Sticky Chicken Rice Bowls are one of those go-to meals I make when I want something comforting, speedy, and a little bit sticky-sweet. This honey soy chicken over steaming rice is perfect for weeknight dinner, meal prep, or a cozy solo supper — and yes, it’s exactly the kind of easy chicken rice recipe that becomes a household favorite.
Why you’ll love this dish
This recipe is quick (ready in about 20 minutes active time), budget-friendly, and kid-approved thanks to the sweet-savory honey soy glaze. Bite-sized chicken cooks fast and the sauce reduces to a glossy, stick-to-the-rice finish that feels restaurant-level with minimal fuss. It’s also flexible — scale it up for guests or thin the sauce for a lighter finish.
“Made this for a busy weeknight and everyone asked for seconds — simple, sweet, and exactly what we needed.” — happy home cook
The cooking process explained
Start by whisking together a compact sauce of soy, honey, rice vinegar, garlic, and ginger. Sear the bite-sized chicken in sesame oil until golden, then add the sauce to the pan so it thickens and clings to the meat. Serve it spooned over hot rice and finish with sliced green onions and sesame seeds for crunch and color. That’s the whole flow — fast and satisfying.
What you’ll need
2 cups cooked rice, 1 pound chicken breast, cut into bite-sized pieces, 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 cloves garlic, minced, 1 tablespoon ginger, minced, 2 tablespoons sesame oil, Green onions, for garnish, Sesame seeds, for garnish
Substitution tips:
- Soy sauce: use low-sodium soy sauce or tamari for a gluten-free option.
- Honey: maple syrup or brown sugar can stand in for a different sweetness profile.
- Chicken: swap for boneless skinless thighs for more fat and flavor; tofu works for a vegetarian twist.
- Rice: short-grain, jasmine, or brown rice all work — use day-old rice for firmer texture.
Directions to follow
- Whisk soy sauce, honey, rice vinegar, minced garlic, and minced ginger in a bowl until combined.
- Heat sesame oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden and cooked through (about 6–8 minutes).
- Pour the sauce over the chicken, stir to coat, and simmer 2–3 minutes until the sauce thickens and becomes glossy.
- Divide 2 cups cooked rice between bowls and spoon the sticky chicken and sauce over the rice.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Best ways to enjoy it
Serve these bowls with a crisp cucumber salad, steamed broccoli, or quick pickled carrots for brightness and contrast. For a spicy kick, add a drizzle of sriracha or sliced fresh chiles. If you want a heartier plate, pair with fried egg on top or a side of sautéed greens. For a different regional vibe, try pairing it with a Cajun-style side — for inspiration, check out Cajun chicken and rice.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cool completely and freeze in portioned containers for up to 2 months — thaw overnight in the fridge before reheating. Reheat gently in a skillet over low-medium heat with a splash of water or broth to loosen the sauce, or microwave covered in 30-second bursts, stirring between intervals to keep the chicken moist.
Helpful cooking tips
- Pat chicken dry before cooking for a better sear.
- Don’t overcrowd the pan — work in batches if needed so pieces brown instead of steam.
- If the sauce gets too thin, simmer a bit longer; if it gets too thick, whisk in a teaspoon of water at a time.
- Mince garlic and ginger fine so they dissolve into the sauce rather than leaving big pieces.
- For more depth, finish with a teaspoon of toasted sesame oil off heat.
Creative twists
- Add vegetables like snap peas, bell peppers, or shredded carrots in the last 2–3 minutes of cooking for color and texture.
- Make it spicy: stir in gochujang or chili garlic sauce to the sauce mixture.
- Swap honey for maple and soy for tamari for a gluten-free, slightly smokier note.
- Turn it into a bowl bar: serve chicken, rice, and several toppings (avocado, kimchi, pickles) so everyone builds their own.
- Vegetarian version: use firm pan-fried tofu and cook until golden before adding sauce.
FAQ
Q: Can I use frozen chicken?
A: Yes — thaw completely before cutting into bite-sized pieces, then follow the recipe. If still slightly icy, cook a little longer and check for an internal temperature of 165°F (74°C).
Q: Will this sauce burn if I cook it too long?
A: The sauce has honey and can scorch if left on high heat. Reduce heat to low-medium once it’s added and stir frequently until it thickens.
Q: How can I make this less salty?
A: Use low-sodium soy sauce or dilute regular soy with a tablespoon of water and taste before adding more. Balancing with a touch more honey or rice vinegar can also help.
Cajun chicken and rice
Cajun chicken and rice
Sticky Chicken Rice Bowls
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Quick and comforting sticky chicken rice bowls with a sweet soy glaze, perfect for weeknight dinners or meal prep.
Ingredients
- 2 cups cooked rice
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Whisk soy sauce, honey, rice vinegar, minced garlic, and minced ginger in a bowl until combined.
- Heat sesame oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden and cooked through (about 6–8 minutes).
- Pour the sauce over the chicken, stir to coat, and simmer for 2–3 minutes until the sauce thickens and becomes glossy.
- Divide 2 cups cooked rice between bowls and spoon the sticky chicken and sauce over the rice.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
For a gluten-free option, use low-sodium soy sauce or tamari. Substitute honey with maple syrup or brown sugar as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg