Sticky Chicken Rice Bowl Recipe

There’s something comforting about a big, hearty rice bowl packed with flavor. This sticky chicken rice bowl is the perfect combination of sweet, savory, and slightly tangy goodness, all served over a fluffy bed of rice. It’s an easy, satisfying meal that brings restaurant-quality flavors to your kitchen without the hefty price tag.
Whether you’re looking for a quick weeknight dinner or something special to meal prep for the week, this recipe is a winner.
The sticky chicken is coated in a rich, glossy sauce that clings to every bite, while the rice soaks up all the delicious flavors. Plus, you can add your favorite veggies for extra crunch and freshness!
The best part? This chicken rice bowl is customizable. You can use white rice, brown rice, or even cauliflower rice if you’re looking for a low-carb option. Let’s dive into why you’ll love this dish and how to make it at home!
Why You’ll Love It
- Super flavorful – The sticky chicken is coated in a sweet and savory sauce that makes every bite irresistible.
- Quick and easy – This dish comes together in about 30 minutes, making it perfect for busy nights.
- Customizable – Use your favorite rice and vegetables to make it your own.
- Meal-prep friendly – It stores well, so you can enjoy leftovers throughout the week.
- Better than takeout – Satisfy your cravings with a homemade chicken rice bowl that’s healthier and budget-friendly.
Ingredients
For the Sticky Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon vegetable oil (for cooking)
For the Sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch (mixed with 2 teaspoons water to thicken)
For the Rice Bowl
- 2 cups cooked white or brown rice
- ½ cup shredded carrots
- ½ cup sliced cucumbers
- ½ cup edamame or steamed broccoli
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds (for garnish)
Let’s dive into how to cook this delicious sticky chicken rice bowl!
Kitchen Tools Needed
Before we get started, here are the tools you’ll need to make this sticky chicken rice bowl:
- Cutting board and knife (for chopping chicken and veggies)
- Mixing bowls (for marinating the chicken and preparing the sauce)
- Measuring cups and spoons
- Large skillet or wok (for cooking the sticky chicken)
- Small saucepan (for the sauce)
- Wooden spoon or spatula (for stirring)
- Rice cooker or pot (for cooking the rice)
Cooking Instructions
Step 1: Prepare the Chicken
- In a mixing bowl, combine soy sauce, honey, brown sugar, sesame oil, cornstarch, garlic powder, and ground ginger.
- Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes (or up to an hour for more flavor).
Step 2: Make the Sticky Sauce
- In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using).
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Mix 1 teaspoon cornstarch with 2 teaspoons water in a small bowl, then stir it into the sauce.
- Cook for another 1-2 minutes until the sauce thickens slightly, then remove from heat.
Step 3: Cook the Chicken
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook for about 4-5 minutes per side, until golden brown and cooked through.
- Pour the sticky sauce over the chicken and stir well to coat every piece.
- Let it simmer for 1-2 minutes, then remove from heat.
Step 4: Assemble the Rice Bowls
- Divide the cooked rice into bowls.
- Add the sticky chicken on top, followed by your choice of shredded carrots, sliced cucumbers, edamame, or broccoli.
- Sprinkle with chopped green onions and sesame seeds for extra flavor.
- Serve warm and enjoy!

Tips and Tricks for Success
- Use fresh chicken – Fresh, boneless chicken breasts or thighs work best for a juicy and flavorful result.
- Marinate for extra flavor – If you have time, let the chicken marinate for at least 30 minutes to deepen the taste.
- Don’t overcook the sauce – Once the sauce thickens, remove it from heat to prevent it from becoming too sticky.
- Customize your bowl – Add bell peppers, avocado, or a drizzle of sriracha for extra flavor.
- Make it ahead – Cook the chicken and rice in advance for a quick and easy meal prep option.
This sticky chicken rice bowl is a simple yet delicious dish that will quickly become a favorite in your kitchen. Give it a try and enjoy a restaurant-quality meal at home!
Ingredient Substitutions and Variations
This sticky chicken rice bowl is super versatile! Here are some substitutions and variations to fit different dietary needs and preferences:
Ingredient Substitutions
- Chicken alternatives: Swap chicken for shrimp, tofu, or tempeh for a vegetarian option.
- Soy sauce: Use tamari for a gluten-free version or coconut aminos for a soy-free alternative.
- Honey: Replace with maple syrup or agave nectar if you prefer a vegan option.
- Brown sugar: Swap with coconut sugar or skip it for a less sweet version.
- Rice vinegar: Use apple cider vinegar or lemon juice as an alternative.
- Cornstarch: Substitute with arrowroot powder or potato starch to thicken the sauce.
Variations
- Spicy Kick: Add sriracha, chili paste, or extra red pepper flakes for more heat.
- Crunchy Texture: Top with crushed peanuts or cashews for added crunch.
- Low-Carb Option: Swap rice with cauliflower rice or zucchini noodles.
- Extra Greens: Add spinach, kale, or shredded cabbage for more nutrients.
Serving Suggestions
This chicken rice bowl is already packed with flavor, but here are some ways to enhance it:
- Pair with a side of miso soup for a Japanese-inspired meal.
- Drizzle with extra sauce or a bit of spicy mayo for added richness.
- Serve with a side of kimchi for a tangy, probiotic boost.
- Enjoy with a cold drink like iced green tea or lemonade for a refreshing contrast.

