There is something deeply satisfying about a meal that comes together in one pan, fills the kitchen with an incredible aroma, and has everyone at the table asking for the recipe. This Sticky Chicken Rice Bowl is precisely that kind of dish. It’s a harmonious balance of savoury, sweet, and sticky, all piled high on a bed of fluffy rice with vibrant, crisp vegetables. I’ve been making this for over 7 years, and it never disappoints; it’s the recipe I turn to when I need a guaranteed winner for dinner.

What makes this glazed chicken so special is the sauce. It’s not just a simple sweet glaze; it’s a deeply flavourful concoction of dark soy, honey, garlic, and ginger that bubbles away in the pan until it perfectly coats every single piece of tender chicken. The result is a glistening, caramelised chicken that’s utterly irresistible. Paired with tenderstem broccoli that still has a bit of bite and scattered with sesame seeds and fresh spring onions, it becomes a complete and truly satisfying meal.

This is a brilliant chicken dinner for those busy weeknights when you’re short on time but refuse to compromise on flavour. It’s also sophisticated enough to serve when you have friends over for a casual meal. It’s the kind of food that makes you feel good, both in the making and the eating. We’re going to walk through it step-by-step, and I’ll share all the little tips I’ve picked up over the years to make it perfect every time.

Recipe Overview

This Sticky Chicken Rice Bowl recipe centres on pan-fried chicken pieces coated in a rich, glossy, and savoury-sweet glaze. Served over rice with crisp vegetables, it’s a balanced and flavourful meal. The sauce achieves its signature stickiness from a combination of honey and a cornflour slurry, which thickens it to the perfect consistency without becoming cloying. I found that letting the sauce reduce for just a minute longer than you think it needs is the key to that perfect, clingy texture.

• 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: This isn’t just a sugary sauce. It has a wonderful depth from the dark soy sauce, a gentle warmth from freshly grated ginger and garlic, and a nutty finish from toasted sesame oil. The flavours are distinct yet perfectly balanced.
• Ready in 30 Minutes: From start to finish, this satisfying chicken dinner comes together in about 30 minutes, which works beautifully for those evenings when you get home late but still want a proper home-cooked meal.
• Flexible Recipe: The recipe is very adaptable. You can swap the tenderstem broccoli for bell peppers, mangetout, or bok choy. No chicken breast? Chicken thighs work brilliantly, too, and stay incredibly juicy.
• Great for Casual Dinners: It’s a straightforward dish to prepare, but the final result looks and tastes impressive. It’s ideal when you want to feed family or friends without spending hours in the kitchen. It’s a regular in our house, alongside our Easy Ground Beef Tacos Recipe for a fun, hands-on meal.
• Family Tested: I make this at least once a week – it’s become a family favourite. My youngest, who can be a bit picky, always cleans his plate when this is on the menu, especially the sauce-soaked rice at the bottom of the bowl.

Sticky Chicken Rice Bowl

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

We’re using a handful of straightforward ingredients to build maximum flavour. For the soy sauce, I always recommend using a good quality dark soy sauce like Kikkoman for its rich colour and balanced saltiness. It really does make a difference to the final depth of the glaze.

• For the Sticky Chicken:
• 600g skinless, boneless chicken breasts, cut into 2-3cm cubes
• 1 tbsp vegetable oil
• 2 cloves garlic, finely grated
• 2 cm piece of fresh ginger, peeled and finely grated
• For the Sauce:
• 80ml dark soy sauce
• 60ml honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water (cornflour slurry)
• For the Bowl:
• 300g jasmine rice, cooked according to package instructions
• 200g tenderstem broccoli, ends trimmed
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• Optional: Sliced red chilli for garnish

Marcus’s Tip: Don’t be tempted to use garlic or ginger powder here. Grating the fresh aromatics on a microplane grater releases their essential oils and creates a much more vibrant and aromatic sauce that pre-ground spices just can’t replicate.

How to Make Sticky Chicken Rice Bowl

The process for this glazed chicken is straightforward. We cook the chicken first to get a lovely golden colour, then create the sauce right in the same pan to pick up all those delicious caramelised bits. It’s all about building layers of flavour.

1. Prepare the Sauce: In a small bowl or jug, whisk together the dark soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside for later. In a separate small bowl, mix the cornflour and cold water together until smooth to create your slurry.
2. Cook the Rice and Broccoli: Get your jasmine rice cooking according to the package directions. While the rice is cooking, steam or boil the tenderstem broccoli for 3-4 minutes until it’s tender but still has a slight crunch. Drain it and set it aside. I often use a technique similar to the one on BBC Good Food for perfect fluffy rice.
3. Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the cubed chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.
4. Add Aromatics: Turn the heat down to medium, then add the grated garlic and ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let them burn, as this will make the final dish bitter.
5. Create the Glaze: Pour the soy sauce mixture into the pan, stirring to coat the chicken and scrape up any tasty browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Thicken the Sauce: Give the cornflour slurry a quick re-stir, then pour it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes. What works best for me is watching the sauce closely; as soon as it visibly thickens and coats the back of a spoon, it’s ready. It will transform into a beautiful, glossy glaze that clings to the chicken.
7. Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top with the sticky chicken, arranging the pieces over the rice. Add the steamed tenderstem broccoli to each bowl.
8. Garnish and Serve: Garnish your sticky chicken rice bowls with a generous sprinkle of sliced spring onions and toasted sesame seeds. For those who like a bit of heat, add a few slices of fresh red chilli. Serve immediately while it’s hot and delicious.

