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Sticky chicken bowl with glazed chicken over rice, served with broccoli, cucumber slices, and shredded carrots.

Easy Sticky Chicken Bowl Recipe

These Easy Sticky Chicken Bowls feature tender chicken coated in a sweet, savory, sticky sauce and served over fluffy rice with fresh, crunchy veggies. It’s a quick, satisfying meal that tastes like takeout but feels lighter and healthier for everyday dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Asian inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast,cut into bite-size pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons cornstarch
  • ¼ cup soy sauce
  • 1 tablespoon rice vinega
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon sriracha
  • 2 tablespoons water

Method
 

  1. Cook rice according to package directions and set aside.
  2. Cut chicken into bite-size pieces, season with salt, pepper, and garlic powder, then toss with cornstarch until lightly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly golden.
  4. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and sriracha (if using).
  5. Pour sauce into the skillet with the chicken and stir to coat. Simmer for 2–3 minutes until the sauce thickens and becomes sticky. Add a splash of water if the sauce gets too thick.
  6. Assemble bowls by adding rice to each bowl, topping with sticky chicken, veggies, green onions, and sesame seeds. Serve immediately.

Notes

  • Use chicken thighs for a juicier texture or chicken breast for a leaner option.
  • Swap rice with quinoa, cauliflower rice, or half rice + greens for a lighter bowl.
  • Add extra veggies like cabbage, bell peppers, or edamame for more crunch and nutrition.
  • Store chicken and rice in airtight containers up to 4 days; keep fresh veggies separate for best texture.