Sticky Chicken Bowls Recipe: A Sweet and Savory Weeknight Dinner
Looking for a delicious meal that combines tender, glazed chicken with fresh vegetables and fluffy rice? These Sticky Chicken Bowls are the perfect answer to your weeknight dinner dilemma. Featuring succulent chicken pieces coated in a glossy, sweet-savory sauce and served over a bed of rice with crisp vegetables, this dish brings restaurant-quality flavors right to your kitchen. The combination of honey, soy sauce, and garlic creates an irresistible glaze that caramelizes beautifully, while the fresh toppings add crunch and color to every bite.
- Serves: 4 People
- Prep Time: 15min
- Cooking: 20
- Difficulties: easy
Ingredients
For Cooking
- 1.5lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2tablespoon cornstarch
- 2tablespoons vegetable oil
- 1/2teaspoon salt
- 1/4teaspoon black pepper
For Dressing
- 1/3cup honey
- 1/4cup soy sauce (low sodium recommended)
- 3cloves garlic, minced
- 2tablespoons rice vinegar
- 1tablespoon sesame oil
- 1teaspoon fresh ginger, grated
- 1/4teaspoon red pepper flakes (optional)
- 1tablespoon cornstarch
- 2tablespoons water
- 3cups cooked white or brown rice
- 1cup shredded carrots
- 1cup cucumber, sliced
- 1cup edamame, shelled
- 2sliced green onions, sliced
- 1tablespoon sesame seeds
- 1(optional) Fresh cilantro for garnish
Nutritional Information
-
Calories
520 kcal -
Protein
38g -
Carbohydrates
62g -
Dietary Fiber
4g -
Sugars
22g -
Fat
14g -
Saturated Fat
2.5g -
Cholesterol
125mg -
Sodium
680mg -
Vitamin A
45% DV -
Vitamin C
12% DV -
Calcium
6% DV -
Iron
15% DV
Procedure
- Rice Tip: Use day-old rice for better texture, or prepare rice in advance and let it cool completely before assembling bowls.
- Chicken Choice: Chicken thighs remain more tender and juicy, but breasts work well if you prefer leaner meat.
- Meal Prep Friendly: Cook the chicken and sauce up to 3 days in advance. Store separately from vegetables and reheat gently before serving.
- Customization: Feel free to add other vegetables like bell peppers, snap peas, or avocado.
- Sauce Adjustment: For a thicker sauce, add more cornstarch slurry; for thinner, add a splash of water.
Cautions
Food Safety: Ensure chicken reaches an internal temperature of 165°F (74°C) to be safely cooked. Use a meat thermometer for accuracy.
Allergen Alert: This recipe contains soy and sesame. Substitute coconut aminos for soy sauce if needed.
Heat Level: Red pepper flakes add spice; omit or reduce if serving to children or those sensitive to heat.
⚠️ Sodium Content: Using low-sodium soy sauce is recommended to control salt levels, especially if watching sodium intake.
These Sticky Chicken Bowls are a complete meal in one dish, offering the perfect balance of protein, vegetables, and grains with an addictively delicious sauce that will have everyone asking for seconds!
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5 MinutesMark As Complete
Step 1: Season and Coat the Chicken
Cut the chicken into uniform bite-sized pieces, approximately 1-inch cubes. Pat them dry with paper towels to remove excess moisture. In a large bowl, season the chicken pieces with salt and pepper, then toss with 2 tablespoons of cornstarch until evenly coated. This coating helps create a crispy exterior and helps the sauce stick better.
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3 MinutesMark As Complete
Step 2: Prepare the Sauce Mixture
In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes if using. In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
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10 MinutesMark As Complete
Step 3: Pan-Fry Until Golden
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 3-4 minutes until the bottom is golden brown. Flip the pieces and cook for another 3-4 minutes until golden on all sides and cooked through (internal temperature should reach 165°F/74°C).
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5 MinutesMark As Complete
Step 4: Glaze and Thicken
Reduce heat to medium and pour the prepared sauce mixture over the cooked chicken. Stir to coat all pieces evenly. Let the sauce simmer for 2 minutes, then add the cornstarch slurry while stirring continuously. Continue cooking for another 2-3 minutes until the sauce thickens and becomes glossy, coating the chicken beautifully.
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2 MinutesMark As Complete
Step 5: Build Your Bowl
Divide the cooked rice among four bowls. Top each bowl with sticky chicken, shredded carrots, cucumber slices, and edamame. Drizzle any remaining sauce from the pan over the chicken. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
