I crafted Sticky Chicken Rice Bowls that stack caramelized chicken, a glossy sticky sauce, pickled crunch, and a spicy mayo drizzle over a simple rice base, and my Chicken Rice Bowls post explains the small tricks behind the sauce and spicy mayo.

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I get suspicious when something sounds too easy, then turns into my new favorite, and these Sticky Chicken Rice Bowls did exactly that. I love how the jasmine rice soaks up the glossy sticky sauce and the boneless skinless chicken thighs caramelize just right, chewy edges and all.

I toss this on a Custom Menu when I want big flavor with almost no drama, and yep, it fits right into my idea of Chicken Rice Bowls that actually make you happy. There is a spicy mayo drizzle, a bright squeeze of lime, and somehow it all feels way more than the sum of its parts.

Ingredients

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Jasmine rice, fragrant carb base gives quick energy, slightly sticky when cooked
Chicken thighs, rich in protein and fat, very tender and flavorful
Soy sauce, salty umami adds depth and sodium, low sodium version reduces salt
Honey, natural sweetener that creates a sticky glaze and quick carbs
Garlic and ginger, pungent aromatics that brighten and warm the sauce
Sesame oil, a little goes a long way, gives toasty aroma and rich flavor
Sriracha mayo, creamy spicy sauce adds fat and a chili kick
Cucumber and carrot, fresh crunch, fiber, hydration and balancing brightness
Green onions and sesame seeds, bright garnish with oniony crunch and nutty finish

Ingredient Quantities

2 cups jasmine rice

2 1/2 cups water

1 lb boneless skinless chicken thighs

1 tablespoon vegetable oil

2 tablespoons cornstarch

Salt and black pepper

1/3 cup low sodium soy sauce

1/4 cup honey

2 tablespoons packed brown sugar

2 tablespoons rice vinegar

2 cloves garlic minced

1 tablespoon fresh ginger grated

1 tablespoon sesame oil

1/4 teaspoon red pepper flakes optional

1/2 cup mayonnaise

1 to 2 tablespoons sriracha

1 teaspoon lime juice

3 green onions thinly sliced

1 tablespoon toasted sesame seeds

1 small cucumber thinly sliced

1 small carrot shredded or julienned

Fresh cilantro (optional)

Lime wedges (optional)

How to Make this

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1. Rinse 2 cups jasmine rice under cold water until water runs clear, combine with 2 1/2 cups water in a pot, bring to a boil, reduce to low, cover and simmer 15 to 18 minutes then turn off heat and let sit covered 10 minutes while you make everything else.

2. Cut 1 lb boneless skinless chicken thighs into bite sized pieces, season with salt and black pepper, then toss with 2 tablespoons cornstarch until well coated.

3. Mix the spicy mayo: whisk 1/2 cup mayonnaise with 1 to 2 tablespoons sriracha (start with less), 1 teaspoon lime juice and a pinch of salt; chill in the fridge so it firms up a bit.

4. Whisk together the sticky sauce: 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 cloves garlic minced, 1 tablespoon fresh ginger grated, 1 tablespoon sesame oil and 1/4 teaspoon red pepper flakes if you want heat.

5. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add chicken in a single layer (work in batches if needed so you don’t over crowd the pan) and cook until golden and mostly cooked through, about 4 to 5 minutes. Remove chicken to a plate.

6. Pour the sauce into the hot skillet, scrape up any browned bits, bring to a simmer and let it bubble for 1 to 2 minutes to meld. If it seems too thin, stir 1 teaspoon cornstarch with 1 tablespoon water and add a little at a time until it thickens.

7. Return the chicken to the skillet, toss to coat and cook another 2 to 3 minutes until the sauce is glossy and sticky and the chicken is cooked through. Taste and adjust salt or sriracha if needed.

8. While the chicken finishes, toast 1 tablespoon toasted sesame seeds in a small dry pan for 1 minute until fragrant. Slice 3 green onions thin, thinly slice 1 small cucumber and shred or julienne 1 small carrot.

9. Fluff the rice and divide among bowls. Top with the sticky chicken, cucumber, carrot, a drizzle of spicy mayo, sliced green onions, toasted sesame seeds and fresh cilantro if using. Squeeze a lime wedge over everything for brightness.

