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Delectable Sticky Chicken Rice Bowls, a mouthwatering dish showcasing tender chicken, fragrant rice, and vibrant vegetables.

Sticky Chicken Rice Bowls

Discover the secrets to making delicious and perfectly sticky chicken rice bowls, a fusion of savory, sweet, and tangy flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups cooked short-grain rice
  • Sliced green onions, for garnish

Equipment

  • Large bowl
  • Skillet or wok
  • cutting board
  • knife
  • measuring cups and spoons
  • Spoon

Method
 

  1. In a large bowl, combine the chicken, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and caramelized, about 8-10 minutes.
  3. Serve the sticky chicken over the cooked short-grain rice, garnished with sliced green onions.

Notes

For best results, marinate the chicken for at least 30 minutes to allow the flavors to fully infuse the meat. The high heat cooking helps create the perfect sticky, caramelized texture on the chicken. Adjust the amount of red pepper flakes to your desired spice level.