Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls are a quick and satisfying meal that combines tender chicken coated in a flavorful sticky sauce with steamed rice and fresh vegetables. Perfect for busy weeknights, this dish is versatile, customizable, and packed with sweet, savory, and spicy flavors.

What Are Sticky Chicken Rice Bowls?

Sticky Chicken Rice Bowls feature bite-sized pieces of chicken cooked until golden, then glazed in a soy-honey sauce enhanced with garlic, ginger, and a touch of sriracha for heat. Served over rice and paired with vibrant vegetables like broccoli and carrots, this dish balances indulgence with wholesome freshness.

Why You’ll Love This Recipe

• Easy and Quick: Ready in about 30 minutes, making it ideal for weeknight dinners.
• Customizable: Swap out vegetables, rice types, or adjust the spice level to suit your preferences.
• Balanced Flavors: A delightful mix of sweet, savory, tangy, and spicy elements.
• Family-Friendly: Loved by kids and adults alike, with the option to omit the sriracha for a milder version.

Ingredients

• Chicken:
  • 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
• Coating:
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
• Sticky Sauce:
  • ⅓ cup (80ml) soy sauce or tamari (for gluten-free)
  • ⅓ cup (113g) honey
  • 2 tbsp (30ml) rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 1 tsp sriracha (optional, for heat)
• Base and Toppings:
  • 2 cups (400g) cooked rice (white, brown, or jasmine)
  • 1 cup (150g) steamed broccoli florets
  • 1 cup (100g) shredded carrots
  • 2 green onions, sliced
  • Sesame seeds for garnish (optional)

Step-by-Step Instructions

Preparing the Chicken

1. Toss chicken pieces with cornstarch in a bowl until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, turning occasionally, until golden and cooked through.

Making the Sticky Sauce

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and sriracha (if using).
2. Pour the sauce over the cooked chicken in the skillet. Stir well and cook for 2-3 minutes, allowing the sauce to thicken and coat the chicken evenly.

Assembling the Bowls

1. Divide the cooked rice among serving bowls.
2. Top each bowl with sticky chicken, steamed broccoli florets, shredded carrots, and sliced green onions.
3. Sprinkle with sesame seeds for garnish, if desired.

Serving Suggestions

• Pair with a side of cucumber salad or pickled radishes for a refreshing contrast.
• Serve with iced green tea or a light sparkling water infused with lemon for a refreshing beverage option.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave until heated through, adding a splash of water if the sauce thickens too much.

Freezing Instructions

• Freeze the cooked sticky chicken (without rice or vegetables) in a freezer-safe container for up to 3 months.
• Thaw in the refrigerator overnight, then reheat and assemble fresh bowls with rice and vegetables.

Recipe Variations

• Gluten-Free: Use tamari instead of soy sauce.
• Vegan Option: Replace chicken with tofu or tempeh, and swap honey for maple syrup.
• Low-Carb: Serve over cauliflower rice instead of regular rice.
• Add Crunch: Sprinkle chopped peanuts or cashews on top for added texture.

FAQs

Can I use other vegetables?
Absolutely! Bell peppers, snap peas, or zucchini work well in this dish.

How can I make this spicier?
Add extra sriracha or a pinch of red pepper flakes to the sauce.

What type of rice is best?
Jasmine rice offers a fragrant touch, but any rice, including brown or basmati, is suitable.

Sticky Chicken Rice Bowls are a delicious and versatile recipe that will quickly become a household favorite. With its easy preparation and customizable ingredients, this dish offers a perfect balance of flavors and textures. Try it today and bring a delightful meal to your table!

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