed) and swap honey for a keto-friendly sweetener like allulose (adjust to taste).

6. Classic sticky rice (glutinous)

• If you want the authentic sticky or glutinous rice often used in Southeast Asia, use sweet glutinous rice (khao niao). Soak for 4–6 hours and steam in a bamboo steamer or basket for 20–30 minutes. This yields a chewier, denser rice than sushi rice.

Make-ahead, meal prep & storage

• Cooked glazed chicken: Keeps 3–4 days in an airtight container in the refrigerator. Store the sauce separately or with the chicken; if stored together, the chicken may darken slightly.
• Rice: Cooked rice keeps well for 3–4 days. Reheat with a splash of water and a microwave-safe cover or in a skillet with a tablespoon of water to restore moisture.
• Vegetables: Prep raw veggies ahead (julienne carrots, slice cucumbers, blanch broccoli) and store separately to keep textures fresh.
• Freezing: Cooked chicken in glaze can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid overcooking.
• Assembling bowls: For meal prep bowls, pack rice, chicken, and veggies in airtight containers. Add garnishes and lime wedges fresh when serving.

Pairing & serving suggestions

• Saucy rice bowls: Keep chopsticks and a spoon handy. The spoon helps scoop rice and sauce; chopsticks are great for the chicken and veg.
• Side dishes: Quick pickled cucumbers, kimchi, or a simple cabbage slaw complement the richness.
• Drinks: A crisp lager, chilled riesling, or jasmine tea pairs beautifully. For non-alcoholic options, citrusy sparkling water or iced green tea works well.
• Presentation: Serve on shallow bowls with a little extra sauce drizzled artistically across the top, and a scattering of scallion greens and toasted sesame seeds.

Dietary notes & swaps

• Gluten-free: Use tamari or gluten-free soy sauce and check that hoisin is gluten-free (or omit hoisin and increase a touch of honey and sesame oil).
• Nut-free: This recipe is naturally nut-free; avoid any additional nut garnishes.
• Lower-sodium: Use low-sodium soy sauce and taste before adding extra salt. Vinegar and lime help lift flavors without salt.
• Vegan: See the vegan tofu or seitan swap above and use maple syrup or agave instead of honey.

Troubleshooting common problems

• Sauce too thin: Simmer longer to reduce, or whisk in a touch more cornstarch slurry (mix cornstarch with cold water before adding).
• Sauce too thick or sticky after cooling: Thin with a teaspoon of warm water and reheat gently.
• Chicken dry: You likely overcooked it. Next time use thighs or remove chicken slightly underdone during searing — it will finish cooking in the glaze. When reheating, add a splash of water or broth and cover to retain moisture.
• Rice not sticky enough: Use short-grain rice or slightly less water for stickier texture. For true glutinous stickiness, use sweet glutinous rice and follow soak-and-steam method.
• Burning glaze: Reduce heat before adding the glaze; sugar caramelizes quickly. Stir continuously and don’t let it sit on very high heat.

Frequently asked questions (FAQ)

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast will be leaner and cooks faster — watch closely to avoid drying out. Consider marinating slightly longer or slicing into thinner pieces for even cooking.

Q: Is hoisin necessary?
A: No. Hoisin adds depth and thickness. If you don’t have it, increase honey or maple syrup slightly and add a teaspoon of oyster sauce (if not vegetarian) or miso paste for umami.

Q: Can I make this in an oven or air fryer?
A: Absolutely. For oven: roast chicken pieces at 425°F (220°C) for 10–15 minutes until almost done, then toss with glaze and broil 1–2 minutes to caramelize. For air fryer: cook at 400°F (200°C) for 8–10 minutes, then glaze.

Q: How spicy is this?
A: It’s mild by default. Add more chili garlic sauce or fresh chilies to increase heat.

Nutrition (approximate per serving)

A rough estimate (varies by exact ingredients and portion sizes): 450–700 calories per bowl, depending on rice portion, cut of chicken, and amount of sauce. Use lean chicken breast and less honey for a lower-calorie bowl, or increase vegetables and reduce rice for a lighter meal.

