Sticky Chicken Rice Bowls are a delicious and satisfying meal that combines tender chicken coated in a flavorful sticky sauce with fluffy rice and fresh vegetables. This recipe is perfect for a quick weeknight dinner or a wholesome meal prep option. Let’s dive into how to make this simple yet irresistible dish.
Ingredients
For the Chicken and Sauce:
- Chicken thighs or breasts: 1 lb, cut into bite-sized pieces
- Soy sauce: 1/4 cup
- Honey: 3 tbsp
- Brown sugar: 2 tbsp
- Garlic: 3 cloves, minced
- Ginger: 1 tbsp, grated
- Rice vinegar: 1 tbsp
- Cornstarch: 1 tbsp mixed with 2 tbsp water (for thickening)
- Sesame oil: 1 tbsp
For the Rice and Toppings:
- Cooked jasmine or basmati rice: 2 cups
- Vegetables: 1 cup (e.g., shredded carrots, sliced cucumbers, steamed broccoli)
- Green onions: 2 stalks, chopped
- Sesame seeds: 1 tbsp
- Optional: Sriracha or chili flakes for heat
Instructions
Step 1: Prepare the Sauce
- In a small bowl, whisk together soy sauce, honey, brown sugar, minced garlic, grated ginger, and rice vinegar. Set aside.
Step 2: Cook the Chicken
- Heat sesame oil in a large skillet over medium heat.
- Add the chicken pieces and cook until they are browned and fully cooked, about 5-7 minutes.
Step 3: Make the Sauce
- Pour the prepared sauce over the chicken in the skillet.
- Bring the mixture to a simmer and cook for 2-3 minutes.
- Stir in the cornstarch slurry and let the sauce thicken, stirring frequently, about 1-2 minutes.
Step 4: Assemble the Bowls
- Divide the cooked rice into serving bowls.
- Top each bowl with sticky chicken and your choice of fresh or steamed vegetables.
- Garnish with green onions, sesame seeds, and optional chili flakes or Sriracha for extra heat.
Serving and Storage Tips
- Serving: These bowls are best served fresh and warm. For added crunch, you can include a handful of roasted peanuts or cashews.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to restore the sauce’s consistency.
FAQs
1. Can I use a different type of protein?
Yes! This recipe works well with shrimp, tofu, or even beef strips. Adjust cooking times accordingly to ensure the protein is fully cooked.
2. What kind of rice works best for this recipe?
Jasmine or basmati rice is ideal due to their fragrant aroma and fluffy texture, but you can also use brown rice or cauliflower rice for a healthier twist.
3. Can I make this dish ahead of time?
Absolutely! Prepare all the components separately and assemble the bowls just before serving. Keep the sauce and chicken in the refrigerator, and reheat when ready to eat.
4. How can I make the sauce spicier?
To add more heat, incorporate Sriracha, chili garlic paste, or red pepper flakes into the sauce while cooking. Adjust the amount based on your spice preference.
PrintSticky Chicken Rice Bowls Recipe
These Sticky Chicken Rice Bowls feature tender chicken pieces coated in a sweet and savory sauce, served over fluffy rice with steamed broccoli. A drizzle of spicy mayo and a sprinkle of sesame seeds complete this satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Fryer or Stovetop
- Cuisine: Asian-Inspired
Ingredients
For the Chicken:
- 3 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
For the Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons sriracha (adjust to taste)
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water (or cornstarch slurry)
For the Rice Bowls:
- 2 cups uncooked jasmine rice
- 2 small heads broccoli, chopped and steamed
- Sesame seeds, for garnish
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water (to thin the sauce)
Instructions
- Cook the Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt.
- Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Prepare the Broccoli:
- Steam the chopped broccoli in the microwave or on the stovetop until fork-tender. Set aside.
- Season and Cook the Chicken:
- In a large bowl, toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.
- Preheat the air fryer to 400°F (200°C).
- Arrange the seasoned chicken pieces in a single layer in the air fryer basket.
- Cook for about 12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Sticky Sauce:
- In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
- Bring the mixture to a boil over medium heat.
- Once boiling, stir in the arrowroot slurry and continue to cook for 4–5 minutes, stirring frequently, until the sauce has thickened. Remove from heat.
- Prepare the Spicy Mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and at the desired consistency for drizzling.
- Assemble the Bowls:
- Divide the cooked rice among serving bowls.
- Top each with steamed broccoli and the cooked chicken pieces.
- Drizzle the sticky sauce over the chicken and rice.
- Add a drizzle of spicy mayo on top.
- Garnish with sesame seeds.
Notes
- For a milder dish, reduce the amount of sriracha in both the sauce and the spicy mayo.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- If you don’t have an air fryer, you can cook the chicken in a skillet over medium-high heat until fully cooked.