10. Serve hot and enjoy. Leftovers keep well in the fridge for 3 to 4 days, reheat gently so the sauce doesn’t scorch.

Equipment Needed

Quick list of what you need, nothing fancy:

1. Medium saucepan with a tight fitting lid (for the jasmine rice)
2. Fine mesh sieve or large bowl (to rinse the rice)
3. Measuring cups + spoons
4. Large skillet (nonstick or cast iron for cooking the chicken and sauce)
5. Tongs or a sturdy spatula (for flipping and tossing the chicken)
6. Whisk and a small mixing bowl (for spicy mayo and the cornstarch slurry)
7. Cutting board and a sharp chef knife (for chicken, ginger, garlic and veggies)
8. Small dry skillet (to toast sesame seeds)
9. Plate for resting cooked chicken and a serving spoon or ladle for the bowls

That’s it, simple gear and you’ll be set.

FAQ

Q: How do I get the rice nice and sticky so it clings to the sauce? A: For stickier rice skip a long rinse, use the 2 cups jasmine to 2 1/2 cups water ratio, bring to a boil, then cover and simmer low for about 15 minutes. Let it sit covered off the heat for 10 minutes before fluffing. If you want it even tackier, use slightly less rinsing and press the rice gently when serving so grains stick together.

Q: My chicken never gets that glossy caramelized coating, any hacks? A: Toss bite sized chicken pieces in the cornstarch, shake off excess, then pan sear in hot vegetable oil without crowding the pan. Use medium high heat so edges brown, then pour in the sauce and simmer until it thickens and coats the chicken, about 3 to 5 minutes. Don’t stir constantly, let the sauce reduce so it gets sticky.

Q: Can I make this gluten free or vegan? A: Yes. Swap low sodium soy sauce for tamari or coconut aminos for gluten free. For vegan, use firm tofu, press out extra water, cut into cubes, toss in cornstarch and pan fry until crispy, then finish in the sauce. Same technique works great.

Q: How do I tone down or crank up the heat? A: For milder bowls leave out the red pepper flakes and cut sriracha in the mayo to 1 teaspoon or skip it. To make it hotter add more sriracha, add a splash of chili garlic sauce, or sprinkle extra red pepper flakes when serving. Taste the sauce before adding heat, its easier to add than take away.

Q: How long will leftovers keep and best way to reheat? A: Store chicken and rice in airtight containers in the fridge for up to 3 to 4 days. Reheat in a skillet over medium with a little water or a splash of soy sauce so it doesnt dry out, stirring until warmed through. Microwave works fine, cover loosely and add a teaspoon of water to keep moisture.

Q: Any quick garnish or assembly tips to make bowls look pro? A: Yes. Drizzle the sriracha mayo in a zig zag, sprinkle sliced green onions and toasted sesame seeds, add cucumber and carrot for crunch, and a lime wedge for squeezing. If you want fresh pop, chop some cilantro and scatter a few leaves. Little contrast in texture and acid really lifts the dish.

Sticky Chicken Rice Bowls Recipe Substitutions and Variations

Chicken thighs: swap with boneless skinless chicken breasts (cook faster, pound thin), firm tofu (press, cube and pan fry for a crisp edge), tempeh (slice and marinate then fry), or shrimp (quick cook, reduces sauce time)
Jasmine rice: swap with short grain sushi rice (stickier), brown rice (chewier, needs more water and longer cook), quinoa (nutty flavor, similar cook time), or cauliflower rice (low carb, cook very briefly)
Low sodium soy sauce: swap with tamari (gluten free, same umami), coconut aminos (lower sodium, slightly sweeter), or regular soy sauce diluted with a little water if you only have full salt soy
Honey: swap with maple syrup (similar sweetness, a bit earthier), agave nectar (thinner, neutral sweet), brown sugar dissolved in warm water (adds molasses notes), or hoisin for a richer, more savory glaze (use less)

Pro Tips

1) Let the cornstarch-coated chicken sit a few minutes before cooking so the coating hydrates, then shake off any big clumps. Get the pan properly hot and cook in a single layer, or you’ll steam the pieces instead of getting that golden crust. Trust me, doing it in batches pays off.

2) Taste the sauce as you go and tweak it. If it feels too sweet add a splash of rice vinegar or lime, if it needs heat add sriracha a little at a time, and if it’s too thin use tiny amounts of a cornstarch slurry until it clings. For an extra glossy finish stir in a small cold knob of butter off the heat.

3) Make the spicy mayo ahead and chill it, it firms up and is easier to control when drizzling. If it ends up too runny add a bit more mayo not more hot sauce, and use a squeeze bottle or zip top bag with the corner snipped for neater plating.

4) Keep the crunchy, fresh elements really thin and cold. Thin cucumber and carrot slices give contrast to the sticky chicken, and toasting the sesame seeds right before serving makes a big aroma difference. Reheat leftovers gently so the sauce doesnt scorch and the chicken stays tender.