Sticky Chicken Rice Bowl Recipe
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.
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