Sticky Chicken Bowls (Printable Version)

Tender glazed chicken over fluffy rice with crisp fresh vegetables and a sweet-savory sauce.

# Ingredient List:

→ For the Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil

→ For the Sticky Sauce

06 - 1/3 cup soy sauce
07 - 1/3 cup honey
08 - 2 tbsp rice vinegar
09 - 2 tbsp brown sugar
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp sriracha or chili garlic sauce
13 - 1 tsp sesame oil

→ For Serving

14 - 3 cups cooked white or brown rice
15 - 1 cup shredded carrots
16 - 1 cup sliced cucumber
17 - 2 green onions, thinly sliced
18 - 1 tbsp sesame seeds
19 - 1/4 cup fresh cilantro leaves

# How to Make:

01 - In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, turning to brown all sides, until cooked through. Remove chicken and set aside.
03 - In the same skillet, combine soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, sriracha (if using), and sesame oil. Bring to a simmer over medium heat, stirring frequently.
04 - Return the chicken to the skillet and toss to coat in the sauce. Simmer for 3-4 minutes until the sauce thickens and glazes the chicken.
05 - Divide cooked rice among four bowls. Top each with sticky chicken, carrots, cucumber, green onions, sesame seeds, and cilantro.
06 - Serve immediately.

# Expert Tips:

01 -
  • The sauce achieves this perfect candy-like glaze that coats every single piece of chicken
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The balance of sweet honey, salty soy, and spicy sriracha is absolutely addictive
02 -
  • The sauce will look thin at first but thickens rapidly in the last minute of cooking, so do not walk away
  • If your glaze gets too thick, add a splash of water rather than more honey to loosen it up
  • Room temperature chicken sears more evenly than cold straight from the fridge
03 -
  • Pat the chicken completely dry before coating with cornstarch for the crispest exterior
  • Use a cast iron skillet if you have one for the most even heat distribution

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