Dinner

Sticky Chicken Rice Bowls Recipe

ByLily Cross January 18, 2026January 18, 2026

Introduction

Delicious Sticky Chicken Rice Bowls are a perfect blend of savory, sweet, and a hint of heat. This simple recipe brings tender chicken thighs coated in a glossy, flavorful sauce served over fragrant jasmine rice. It’s a quick and satisfying meal for any day of the week.

The image shows a bowl filled with white rice at the bottom layer, topped with grilled pieces of salmon that have a shiny, caramelized glaze and a slightly charred texture. Bright green chopped scallions are sprinkled evenly over the salmon, along with white sesame seeds. On the side, there is a section of fresh green broccoli florets arranged neatly. A drizzle of creamy orange sauce is spread across the top, adding contrast to the dish. The bowl is white and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs
1 tbsp vegetable oil
Salt and black pepper to taste
1/3 cup low-sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp sriracha (optional)
1 tbsp cornstarch
2 tbsp water
2 cups cooked jasmine rice
2 green onions, sliced
1 tbsp toasted sesame seeds

Instructions

Step 1: Heat vegetable oil in a skillet over medium-high heat. Season the diced chicken thighs with salt and black pepper, then cook in the skillet for 6-7 minutes, turning occasionally, until the chicken is golden and cooked through.
Step 2: In a small bowl, combine soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour this mixture over the cooked chicken in the skillet.
Step 3: In another small bowl, mix the cornstarch with water until smooth. Stir this slurry into the skillet and cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Step 4: Serve the sticky chicken over the cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and texture.

Tips & Variations

For extra tenderness, marinate the chicken in the soy sauce mixture for 30 minutes before cooking.
Swap chicken thighs for chicken breasts if you prefer a leaner option, though thighs will stay more moist.
Adjust the sriracha amount or omit it to control the spice level.
Add steamed or roasted vegetables like broccoli or bell peppers to make it a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of water when reheating to keep the sauce from drying out.