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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
Cook Time 25 minutes
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.