Description
Sticky Chicken Rice Bowls feature tender, marinated chicken thighs cooked in a flavorful sticky sauce served atop fluffy long-grain white rice. This easy-to-make, comforting dish is garnished with fresh scallions, cilantro, shredded carrots, cucumber, and toasted sesame seeds, making it a perfect balanced meal with a harmonious blend of savory, sweet, and spicy flavors.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes (optional)
Rice
- 2 cups long-grain white rice
- 3 cups water
Garnishes
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/4 cup toasted sesame seeds
- Sriracha or other hot sauce (optional, for serving)
Instructions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic, and red pepper flakes if using, until fully combined and smooth.
- Marinate the chicken: Add the chicken thigh pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow flavors to develop, up to 2 hours for best results.
- Rinse the rice: Rinse the long-grain white rice under cold running water until the water runs clear to remove excess starch, which prevents stickiness.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 15-20 minutes until the water is absorbed.
- Let the rice rest: Remove the saucepan from heat but keep it covered. Let the rice sit undisturbed for 5 minutes, then fluff gently with a fork to separate the grains.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken in batches if needed to avoid overcrowding, and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to a sticky glaze.
- Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the sticky chicken pieces.
- Add garnishes: Sprinkle each bowl with chopped scallions, cilantro, shredded carrots, chopped cucumber, and toasted sesame seeds for freshness and crunch.
- Serve: Serve immediately while warm, with optional sriracha or hot sauce on the side for added heat as preferred.
Notes
- Marinating the chicken longer (up to 2 hours) enhances flavor and tenderness.
- Use skinless chicken thighs for the best texture and moisture retention.
- Rinsing the rice is crucial to avoid clumpy or overly sticky rice.
- Cooking the chicken in batches prevents steaming and ensures even browning and sauce caramelization.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of red pepper flakes and sriracha according to desired heat level.
