Description
These Delicious Sticky Chicken Rice Bowls are packed with juicy chicken coated in a glossy, garlicky soy glaze, served over fluffy white rice. A quick and flavorful weeknight dinner made with simple pantry staples. Perfect for meal prep or family meals. Tags: sticky chicken, chicken rice bowl, easy chicken recipe, quick dinner.
Ingredients
0.75 lb chicken thighs, boneless and skinless
3 tablespoons soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon cornstarch
1 tablespoon water (for cornstarch slurry)
2 cups cooked white rice
2 green onions, chopped
Salt and pepper to taste
1 tablespoon cooking oil
Instructions
1. Cut chicken thighs into bite-sized pieces and season lightly with salt and pepper.
2. Heat oil in a skillet over medium-high heat and sear chicken until browned and cooked through. Remove and set aside.
3. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and the cornstarch slurry (cornstarch + water).
4. Pour the sauce mixture into the skillet and cook, stirring, until thick and glossy.
5. Return cooked chicken to the skillet and stir to coat with sauce. Simmer for 1–2 minutes.
6. Assemble bowls with cooked white rice and top with sticky chicken.
7. Garnish with chopped green onions or sesame seeds if desired.
8. Serve immediately or store in containers for later meals.
Notes
These bowls can be customized with steamed veggies or different grains.
Leftover sauce also works well with tofu or shrimp.
For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg