There are some dinners that just hit the spot every single time, and for my family, this Sticky Chicken Rice Bowl is right at the top of that list. It’s the kind of meal we turn to after a long day at work or school, when we’re all craving something deeply satisfying and full of flavour, but nobody has the energy for a complicated cooking session. This isn’t just another chicken dinner; it’s a bowl of pure joy, with tender pieces of glazed chicken glistening under a sweet and savoury sauce, piled high on fluffy rice with crisp, fresh vegetables.

What I adore about this recipe is its beautiful balance. The sauce has that irresistible pull of salty, sweet, and umami notes that makes you want to lick the bowl clean. The chicken becomes incredibly tender, and the fresh crunch from cucumber and spring onions cuts through the richness, making every mouthful interesting. My kids absolutely devour this every time I make it, often fighting over the last few pieces of sticky chicken left in the pan. It’s one of those recipes that looks and tastes like you’ve put in a huge amount of effort, but it actually comes together in about 30 minutes.

This dish is a true workhorse in my kitchen. It works beautifully for a speedy weeknight meal, a wholesome lunch to pack for work, or even a casual dinner with friends. It’s customisable, straightforward, and uses ingredients we almost always have in the pantry. So, let’s get into the kitchen and make a meal that always gets compliments and will have you coming back for more.

Recipe Overview

This Sticky Chicken Rice Bowl features bite-sized pieces of chicken thigh pan-fried until golden, then tossed in a glossy, flavour-packed sauce made from soy, honey, garlic, and ginger. Served over steamed rice with fresh vegetables, it’s a complete meal in one bowl. When I first tested this, I found that adding the cornflour slurry right at the end gives the sauce the most perfect, clingy consistency without it becoming too thick.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sticky Chicken Rice Bowl

• Genuine Flavour: The sauce is the star here. It’s a wonderfully balanced blend of salty dark soy sauce, sweet honey, a tangy note from rice vinegar, and a warm hum from fresh garlic and ginger. It coats the chicken in a perfect glaze that’s truly addictive.
• Ready in 30 Minutes: From start to finish, this entire meal can be on the table in about half an hour, making it ideal for busy evenings when you’re short on time but still want a proper home-cooked dinner.
• Flexible Recipe: This recipe is a fantastic base for customisation. Don’t have chicken thighs? Use breast, pork, or even firm tofu. You can add any vegetables you like – steamed broccoli, edamame beans, or sliced red peppers are all brilliant additions.
• Great for Weeknight Dinners: Because it’s so quick to prepare and uses common pantry staples, this is a reliable go-to for any night of the week. It’s a step up from a simple stir-fry but just as straightforward. If you enjoy one-bowl meals like this, you might also like my Stuffed Peppers With Rice Recipe Dinner.
• Family Tested: This is a recipe that gets a unanimous thumbs-up in my house. The combination of sweet, sticky chicken and simple rice appeals to everyone, and the fresh toppings let each person build their bowl just the way they like it.

Sticky Chicken Rice Bowl

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients. I really recommend using boneless, skinless chicken thighs as they stay wonderfully juicy, but breast will also work. For the soy sauce, I often use Kikkoman as it has a brilliant, well-rounded flavour. Don’t skip the fresh ginger and garlic – they make all the difference!

• For the Chicken & Marinade:
• 600g boneless, skinless chicken thighs, cut into 2-3cm pieces
• 1 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp vegetable or rapeseed oil
• For the Sticky Sauce:
• 80ml light soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tsp toasted sesame oil
• 2 cloves garlic, finely minced or grated
• 2cm piece of fresh ginger, peeled and finely grated
• 1 tsp cornflour mixed with 2 tsp cold water (cornflour slurry)
• For the Rice Bowl:
• 300g jasmine or basmati rice
• 1 large carrot, julienned or grated
• ½ cucumber, thinly sliced
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds, for garnish
• Fresh coriander leaves, for garnish (optional)

Ashley’s Tip: I always grate my ginger and garlic on a microplane. It creates a fine paste that melts seamlessly into the sauce, giving you all the flavour without any chunky bits. It’s a small step that elevates the final dish.

