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–+ servings
Delicious sticky chicken rice bowls topped with fresh herbs and vegetables

Sticky Chicken Rice Bowls

An easy-to-make dish combining tender chicken with a sweet and savory sauce over fluffy rice, perfect for quick weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 2 cups cooked rice Use leftover rice for quicker prep.
Sauce Ingredients
  • 1/4 cup soy sauce Adjust for a saltier taste; gluten-free option available.
  • 2 tablespoons honey For a vegan option, substitute with maple syrup.
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
Garnishes
  • to taste green onions, chopped For garnish.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. In a bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, minced garlic, and grated ginger until smooth.
  2. Heat vegetable oil in a pan over medium heat. Add the diced chicken and cook until browned on all sides.
Cooking
  1. Pour the prepared sauce over the chicken and let it simmer until cooked through and the sauce thickens, stirring occasionally.
  2. Serve the chicken atop the cooked rice and garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 55gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 1gSugar: 8g

Notes

Consider adding chopped peanuts for a crunch or serve with steamed broccoli. Store leftovers in an airtight container for 3-4 days, reheat with a splash of water or soy sauce. For longer storage, freeze for up to 2 months.

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