Description
These Sticky Chicken Rice Bowls are a flavorful and easy-to-make meal featuring tender chicken thighs marinated in a sweet and savory sauce, served over perfectly cooked white rice and topped with fresh vegetables and toasted sesame seeds. Perfect for a weeknight dinner, this recipe balances textures and tastes with a hint of spice and brightness from fresh herbs and crunchy veggies.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes (optional)
Rice and Toppings
- 2 cups long-grain white rice
- 3 cups water
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/4 cup toasted sesame seeds
- Sriracha or other hot sauce (optional, for serving)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic, and red pepper flakes if using. This mixture will serve as the flavorful base for the chicken.
- Marinate the Chicken: Add the cut chicken thigh pieces to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Rinse the Rice: Rinse the long-grain white rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- Cook the Rice: In a medium saucepan, combine rinsed rice and 3 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes until the water is fully absorbed.
- Rest the Rice: Remove the saucepan from heat and keep it covered. Allow the rice to sit undisturbed for 5 minutes to steam and become fluffy. Then, fluff it gently with a fork.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces, cooking and stirring occasionally. Continue cooking for about 8 to 10 minutes, or until the chicken is cooked through and the sauce has thickened. Cook in batches if needed to avoid overcrowding.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the cooked sticky chicken.
- Add Fresh Toppings: Garnish each bowl with chopped scallions, cilantro, shredded carrots, and chopped cucumber, adding fresh texture and flavor.
- Finish with Sesame Seeds: Sprinkle toasted sesame seeds over the bowls for a nutty crunch.
- Serve and Optional Heat: Serve the sticky chicken rice bowls immediately. Offer sriracha or your favorite hot sauce on the side for those who like extra spice.
Notes
- Marinating the chicken longer, up to 2 hours, enhances the flavor and tenderness.
- Rinsing the rice is an important step to ensure it cooks perfectly and isn’t sticky.
- If you prefer less spice, omit the red pepper flakes and sriracha.
- Use chicken thighs for juicier, more flavorful meat, but chicken breast can be substituted.
- For gluten-free, ensure the soy sauce is gluten-free or use tamari.
