Dinner

Sticky Chicken Rice Bowls Recipe

ByZoe Lane January 18, 2026January 18, 2026

Introduction

Sticky chicken rice bowls are a flavorful and comforting meal perfect for any night of the week. Tender chicken thighs glazed in a sweet and savory sauce served over fluffy jasmine rice make this dish a quick and satisfying choice for busy cooks.

A white bowl filled with a bed of soft white rice, topped with two layers of grilled salmon pieces coated in a shiny, slightly charred glaze. On one side, bright green broccoli florets add vibrant color, sprinkled with sesame seeds and finely chopped green onions. The salmon is drizzled with a creamy orange sauce and a darker sauce, creating a rich texture contrast. The overall look is fresh and colorful against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs
1 tbsp vegetable oil
Salt and black pepper to taste
1/3 cup low-sodium soy sauce
1/4 cup honey
3 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp sriracha (optional)
1 tbsp cornstarch
2 tbsp water
2 cups cooked jasmine rice
2 green onions, sliced
1 tbsp toasted sesame seeds

Instructions

Step 1: Heat vegetable oil in a skillet over medium-high heat. Season the diced chicken with salt and black pepper. Cook the chicken for 6-7 minutes until it is golden brown and cooked through.
Step 2: In a small bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour this sauce into the skillet with the chicken.
Step 3: Stir the cornstarch into the water to create a slurry, then add it to the skillet. Cook for 2-3 minutes, stirring, until the sauce thickens and becomes glossy.
Step 4: Serve the sticky chicken over cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds for extra flavor and texture.

Tips & Variations

For a milder sauce, reduce or omit the sriracha. You can also add steamed vegetables like broccoli or snap peas to make it a complete meal.
Using chicken thighs keeps the meat juicy and flavorful, but chicken breasts can be used if preferred—just be careful not to overcook.
Toast your sesame seeds gently in a dry pan before adding for a nuttier flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows a white bowl filled with white rice at the bottom as the base layer. On top of the rice, there are chunks of grilled salmon glazed with a shiny orange sauce, giving a slightly charred texture. Bright green broccoli florets sit beside the salmon, adding fresh color and texture. The dish is sprinkled with white sesame seeds and finely chopped green herbs, scattered evenly on top. A light orange creamy sauce is drizzled over the salmon and broccoli, adding a smooth, rich look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can substitute jasmine rice with basmati, brown rice, or even cauliflower rice for a lower-carb option. Just adjust cooking times accordingly.

What can I do if I don’t have cornstarch?

You can use arrowroot powder or tapioca starch as a 1:1 substitution to thicken the sauce. Alternatively, simmer the sauce a little longer to reduce and thicken naturally.