Description

These Sticky Chicken Rice Bowls are a delicious and easy meal combining tender, bite-sized chicken coated in a flavorful sticky sauce served over a bed of jasmine or brown rice. With a perfect balance of sweet, savory, and tangy flavors from honey, soy sauce, and hoisin, plus aromatic garlic and ginger, this dish is both comforting and vibrant. Customize with fresh vegetable toppings for added crunch and freshness.

Ingredients

Scale

For the Chicken and Sauce

1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
½ cup soy sauce (low-sodium preferred)
⅓ cup honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon sesame seeds

For Serving

3 cups cooked jasmine or brown rice
Optional toppings: sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, avocado slices

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Instructions

Prepare the chicken: Cut the chicken into bite-sized pieces and toss them with cornstarch until evenly coated. This will help create a crispy texture when cooked.
Make the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil until well combined.
Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the sauce: Pour the sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly, and let it simmer for 2-3 minutes until the sauce thickens and becomes sticky.
Prepare the bowls: Divide the cooked jasmine or brown rice among four bowls. Spoon the sticky chicken mixture on top of the rice.
Add toppings: Garnish each bowl with sesame seeds and any optional toppings like sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, or avocado slices for added freshness and texture.
Serve: Serve warm and enjoy your flavorful sticky chicken rice bowls.

Notes

Use low-sodium soy sauce to control the saltiness of the dish.
For a spicier kick, add some red pepper flakes or Sriracha sauce to the sauce mixture.
Chicken thighs tend to be juicier and more flavorful, but chicken breasts work well too.
Make sure the chicken is fully cooked before adding the sauce to avoid any food safety issues.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.