Dinner

Sticky Chicken Rice Bowls Recipe

ByAndria Russo January 19, 2026January 19, 2026

Introduction

This delicious sticky chicken rice bowl is a perfect blend of savory, sweet, and a hint of spice. It comes together quickly, making it ideal for a satisfying weeknight meal that feels special. Packed with tender chicken and a flavorful glaze, it’s sure to become a family favorite.

A white bowl filled with a bed of soft white rice, topped with two layers of grilled salmon pieces coated in a shiny, slightly charred glaze. On one side, bright green broccoli florets add vibrant color, sprinkled with sesame seeds and finely chopped green onions. The salmon is drizzled with a creamy orange sauce and a darker sauce, creating a rich texture contrast. The overall look is fresh and colorful against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs
1 tbsp vegetable oil
salt and black pepper to taste
1/3 cup low-sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp sriracha (optional)
1 tbsp cornstarch
2 tbsp water
2 cups cooked jasmine rice
2 green onions, sliced
1 tbsp toasted sesame seeds

Instructions

Step 1: Heat the vegetable oil in a skillet over medium-high heat. Season the diced chicken thighs with salt and black pepper, then cook for 6–7 minutes until golden brown and cooked through.
Step 2: In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour this mixture into the skillet with the chicken.
Step 3: Stir the cornstarch into the water until dissolved, then add this to the skillet. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Step 4: Serve the sticky chicken over cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.

Tips & Variations

For extra veggies, add steamed broccoli or snap peas to the skillet in the last few minutes of cooking.
Use chicken breasts if preferred, but adjust cooking time accordingly to avoid drying out.
Swap honey for maple syrup for a slightly different sweetness and flavor profile.
If you like heat, increase the sriracha or add a pinch of red pepper flakes to the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until warmed through. If the sauce thickens too much after storing, stir in a splash of water before reheating to loosen it up.

How to Serve

The image shows a white bowl filled with white rice at the bottom as the base layer. On top of the rice, there are chunks of grilled salmon glazed with a shiny orange sauce, giving a slightly charred texture. Bright green broccoli florets sit beside the salmon, adding fresh color and texture. The dish is sprinkled with white sesame seeds and finely chopped green herbs, scattered evenly on top. A light orange creamy sauce is drizzled over the salmon and broccoli, adding a smooth, rich look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, brown rice works well and adds a nuttier flavor and more fiber. Just make sure to cook it fully before serving, as it takes longer to prepare than jasmine rice.