Plating like a pro

1. Warm the bowl first — a warm bowl keeps rice and sauce at the right temp.
2. Spoon rice into one half of the bowl, making a small nest.
3. Fan the glazed chicken alongside the rice.
4. Add vegetables in distinct piles or in a color wheel around the chicken for visual appeal.
5. Finish with bright elements: lime wedge, scallion greens, sesame seeds, and herbs.
6. Optional: a light drizzle of sesame oil or a tiny dot of chili oil for color.

Serving occasions & scaling

• Weeknight dinner: This recipe comes together in under 45 minutes from start to finish (including rice).
• Meal prep for the week: Doubles easily; store components separately for freshness.
• Dinner party: For a crowd, keep the chicken and sauce warm in a shallow pan and let guests assemble their own bowls. Provide extra garnishes for a personal touch.

Final chef’s notes

Sticky Chicken Rice Bowls are one of those dishes where small technical details make a big difference: a good sear on the chicken, a properly thickened glaze, and a bright finishing squeeze of acid transform simple ingredients into something addictive. This recipe is flexible — play with flavours (Korean, teriyaki, orange), swap proteins comfortably, and scale to feed one or ten.

Sticky Chicken Rice Bowls Recipe

A flavourful and comforting Sticky Chicken Rice Bowls Recipe made with tender glazed chicken, fluffy rice, and fresh veggies. This easy stovetop dish delivers the perfect balance of sweet, savory, and tangy flavours — ideal for meal prep, weeknight dinners, and satisfying, crowd-pleasing meals.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 550 kcal

Ingredients

  

For the Chicken Marinade

• 1.25 lbs 600 g boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tsp toasted sesame oil
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice wine or dry sherry optional
• 1 tsp cornstarch
• For the Sticky Glaze
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey or maple syrup
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 3 garlic cloves minced
• 1 tbsp chili garlic sauce or sriracha optional for heat
• 2 tsp cornstarch mixed with 2 tbsp cold water slurry

For the Rice

• 2 cups short-grain or medium-grain rice rinsed
• 2 1/4 cups water
• For Serving & Toppings
• 2 cups broccoli florets steamed or roasted
• 1 carrot julienned
• 1 cup cucumber slices or ribbons
• 2 scallions thinly sliced
• 2 tbsp toasted sesame seeds
• Fresh cilantro or Thai basil optional
• Lime wedges for serving

Instructions

 

Step 1 — Cook the Rice

• Add rinsed rice and water to a pot or rice cooker.
• Cook until tender and fluffy.
• Fluff with a fork and keep warm.

Step 2 — Marinade the Chicken

• Combine chicken thighs with sesame oil, soy sauce, rice wine, and cornstarch.
• Toss well and marinate for 10–15 minutes.

Step 3 — Prepare the Sticky Glaze

• In a saucepan, whisk soy sauce, honey, hoisin, vinegar, ginger, garlic, and chili sauce.
• Bring to a simmer for 2–3 minutes.
• Add cornstarch slurry and cook until thick and glossy.
• Remove from heat.

Step 4 — Sear the Chicken

• Heat 1 tbsp oil in a large skillet over medium-high.
• Sear chicken pieces in a single layer until browned (about 3 minutes).
• Flip and cook another 2–3 minutes until almost cooked through.

Step 5 — Coat the Chicken in Glaze

• Pour prepared glaze over the chicken in the skillet.
• Toss and cook 1–2 minutes until sticky, shiny, and fully coated.

Step 6 — Assemble the Bowls

• Spoon warm rice into bowls.
• Add sticky glazed chicken on top.
• Arrange broccoli, carrots, and cucumbers around the bowl.
• Finish with scallions, sesame seeds, herbs, and a squeeze of lime.

Notes

• Storage:
  Store chicken and rice separately for best texture. Keeps well for 3–4 days in the refrigerator.
• Meal Prep:
  This dish reheats perfectly — ideal for weekly meal prep.
• Protein Swaps:
  Substitute chicken with tofu, shrimp, or beef using the same glaze.
• Heat Level:
  Adjust chili garlic sauce for a spicier or milder bowl.
• Glaze Fix:
  Too thick? Add 1–2 tsp water.
  Too thin? Simmer longer or add a small amount of slurry.