How to Make Sticky Chicken Rice Bowl

The process for this glazed chicken is wonderfully simple. We’ll cook the chicken until it’s beautifully browned, then create the sauce right in the same pan to pick up all those delicious caramelised bits. It all happens very quickly, so have your ingredients prepped and ready to go.

1. Cook the Rice: First, get your rice cooking according to the packet instructions. While it’s simmering, you can prepare the rest of the components.
2. Prepare the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with 1 tbsp of cornflour and 1 tbsp of light soy sauce until every piece is lightly coated. This technique, similar to the Chinese velveting method, helps create a crust that the sauce will cling to beautifully.
3. Mix the Sauce: In a separate small bowl or jug, whisk together the 80ml of light soy sauce, honey, rice wine vinegar, sesame oil, grated garlic, and grated ginger. Set this aside.
4. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once hot, add the chicken pieces in a single layer (cook in two batches if needed to avoid overcrowding). Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
5. Add the Sauce: Reduce the heat to medium. Pour the prepared sauce mixture into the pan with the chicken. Let it bubble and simmer for 2-3 minutes, stirring constantly as it begins to thicken and coat the chicken. What works best for me is using a spatula to scrape the bottom of the pan, incorporating all the flavourful browned bits.
6. Thicken the Glaze: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another 1-2 minutes, stirring, until the sauce has thickened to a lovely, glossy glaze that coats every piece of chicken.
7. Assemble the Bowls: To serve, divide the cooked rice among four bowls. Top with a generous portion of the sticky chicken. Arrange the sliced cucumber and carrots alongside the chicken. Finally, garnish with a sprinkle of sliced spring onions, toasted sesame seeds, and a few coriander leaves, if you like.

Tips From My Kitchen

• Temperature Control: Once you add the sauce to the pan, lower the heat to medium or medium-low. Honey can burn quite easily, so reducing the heat allows the sauce to thicken into a perfect glaze without catching and turning bitter.
• The Secret Step: Don’t skip tossing the chicken in cornflour before frying. I learned that this small step is the key to both a tender result and ensuring the sauce clings perfectly. It creates a very light, almost imperceptible coating that makes a huge difference.
• Make-Ahead: You can be really efficient with this recipe. The sauce can be mixed and kept in an airtight jar in the fridge for up to 5 days. You can also chop all your vegetables a day in advance to make assembly even faster.
• Storage: Leftovers are fantastic for lunch the next day! Store the chicken, rice, and fresh vegetables in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently in the microwave or in a pan with a splash of water.

Equipment You’ll Need

• Large frying pan or wok
• Sharp knife and cutting board
• Saucepan for cooking rice
• Mixing bowls (one for chicken, one for sauce)
• Whisk and a wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When you add too much chicken to the pan at once, it steams instead of frying. This means you won’t get those lovely golden-brown, caramelised edges. Cook the chicken in two batches if your pan isn’t large enough to hold it in a single layer.
• Wrong temperature: Frying the chicken on a heat that’s too low will make it tough. Using a heat that’s too high when the sauce is added will burn the sugars in the honey. Start on medium-high for searing the chicken, then reduce to medium-low for simmering the sauce.
• Skipping the Garnish: It might seem like a small thing, but the fresh, crunchy vegetables and sesame seeds are essential. They provide a vital textural contrast and freshness that balances the rich, sticky chicken perfectly.

