Sticky Chicken Bowls wake up weeknights with warm, sweet-savory flavor and quick prep. This one-pan meal gives you tender chicken, glossy sauce, and a cozy bowl that the whole family will reach for. If you love simple dinners that feel like a hug, this recipe is for you. For more easy ideas to mix into your meal plan, try these easy chicken recipe ideas for more weeknight wins.
Why Make This Recipe
- Quick & Easy: ready in about 30 minutes with simple steps.
- Family Favorite: kids and adults like the sweet, sticky sauce and soft rice.
- Budget-Friendly: uses pantry staples and a small amount of chicken for big flavor.
This recipe stands out because the sauce caramelizes just enough to coat every bite, giving you a mix of sticky, salty, and a little tang. It brings comfort without fuss — like a warm kitchen smell that makes everyone sit down together and feel satisfied and a little nostalgic.
Ingredients
For the base:
- 3 cups cooked white or brown rice (about 1 1/2 cups uncooked)
- 1 small head of steamed broccoli or mixed veggies (optional)
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 tsp salt and 1/4 tsp black pepper
- 1 tbsp vegetable oil (or neutral oil)
For the sticky sauce:
- 1/3 cup soy sauce (use low-sodium if preferred)
- 3 tbsp honey (or maple syrup)
- 2 tbsp brown sugar, packed
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For garnish:
- 2 green onions, thinly sliced
- Toasted sesame seeds (optional)
- Lime wedges (optional)
Notes: Measure sauce ingredients before you start for a smooth cook. Use boneless thighs for more tenderness; breasts work too but watch timing.
How to Make Sticky Chicken Bowls:
- Prep: Cook rice according to package directions and steam or chop your veggies. Pat chicken pieces dry and season with salt and pepper. Preheat a large skillet over medium-high heat. (Why this matters: hot pan seals juices and gives color.)
- Brown the chicken: Add oil to the hot skillet and spread chicken in one layer. Cook undisturbed 3–4 minutes until browned, then flip and cook 2–3 more minutes until nearly cooked through. Remove chicken to a plate. (Mini-tip: don’t overcrowd the pan—work in batches if needed.)
- Make the sauce: Lower heat to medium. Add minced garlic and ginger to the pan and stir 30 seconds until fragrant. Pour in soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir to combine and let the sauce warm. (Why this step matters: heating helps sugars dissolve and flavors meld.)
- Thicken the sauce: Stir the cornstarch slurry, then pour it into the pan while stirring. Cook 1–2 minutes until sauce turns glossy and thick enough to coat a spoon.
- Finish the chicken: Return chicken to the skillet and toss to coat well in the sticky sauce. Cook 1–2 more minutes to glaze the pieces and ensure the chicken is cooked through. (Mini-tip: spoon sauce over each piece for even coating and shine.)
- Plate: Divide rice into bowls, add steamed veggies, and top with the sticky chicken. Sprinkle green onions and sesame seeds, and add a lime wedge if using.
How to Serve Sticky Chicken Bowls:
- Serve in roomy bowls with rice on the bottom, chicken on top, and a side of steamed or roasted veggies for color and texture.
- Garnish with sliced green onions, sesame seeds, and a squeeze of lime for brightness.
- Pair with a simple cucumber salad or miso soup for a fuller meal.
How to Store Sticky Chicken Bowls:
- Fridge: Cool leftovers to room temp and store in an airtight container for up to 3–4 days.
- Freezer: Freeze chicken and sauce separately from rice in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- Reheat: Gently reheat on the stove over low-medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring between, until warm.
Tips to Make Sticky Chicken Bowls:
- Pat chicken dry so it browns instead of steams.
- Add the cornstarch slurry slowly to control thickness—too much makes the sauce gummy.
- Use thigh meat for more forgiving, juicy bites; breasts cook faster and can dry out.
- Taste and adjust: add more honey for sweetness or a dash of chili flakes for heat.
Variation (if any):
- Gluten-free: Use tamari or gluten-free soy sauce and check your brown sugar for additives.
- Vegetarian: Swap chicken for firm tofu, pressed and pan-seared, and follow the same sauce and glazing steps.
FAQs:
Can I use chicken breasts instead of thighs?
Yes. Use boneless skinless breasts cut into even pieces and watch the cooking time closely—breast cooks faster and can dry out. Remove when just cooked through.
What can I substitute for honey?
You can use maple syrup, agave, or additional brown sugar mixed with a little water for similar sweetness and gloss.
How do I keep the sauce from becoming too thick or too thin?
If too thick, stir in a splash of warm water or stock. If too thin, let it simmer a bit longer or add a tiny extra pinch of cornstarch slurry, stirring constantly.
Conclusion
Thanks for trying these Sticky Chicken Bowls — a cozy, sticky-sweet dish that’s quick enough for weeknights and warm enough for slow evenings at the table. If you want another take on sticky chicken served over rice, check this Sticky Chicken Rice Bowls – Erin Lives Whole for inspiration. Please leave a comment and a star rating to tell us how it turned out, and share the recipe on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
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Sticky Chicken Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Deliciously sticky chicken bowls featuring tender chicken bites in a sweet-savory sauce served over rice and veggies.
Ingredients
- 3 cups cooked white or brown rice (about 1 1/2 cups uncooked)
- 1 small head of steamed broccoli or mixed veggies (optional)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (or neutral oil)
- 1/3 cup soy sauce (use low-sodium if preferred)
- 3 tbsp honey (or maple syrup)
- 2 tbsp brown sugar, packed
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 green onions, thinly sliced
- Toasted sesame seeds (optional)
- Lime wedges (optional)
Instructions
- Prep: Cook rice according to package directions and steam or chop your veggies. Pat chicken pieces dry and season with salt and pepper. Preheat a large skillet over medium-high heat.
- Brown the chicken: Add oil to the hot skillet and spread chicken in one layer. Cook undisturbed for 3–4 minutes until browned, then flip and cook for 2–3 more minutes until nearly cooked through. Remove chicken to a plate.
- Make the sauce: Lower heat to medium. Add minced garlic and ginger to the pan and stir for 30 seconds until fragrant. Pour in soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir to combine and let the sauce warm.
- Thicken the sauce: Stir the cornstarch slurry, then pour it into the pan while stirring. Cook for 1–2 minutes until sauce turns glossy and thick enough to coat a spoon.
- Finish the chicken: Return chicken to the skillet and toss to coat well in the sticky sauce. Cook for 1–2 more minutes to glaze the pieces and ensure the chicken is cooked through.
- Plate: Divide rice into bowls, add steamed veggies, and top with the sticky chicken. Sprinkle green onions and sesame seeds, and add a lime wedge if using.
Notes
Measure sauce ingredients before you start for a smooth cook. Boneless thighs provide more tenderness; breasts work too but watch timing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg