Sticky Chicken Bowl (Printable)
Tender chicken in sweet-savory glaze over fluffy rice with crisp vegetables for a balanced Asian-inspired meal ready in 40 minutes.
# What You'll Need:
→ For the Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil
→ For the Sticky Sauce
06 - 1/3 cup soy sauce (low sodium recommended)
07 - 1/3 cup honey
08 - 2 tbsp rice vinegar
09 - 2 tbsp brown sugar
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp sriracha or chili garlic sauce (optional)
13 - 1 tsp sesame oil
→ For Serving
14 - 3 cups cooked white or brown rice
15 - 1 cup shredded carrots
16 - 1 cup sliced cucumber
17 - 2 green onions, thinly sliced
18 - 1 tbsp sesame seeds
19 - 1/4 cup fresh cilantro leaves (optional)
# Step-by-step:
01 - Toss chicken pieces with cornstarch, salt, and pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, turning to brown all sides, until cooked through. Remove chicken and set aside.
03 - Combine soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, sriracha (if using), and sesame oil in the same skillet. Bring to a simmer over medium heat, stirring frequently.
04 - Return the chicken to the skillet and toss to coat in the sauce. Simmer for 3-4 minutes until the sauce thickens and glazes the chicken.
05 - Divide cooked rice among four bowls. Top each with sticky chicken, carrots, cucumber, green onions, sesame seeds, and cilantro.
06 - Serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every bite like edible velcro
- Ready in 40 minutes but tastes like takeout from your favorite spot
02 -
- Sauce consistency changes fast in the final minutes so stand right there and stir
- Cornstarch coating falls off if you move the chicken too much while searing
03 -
- Low-sodium soy sauce keeps the salt levels in check since honey and brown sugar already bring intensity
- Let the sauce cool for two minutes off the heat to thicken even more before serving