Description

Sweet & Sticky Chicken Rice Bowls are a perfect combination of tender, flavorful chicken thighs cooked to golden perfection and coated in a rich, sweet, and savory sauce. Served over fluffy white or brown rice and garnished with fresh green onions, shredded carrots, sesame seeds, and cilantro, this quick and easy 25-minute meal offers a delicious balance of textures and flavors ideal for weeknight dinners.

Ingredients

Scale

Chicken and Cooking

1 lb Boneless, Skinless Chicken Thighs (or breasts, if preferred)
2 tbsp Olive Oil (for cooking)
Salt and Pepper (to taste)

Sweet & Sticky Sauce

1/4 cup Soy Sauce (low-sodium recommended)
2 tbsp Honey
2 tbsp Brown Sugar
1 tbsp Rice Vinegar
2 cloves Garlic (minced)
1 tsp Fresh Ginger (grated)
1 tsp Sesame Oil
1 tbsp Cornstarch (optional, for thickening)
1 tbsp Water (to dissolve the cornstarch)

Serving and Garnishes

2 cups Cooked White or Brown Rice (for serving)
1/2 cup Sliced Green Onions (for garnish)
1/2 cup Shredded Carrots (for garnish)
1/4 cup Sesame Seeds (for garnish, optional)
1/4 cup Chopped Cilantro (for garnish, optional)

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Instructions

Cook the Chicken: Season the chicken thighs evenly with salt and pepper. Heat olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 5-6 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
Make the Sweet & Sticky Sauce: In the same pan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water until fully dissolved. Stir this slurry into the simmering sauce and cook for an additional 1-2 minutes until the sauce reaches your desired thickness.
Coat the Chicken: Return the cooked chicken to the pan with the sauce. Toss the chicken gently but thoroughly to coat each piece evenly with the sweet and sticky sauce.
Assemble the Rice Bowls: Divide the cooked rice equally between four bowls. Top each bowl with the coated chicken, spooning any remaining sauce over the top to enhance flavor.
Garnish: Sprinkle sliced green onions, shredded carrots, sesame seeds, and chopped cilantro over each bowl as desired to add freshness, crunch, and vibrant color.
Serve: Serve the sweet and sticky chicken rice bowls immediately while warm for the best taste experience.

Notes

Chicken breasts can be used as a leaner alternative to chicken thighs if preferred.
Use low-sodium soy sauce to control salt content in the dish.
The cornstarch slurry is optional but recommended for a thicker, more glaze-like sauce consistency.
Brown or white rice can be used based on personal preference or dietary needs.
Garnishes like sesame seeds and cilantro are optional but add texture and flavor depth.