Storage and Reheating Instructions
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the cooked chicken and sauce separately from the rice in airtight containers for up to 3 months.
Reheating
- Microwave: Heat in 30-second intervals, stirring in between, until warm. Add a splash of water if the rice seems dry.
- Stovetop: Warm in a pan over medium heat with a little water or oil, stirring occasionally.
- Oven: Cover with foil and bake at 350°F (175°C) for about 10 minutes until heated through.
FAQ
1. Can I make this recipe ahead of time?
Yes! You can prepare the sticky chicken and store it separately from the rice and veggies. When ready to eat, reheat and assemble the bowls for a fresh taste.
2. Can I use frozen chicken?
Yes, but make sure to thaw it completely before cooking to ensure even cooking and better flavor absorption.
3. What type of rice works best?
Any rice works! White rice, brown rice, jasmine rice, or basmati rice all pair well with the sticky chicken. For a healthier option, try quinoa or cauliflower rice.
4. How can I make it less sweet?
Reduce the honey and brown sugar in the sauce, or replace them with a smaller amount of a natural sweetener like coconut sugar.
5. Is this recipe gluten-free?
The recipe can be made gluten-free by using tamari or coconut aminos instead of regular soy sauce.
This sticky chicken rice bowl is an easy, delicious meal that can be adapted to fit your taste. Give it a try and let us know how you customize it!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Sticky Chicken Rice Bowl Recipe
Equipment
- Cutting Board and Knife
- Mixing Bowls
- Measuring cups and spoons
- Large Skillet or Wok
- Small saucepan
- Wooden spoon or spatula
- Rice Cooker or Pot
Ingredients
For the Sticky Chicken
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon vegetable oil for cooking
For the Sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon red pepper flakes optional, for spice
- 1 teaspoon cornstarch mixed with 2 teaspoons water to thicken
For the Rice Bowl
- 2 cups cooked white or brown rice
- ½ cup shredded carrots
- ½ cup sliced cucumbers
- ½ cup edamame or steamed broccoli
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds for garnish
Instructions
Step 1: Prepare the Chicken
- In a mixing bowl, combine soy sauce, honey, brown sugar, sesame oil, cornstarch, garlic powder, and ground ginger.
- Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes (or up to an hour for more flavor).
Step 2: Make the Sticky Sauce
- In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using).
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Mix 1 teaspoon cornstarch with 2 teaspoons water in a small bowl, then stir it into the sauce.
- Cook for another 1-2 minutes until the sauce thickens slightly, then remove from heat.
Step 3: Cook the Chicken
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook for about 4-5 minutes per side, until golden brown and cooked through.
- Pour the sticky sauce over the chicken and stir well to coat every piece.
- Let it simmer for 1-2 minutes, then remove from heat.
Step 4: Assemble the Rice Bowls
- Divide the cooked rice into bowls.
- Add the sticky chicken on top, followed by your choice of shredded carrots, sliced cucumbers, edamame, or broccoli.
- Sprinkle with chopped green onions and sesame seeds for extra flavor.
- Serve warm and enjoy!
Notes
Nutritional Value (Per Serving)
- Calories: ~450-500 kcal
- Protein: ~35g
- Carbohydrates: ~55g
- Fats: ~10-12g
- Sodium: ~800-1000mg (depends on soy sauce)
- Fiber: ~2-4g