Delicious Variations to Try

One of the best things about a rice bowl is how easily you can adapt it. Here are a few of my favourite ways to change things up:

• Spicy Sticky Chicken: For a bit of a kick, add 1-2 teaspoons of sriracha or a pinch of dried chilli flakes to the sauce mixture before pouring it into the pan.
• Vegetarian/Vegan Option: This recipe works wonderfully with firm tofu or tempeh. Press a block of firm tofu to remove excess water, cube it, and toss it in the cornflour and soy sauce just like the chicken. Pan-fry until golden and crisp before adding the sauce. To make it fully vegan, simply swap the honey for maple syrup.
• Different Protein: Try this glaze with other proteins! It’s fantastic with thinly sliced pork fillet, juicy king prawns (which will cook much faster), or even salmon fillets. If you’re looking for other great dinner ideas, my Grilled Lamb Chops Recipe is another family favourite.

What to Serve With Sticky Chicken Rice Bowl

This is a complete meal on its own, but if you want to add a little something extra, these pairings work beautifully:

• Steamed Greens: A side of steamed tenderstem broccoli or bok choy drizzled with a tiny bit of sesame oil adds another layer of nutrition and a lovely, vibrant colour.
• Quick Pickled Cucumber: For extra tang, thinly slice a cucumber and let it sit in a mixture of rice vinegar, a pinch of sugar, and a pinch of salt for 15 minutes while you cook. It’s a refreshing contrast to the sweet chicken.
• A Crisp Drink: A cold Japanese lager like Asahi or Sapporo cuts through the richness of the sauce perfectly. For a non-alcoholic option, a chilled glass of jasmine iced tea is wonderfully refreshing.

Frequently Asked Questions

Sticky Chicken Rice Bowl

A quick and delicious rice bowl featuring tender chicken coated in a sweet and savory sticky glaze, served with fresh, crisp vegetables.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 720

Ingredients Method Notes

Ingredients

  

For the Chicken & Marinade

• 600 g boneless skinless chicken thighs, cut into 2-3cm pieces
• 1 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp vegetable or rapeseed oil

For the Sticky Sauce

• 80 ml light soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tsp toasted sesame oil
• 2 cloves garlic finely minced or grated
• 2 cm piece of fresh ginger peeled and finely grated
• 1 tsp cornflour mixed with 2 tsp cold water cornflour slurry

For the Rice Bowl

• 300 g jasmine or basmati rice
• 1 large carrot julienned or grated
• ½ cucumber thinly sliced
• 2 spring onions finely sliced
• 1 tbsp toasted sesame seeds for garnish
• Fresh coriander leaves for garnish (optional)

Method

 

1. Cook the Rice: First, get your rice cooking according to the packet instructions. While it’s simmering, you can prepare the rest of the components.
2. Prepare the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with 1 tbsp of cornflour and 1 tbsp of light soy sauce until every piece is lightly coated. This technique, similar to the Chinese velveting method, helps create a crust that the sauce will cling to beautifully.
3. Mix the Sauce: In a separate small bowl or jug, whisk together the 80ml of light soy sauce, honey, rice wine vinegar, sesame oil, grated garlic, and grated ginger. Set this aside.
4. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once hot, add the chicken pieces in a single layer (cook in two batches if needed to avoid overcrowding). Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
5. Add the Sauce: Reduce the heat to medium. Pour the prepared sauce mixture into the pan with the chicken. Let it bubble and simmer for 2-3 minutes, stirring constantly as it begins to thicken and coat the chicken. What works best for me is using a spatula to scrape the bottom of the pan, incorporating all the flavourful browned bits.
6. Thicken the Glaze: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another 1-2 minutes, stirring, until the sauce has thickened to a lovely, glossy glaze that coats every piece of chicken.
7. Assemble the Bowls: To serve, divide the cooked rice among four bowls. Top with a generous portion of the sticky chicken. Arrange the sliced cucumber and carrots alongside the chicken. Finally, garnish with a sprinkle of sliced spring onions, toasted sesame seeds, and a few coriander leaves, if you like.

Notes

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

I really hope you give this Sticky Chicken Rice Bowl a try. This is my go-to recipe when I need something quick but impressive, and it brings so much joy to our dinner table. It’s a wonderfully satisfying meal that feels both wholesome and a little bit indulgent. If you make it, please let me know how it turned out in the comments below – I love hearing from you! Enjoy, Ashley.