why make this recipe

This Sticky Chicken Rice Bowl is cozy and fast. It comes together in one skillet. The sauce is sweet, tangy, and clings to every bite. It feels like a little celebration on your weeknight table. If you like bright flavor combos, try my cranberry-orange chicken for another easy twist on weeknight chicken.

how to make Sticky Chicken Rice Bowls

Ingredients:
2 cups cooked rice, 1 lb chicken breast, diced, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 2 cloves garlic, minced, 1 teaspoon ginger, grated, Green onions, sliced (for garnish), Sesame seeds (for garnish)

Sticky Chicken Rice Bowls

Directions:

In a bowl, mix soy sauce, honey, rice vinegar, cornstarch, sesame oil, garlic, and ginger to create the sauce.
In a skillet, cook the diced chicken over medium heat until fully cooked.
Pour the sauce over the chicken and stir until the sauce thickens and coats the chicken.
Serve the chicken over cooked rice and garnish with green onions and sesame seeds. Enjoy your meal!

I like to stir the sauce in quickly so it thickens evenly. For a richer finish, try a touch more honey. If you want a buttery noodle option instead, the same sauce works beautifully with my cowboy butter chicken pasta.

how to serve Sticky Chicken Rice Bowls

Serve this over steaming white rice or brown rice. Add steamed broccoli or roasted carrots on the side. For a fun family meal, let everyone add their own garnishes. I sometimes pair this with a crisp, easy side like the ones I use for BBQ chicken quesadillas when I want more variety on the table.

how to store Sticky Chicken Rice Bowls

Cool the chicken and rice completely before storing. Put them in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat. Add a splash of water to loosen the sauce if it thickens too much.

tips to make Sticky Chicken Rice Bowls

Dice the chicken small. Small pieces cook fast and soak up the sauce.
Toss the cornstarch with the sauce just before pouring. It prevents lumps.
Use a hot skillet to get a slight sear on the chicken first. That adds flavor.
For a mushroom boost, add sliced mushrooms and cook them with the chicken like in my chicken of the woods recipe. They soak up the sauce nicely.

variation (if any)

Swap chicken for thin pork strips or tofu for a vegetarian option.
Add juice of half a lime for a brighter finish.
Use leftover sticky chicken to build little sandwiches or sliders. I love turning leftovers into quick bites inspired by my chicken bacon ranch sliders.

FAQs

Q: Can I make the sauce ahead of time?
A: Yes. Mix the sauce and keep it in the fridge for up to 2 days. Whisk it again before use.

Q: Can I use frozen chicken?
A: Thaw it first for even cooking. Pat it dry to get a good sear.

Q: How do I make it spicier?
A: Add a teaspoon of chili paste or a pinch of red pepper flakes to the sauce.

Sticky Chicken Rice Bowls

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