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Delicious Sticky Chicken Rice Bowls

Delicious Sticky Chicken Rice Bowls

Tender, flavorful chicken coated in a luscious, sticky sauce, served over a bed of fluffy rice. Quick to make, packed with healthy ingredients, and bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • Salt to taste
  • Pepper to taste
For the Sticky Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
For Serving:
  • Cooked rice (any variety)
  • Chopped green onions for garnish
  • Sesame seeds for garnish
  • Steamed broccoli for serving (optional)

Equipment

  • Bowl
  • Large skillet or wok
  • Small Bowl
  • Whisk

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, ground ginger, salt, and pepper. Ensure the chicken is evenly coated.
    1.5 lbs boneless, skinless chicken thighs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground ginger, Salt, Pepper
  2. Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 7-10 minutes.
    1.5 lbs boneless, skinless chicken thighs
  3. While the chicken is cooking, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes (if using) in a small bowl.
    1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
  4. Pour the sauce over the cooked chicken in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
    1/2 cup soy sauce, 1.5 lbs boneless, skinless chicken thighs, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
  5. Spoon cooked rice into bowls. Top with the sticky chicken.
    Cooked rice, 1.5 lbs boneless, skinless chicken thighs
  6. Garnish with chopped green onions and sesame seeds. Serve immediately with steamed broccoli, if desired.
    Chopped green onions, Sesame seeds, Steamed broccoli

Notes

My grandmother always made a version of this dish, inspired by her travels to Southeast Asia. This recipe builds upon that memory, offering a comforting and familiar taste with a modern, simplified approach.