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sticky chicken rice bowl recipe featured
Avatar photoJohnson Maya

Easy Sticky Chicken Rice Bowl Recipe (30 Minutes)

A savory-sweet chicken bowl with a glossy soy-honey glaze served over fluffy jasmine rice—ready in just 30 minutes and packed with authentic Asian-inspired flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 3 cups (600g) cooked jasmine rice
  • FOR THE SAUCE:
  • 1/4 cup (50g) brown sugar or honey
  • 1/3 cup (80ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) mirin
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon toasted sesame oil
  • FOR GARNISH:
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
  • 1 tablespoon neutral oil (avocado or canola)

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. sticky chicken rice bowl recipe recipeCard1
  2. Begin by preparing all ingredients. Cut chicken thighs into 1-inch pieces. In a bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger until sugar dissolves. In a separate cup, mix cornstarch with 2 tablespoons cold water to form a slurry.
  3. Heat 1 tablespoon of neutral oil in a large, non-stick skillet or wok over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden and fully cooked (internal temperature reaches 165°F). Remove chicken and set aside.
  4. Reduce heat to medium and pour the prepared sauce into the same skillet. Bring to a gentle boil, then whisk in the cornstarch slurry. Simmer for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency.
  5. Return the seared chicken to the skillet with the sauce. Stir gently for 1–2 minutes to coat pieces evenly and let them absorb flavor. Turn off the heat and stir in toasted sesame oil for added aroma.
  6. Divide cooked jasmine rice among four bowls. Top with glazed chicken and drizzle extra sauce. Garnish with sliced green onions and toasted sesame seeds.
  7. Serve warm, optionally with pickled ginger or kimchi. Let stand 2 minutes before eating to allow sauce to set slightly.

Nutrition

Calories: 480 | Carbohydrates: 45 | Protein: 35 | Fat: 18 | Fiber: 2 | Sugar: 15

Notes

STORAGE: Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat on the stove with a splash of water to restore sauce texture. Do not freeze for best texture.
MAKE AHEAD: Sauce and cooked chicken can be prepared up to 3 days in advance. Keep refrigerated separately from rice.
SUBSTITUTIONS: Use tamari for gluten-free. Swap jasmine rice with cauliflower rice or quinoa for lower carbs. Chicken breast can replace thighs, but thighs stay juicier. Honey can be replaced with maple syrup for vegan.
PRO TIPS: Warm serving bowls before plating. Let sauce sit 5 minutes before heating to deepen flavor. Always make a cornstarch slurry to avoid lumps. Add extra heat with red pepper flakes or sriracha.
SERVING SUGGESTIONS: Serve with steamed broccoli, pickled ginger, or a crisp salad. Garnish with microgreens or crushed peanuts for added crunch.
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