Tips From My Kitchen

• Temperature Control: Keep your pan at a steady medium-high heat when searing the chicken. If it’s too low, the chicken will steam instead of browning. When you add the sauce, a medium heat is ideal to prevent the honey from scorching before the glaze has a chance to thicken.
• The Secret Step: I learned that adding the garlic and ginger *after* the chicken is browned is crucial. Adding them too early means they’re likely to burn while the chicken cooks, which gives the dish a harsh flavour. A quick 30-second sauté at the end is all they need to release their fragrance.
• Make-Ahead: You can prepare components in advance to make dinner time even faster. The sauce can be whisked together and stored in a jar in the fridge for up to 3 days. You can also chop your chicken and vegetables ahead of time.
• Storage: Leftovers are fantastic for lunch the next day. Store the chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a pan with a splash of water to loosen the sauce.

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken into the pan at once is a common mistake. This lowers the pan’s temperature and causes the chicken to steam in its own juices. To get that lovely golden sear, cook the chicken in two batches if your pan isn’t large enough to hold it in a single layer.
• Wrong temperature for the sauce: If your heat is too high when you add the sauce, the honey will burn almost instantly, resulting in a bitter, unpleasant taste. Keep the heat at a medium, controlled simmer to allow the sauce to thicken perfectly without scorching.
• Skipping the slurry: Forgetting or incorrectly making the cornflour slurry will leave you with a thin, watery sauce. Ensure the cornflour is fully dissolved in *cold* water before adding it to the hot liquid to prevent lumps.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. This dish is a brilliant canvas for different flavours and ingredients. If you enjoy one-pan meals like this, you might also like our Creamy Chicken And Rice Recipe.

• Spicy Version: For a bit of a kick, add 1-2 teaspoons of sriracha, gochujang, or a pinch of dried red chilli flakes to the sauce mixture before pouring it into the pan.
• Vegetarian/Vegan Option: This glaze is fantastic on plant-based proteins. Swap the chicken for a block of firm tofu (pressed and cubed) or tempeh. Pan-fry until golden and crisp before adding the sauce. To make it vegan, simply use maple syrup instead of honey.
• Different Protein: Don’t limit yourself to chicken. The sticky sauce works wonderfully with pork tenderloin, prawns, or even salmon fillets. Adjust the cooking time accordingly for the protein you choose.

What to Serve With Sticky Chicken Rice Bowl

While this is a complete meal in a bowl, a few simple additions can elevate it further.

• Quick-Pickled Cucumber: Thinly sliced cucumber ribbons marinated in a little rice vinegar, sugar, and salt provide a sharp, refreshing crunch that cuts through the richness of the glaze.
• Steamed Edamame: A small bowl of steamed and lightly salted edamame beans on the side adds extra protein and a lovely bite.
• Drink Pairing: A cold, crisp lager or a glass of off-dry Riesling works beautifully here. The slight sweetness of the wine complements the honey in the sauce, while its acidity cleanses the palate.

Frequently Asked Questions

Sticky Chicken Rice Bowl

A quick and flavorful weeknight meal featuring tender chicken in a sweet and savory soy-honey glaze, served over fluffy rice with crisp tenderstem broccoli.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 630

Ingredients Method Notes

Ingredients

  

For the Sticky Chicken

• 600 g skinless boneless chicken breasts, cut into 2-3cm cubes
• 1 tbsp vegetable oil
• 2 cloves garlic finely grated
• 2 cm piece of fresh ginger peeled and finely grated

For the Sauce

• 80 ml dark soy sauce
• 60 ml honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water cornflour slurry

For the Bowl

• 300 g jasmine rice cooked according to package instructions
• 200 g tenderstem broccoli ends trimmed
• 2 spring onions finely sliced
• 1 tbsp toasted sesame seeds
• Optional: Sliced red chilli for garnish

Method

 

1. Prepare the Sauce: In a small bowl or jug, whisk together the dark soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside for later. In a separate small bowl, mix the cornflour and cold water together until smooth to create your slurry.
2. Cook the Rice and Broccoli: Get your jasmine rice cooking according to the package directions. While the rice is cooking, steam or boil the tenderstem broccoli for 3-4 minutes until it's tender but still has a slight crunch. Drain it and set it aside. I often use a technique similar to the one on BBC Good Food for perfect fluffy rice.
3. Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the cubed chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.
4. Add Aromatics: Turn the heat down to medium, then add the grated garlic and ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let them burn, as this will make the final dish bitter.
5. Create the Glaze: Pour the soy sauce mixture into the pan, stirring to coat the chicken and scrape up any tasty browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Thicken the Sauce: Give the cornflour slurry a quick re-stir, then pour it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes. What works best for me is watching the sauce closely; as soon as it visibly thickens and coats the back of a spoon, it’s ready. It will transform into a beautiful, glossy glaze that clings to the chicken.
7. Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top with the sticky chicken, arranging the pieces over the rice. Add the steamed tenderstem broccoli to each bowl.
8. Garnish and Serve: Garnish your sticky chicken rice bowls with a generous sprinkle of sliced spring onions and toasted sesame seeds. For those who like a bit of heat, add a few slices of fresh red chilli. Serve immediately while it's hot and delicious.

Notes

For extra heat, garnish with sliced red chilli. The sauce will thicken quickly, so watch it closely once the cornflour slurry is added.

This Sticky Chicken Rice Bowl is a recipe that has truly earned its place in my kitchen repertoire. It’s dependable, full of flavour, and always gets compliments. It’s the kind of meal that makes a normal Tuesday evening feel a little more special. I hope your family enjoys it as much as mine does, and if you’re looking for a dessert to follow, these Stuffed Cookies are a real treat. I’d love to hear how you get on, so please feel free to leave a comment below!