Description
These Sticky Chicken Rice Bowls feature tender, bite-sized chicken coated in a rich, glossy sauce with the perfect balance of sweet, savory, and umami flavors. Served over fluffy rice and topped with fresh garnishes, this easy meal is great for weeknight dinners or meal prep.
Ingredients
Scale
- 1 ½ lbs chicken breast (or thighs), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- ⅓ cup soy sauce (low sodium)
- ¼ cup honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha (optional)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 2 cups cooked rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice: Rinse the rice, then simmer with water and a pinch of salt until fluffy.
- Prepare the chicken: Season with salt, pepper, paprika, onion powder, and chili powder.
- Cook the chicken: Heat oil in a skillet, cook the chicken for 6-8 minutes until golden, then set aside.
- Make the sauce: Sauté garlic and ginger, then add soy sauce, honey, hoisin, rice vinegar, sesame oil, and sriracha. Stir in cornstarch slurry to thicken.
- Combine: Return the chicken to the pan, toss in the sauce, and let it simmer for 2 minutes.
- Assemble: Serve over rice and garnish with green onions and sesame seeds.
Notes
- Adjust spice by adding or reducing sriracha.
- Swap chicken for shrimp, tofu, or beef for variety.
- Use brown rice or quinoa for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired