Dinner

Delicious Sticky Chicken Rice Bowls Recipe

BySana Jeannette March 21, 2026March 21, 2026

Introduction

These Delicious Sticky Chicken Rice Bowls are a perfect balance of sweet, savory, and a hint of spice. Tender chicken thighs glazed in a rich honey-soy sauce served over fluffy jasmine rice make for an easy and satisfying meal any night of the week.

The image shows a bowl with three main layers: the bottom layer is white sticky rice spread evenly, topped with bright green steamed broccoli on one side, and golden-brown grilled chicken pieces with a shiny glaze on the other side. The chicken is drizzled with an orange sauce and sprinkled with white sesame seeds and chopped green onions. The broccoli also has some of the orange sauce lightly drizzled over it. The bowl is white and sits on 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 vegetable oil in a skillet over medium-high heat. Season the diced chicken thighs with salt and black pepper. Add the chicken to the skillet and cook for 6-7 minutes until golden brown and cooked through.
Step 2: In a small bowl, combine soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour this mixture into the skillet with the chicken.

Step 3: Stir together cornstarch and water in a separate bowl to create a slurry. Add the slurry to the skillet and 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 a finishing touch.

Tips & Variations

For extra flavor, marinate the chicken in the sauce ingredients for 30 minutes before cooking.

Swap chicken thighs for chicken breasts if you prefer leaner meat, but avoid overcooking to keep it tender.
Add steamed vegetables like broccoli or snap peas to make it a complete meal.
Adjust the amount of sriracha to control the spiciness or omit it entirely for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the sauce has thickened too much.