Sticky Soy Glazed Chicken Rice Bowls

Prep Time 15 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Chinese

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 4

Best Season: All Seasons

Description

A flavorful and satisfying Sticky Soy Glazed Chicken Rice Bowl featuring tender chicken coated in a rich, glossy soy-based glaze, served over fluffy rice with fresh vegetables. This easy, family-friendly meal is perfect for busy weeknights and meal prep.

Ingredients

For the Chicken

500 g boneless chicken thighs (cut into bite-sized pieces)
1 tbsp soy sauce
1 tbsp cornstarch
0.5 tsp black pepper
1 tbsp oil

For the Sticky Soy Glaze

3 tbsp soy sauce
2 tbsp honey
1 tbsp brown sugar
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp oyster sauce (optional)
1 tsp sesame oil
0.5 cup water
1 tsp cornstarch (mixed with 2 tbsp water as slurry)

For the Rice Base

2 cups cooked white rice (jasmine or basmati preferred)

For the Toppings

1 cup steamed broccoli
1 medium carrot (julienned or sliced)
0.5 cucumber (thinly sliced)
2 tbsp green onions (chopped)
1 tsp sesame seeds

Instructions

Prepare the Chicken

1
In a bowl, combine the chicken pieces with soy sauce, cornstarch, and black pepper. Mix well so each piece is evenly coated. Let it sit for 10–15 minutes to absorb the flavor and tenderize slightly.

Cook the Chicken

2
Heat oil in a large pan over medium heat. Add the marinated chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside.

Make the Sticky Soy Glaze

3
In the same pan, add garlic and ginger. Sauté briefly until fragrant (about 30 seconds). Pour in soy sauce, honey, brown sugar, oyster sauce (if using), sesame oil, and water. Stir well and bring to a gentle simmer.

Thicken the Sauce

4
Add the cornstarch slurry to the simmering sauce. Stir continuously until the sauce thickens into a glossy, sticky consistency. This should take about 1–2 minutes.

Coat the Chicken

5
Return the cooked chicken to the pan. Toss it well in the sauce until every piece is evenly coated. Let it cook for another 2–3 minutes so the glaze sticks perfectly to the chicken.

Prepare the Bowl

6
Divide the cooked rice into serving bowls. Arrange the glazed chicken on top. Add broccoli, carrots, and cucumber neatly around the bowl for a balanced and colorful presentation.

Garnish and Serve

7
Sprinkle chopped green onions and sesame seeds over the top. Serve warm and enjoy immediately.

Note

Use chicken thighs for juicier results, but chicken breast can also work if cooked carefully. Adjust sweetness by increasing or reducing honey and sugar. Add chili flakes or sriracha if you prefer a spicy version. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is perfect for meal prep—just keep vegetables and rice separate for best texture.

Keywords: easy chicken rice bowl, sticky soy chicken, quick dinner, meal prep recipe, Asian-inspired bowl

Read it online: https://petitepanini.com/recipe/sticky-soy-glazed-chicken-rice-bowls/