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Close-up of glossy sticky chicken over fluffy rice with sesame seeds, green onions, and vegetables.
Jake_Miller

Sticky Chicken Rice Bowl

This sticky chicken rice bowl is a sweet-savory meal prep favorite made with tender chicken, fluffy rice, crisp vegetables, and a glossy soy-honey sauce. It is budget-friendly, easy to customize, and perfect for quick weeknight dinners or packed lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Asian-Inspired
Calories: 596
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breast or chicken thighs cut into bite-sized pieces
  • 1 tbsp neutral cooking oil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch optional, for coating the chicken
Rice
  • 4 cups cooked white rice or brown rice microwave rice or leftover rice also works
Sticky Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp rice vinegar apple cider vinegar may be used as a substitute
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated, or use 1/2 teaspoon ground ginger
  • 1 tsp sesame oil
  • 1 tbsp cornstarch for thickening the sauce
  • 2 tbsp cold water for the cornstarch slurry
  • 1 tsp sriracha optional, for heat
Vegetables
  • 3 cups broccoli florets fresh or frozen; thaw and pat dry if frozen
  • 1 cup carrots thinly sliced or shredded
  • 1 cup snap peas trimmed
  • 1 cup shredded cabbage optional
Toppings
  • 2 tbsp sesame seeds toasted or plain
  • 0.25 cup green onions sliced
  • 0.25 tsp red pepper flakes optional
Optional Drizzle
  • 0.25 cup mayonnaise for sriracha mayo drizzle
  • 1 tbsp sriracha mix with mayonnaise to taste
  • 0.25 cup plain Greek yogurt alternative drizzle option, thinned with soy sauce and rice vinegar

Equipment

  • Large skillet
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Rice cooker or saucepan
  • Instant-read thermometer
  • Meal prep containers

Method
 

  1. Start the rice first using a rice cooker, stovetop, or microwave pouch. If using leftover rice, reheat it covered with a splash of water until steaming and fluffy. Fluff with a fork.
  2. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and optional sriracha.
  3. In a separate small cup, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to make a slurry. Set aside near the stove.
  4. Season the chicken pieces with salt and black pepper. For better sauce adhesion, toss the chicken with the optional 2 tablespoons cornstarch until lightly coated.
  5. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer without crowding the pan. Cook without moving until the bottom is golden, then flip and continue cooking until the chicken reaches 165°F.
  6. If cooking the vegetables in the same skillet, transfer the cooked chicken to a plate. Add the broccoli, carrots, snap peas, and cabbage to the skillet and cook until just tender. Slightly undercook the vegetables if preparing for meal prep.
  7. Return the chicken to the skillet with the vegetables. Reduce the heat to medium and pour the sticky sauce mixture over everything. Stir to coat.
  8. Stir in the cornstarch slurry. Cook for 1 to 2 minutes, stirring gently, until the sauce becomes glossy and thick enough to coat the chicken. Remove from the heat promptly so the honey sauce does not burn.
  9. Divide the cooked rice among 4 bowls or meal prep containers. Top with sticky chicken, vegetables, and any remaining sauce from the pan.
  10. Finish with sesame seeds, sliced green onions, red pepper flakes, and optional sriracha mayo or Greek yogurt drizzle right before serving.
  11. For meal prep, store the rice, chicken, and cooked vegetables together in airtight containers. Keep sesame seeds, green onions, and any drizzle separate until ready to eat.

Notes

Use low-sodium soy sauce because the sauce reduces and becomes more concentrated as it cooks. Regular soy sauce can make the bowl too salty.
For the glossiest sauce, mix cornstarch with cold water before adding it to the pan. Do not add dry cornstarch directly to hot sauce, or it may clump.
If using frozen broccoli, thaw it fully and pat it dry before cooking so the extra moisture does not thin the sauce.
For a less spicy bowl, skip the sriracha and red pepper flakes. For extra heat, add more sriracha to the sauce or sprinkle red pepper flakes over the finished bowl.
Store cooked chicken, rice, and vegetables in airtight containers in the refrigerator for 3 to 4 days. Reheat until steaming hot and reaching 165°F before eating. Add toppings and drizzle after reheating.