Description
Sticky Chicken Rice Bowls are a delightful and satisfying meal that brings together tender chicken marinated in a sweet and savory sauce, served over fluffy rice, and topped with fresh vegetables. This recipe is perfect for busy weeknights or meal prep, as it can be prepared in just 40 minutes and offers endless customization options to suit everyone’s taste.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon chili paste or sriracha (optional, for heat)
- 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup steamed broccoli florets
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
- Lime wedges
- Additional sriracha or soy sauce
Instructions
- Marinate chicken: In a mixing bowl, combine soy sauce, cornstarch, and vegetable oil. Add chicken pieces and let sit for 10 minutes.
- Cook chicken: Heat a skillet over medium-high heat. Cook the marinated chicken until golden brown, about 5-7 minutes per side.
- Make sauce: In another bowl, whisk together soy sauce, honey/maple syrup, rice vinegar, sesame oil, ginger, garlic, and optional chili paste. Pour over the cooked chicken and simmer until thickened.
- Assemble bowls: Serve cooked rice topped with sticky chicken and your choice of fresh veggies.
- Garnish: Finish with cilantro leaves and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 18g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg