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Sticky Chicken Rice Bowls

Tender chicken thighs in a sweet-savory sticky glaze served over fluffy jasmine rice for a quick and satisfying dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Asian-inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons neutral oil avocado or vegetable oil
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil toasted
  • 1 tablespoon rice vinegar
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon red pepper flakes optional
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
  • 2 cups cooked jasmine or basmati rice for serving
  • Sliced green onions for garnish
  • Sesame seeds for garnish
  • Salt for seasoning chicken

Equipment

  • large skillet
  • small mixing bowl
  • whisk
  • knife and cutting board

Method
 

  1. Pat chicken thighs dry with paper towels and cut into bite-sized pieces, about 1-inch chunks. Season lightly with salt.
  2. In a small bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using) until sugar dissolves. Set aside.
  3. Heat neutral oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without crowding (work in batches if needed).
  4. Let chicken sear undisturbed for 2-3 minutes on the first side to develop a golden-brown crust. Stir occasionally and continue cooking for another 5-6 minutes until chicken is browned on all sides and cooked through to 165°F, about 7-9 minutes total.
  5. Reduce heat to medium-low. Pour the prepared sauce over the cooked chicken and stir immediately to coat all pieces. Simmer for 3-4 minutes, stirring occasionally, as the sauce reduces and begins to thicken naturally.
  6. Mix cornstarch with 1 tablespoon water until smooth. Pour the cornstarch slurry into the skillet while stirring constantly. Continue cooking and stirring for 2-3 minutes until the sauce becomes thick, sticky, and glossy.
  7. Divide cooked rice among 4 bowls. Spoon sticky chicken over the rice, drizzling any extra sauce from the pan on top. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Storage: Store chicken and rice separately in airtight containers in the refrigerator for up to 4 days. Chicken freezes well for up to 2 months (without rice).
Reheating: Microwave on medium power for 1-2 minutes, stirring halfway. Add a tablespoon of water if sauce is too thick. Stovetop: reheat over medium-low heat with a splash of water.
Meal Prep: Portion into containers with chicken, rice, and vegetables in separate compartments. Add fresh garnishes before eating.
Substitutions: Use tamari instead of soy sauce for gluten-free. Chicken breasts work but thighs are more tender. Tofu, shrimp, pork, or beef can replace chicken. Apple cider vinegar can substitute for rice vinegar.
Variations: Toss chicken in cornstarch before cooking for crispier texture. Add vegetables like bell peppers, broccoli, or snap peas. Use gochugaru, sriracha, or fresh jalapeños for more heat. Serve over noodles instead of rice.
Tips: Double the sauce for extra drizzle. Day-old rice works better than fresh. Don't crowd the pan when cooking chicken. Use fresh garlic and ginger for best flavor.