Description

A perfect balance of savory, sweet, and umami flavors, these Sticky Chicken Rice Bowls are a quick and satisfying meal for busy weeknights. Tender chicken is coated in a rich, glossy sauce and served over fluffy jasmine rice, soaking up all the delicious flavors. Fresh garnishes like scallions, sesame seeds, and a hint of Thai pepper elevate this dish, making every bite irresistible. Whether you enjoy it as a hearty rice bowl or a light lettuce wrap, this recipe is easy to customize and sure to become a favorite!

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breast (cut into bite-sized cubes)
2 tbsp vegetable oil (for cooking)
1 red bell pepper (diced)
1 cup baby portabella mushrooms (sliced)
½ cup water chestnuts (sliced)
2 cloves garlic (minced)
2 tbsp scallions (sliced, for garnish)
1 tbsp toasted sesame seeds (for garnish)

For the Sticky Sauce:

¼ cup hoisin sauce
2 tbsp soy sauce
1 tbsp teriyaki sauce
1 tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp crushed Thai pepper (optional, for heat)

For Serving:

2 cups cooked jasmine rice (or quinoa, cauliflower rice, or lettuce wraps for a lighter option)

Instructions

1. Prepare the Ingredients

Dice the red bell pepper, slice the mushrooms, and mince the garlic.
Cut the chicken into bite-sized cubes for even cooking.

2. Cook the Chicken & Vegetables

Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
Add the red bell pepper and mushrooms, sauté for 2-3 minutes until slightly softened.
Add the chicken cubes and cook for 5-7 minutes, stirring occasionally until golden brown and fully cooked.

3. Add Water Chestnuts & Sauce

Stir in minced garlic and water chestnuts, cooking for 1 minute.
In a small bowl, mix all sauce ingredients. Pour over the chicken and stir well to coat.
Let it simmer for 2-3 minutes, allowing the sauce to thicken and coat everything evenly.

4. Assemble & Serve

Divide the cooked jasmine rice into bowls.
Spoon the sticky chicken mixture over the rice.
Garnish with scallions and toasted sesame seeds.
Serve immediately and enjoy!

Notes

Make it spicy: Add more Thai pepper or drizzle with sriracha for an extra kick.
Low-carb option: Serve in lettuce wraps instead of rice.
Meal prep friendly: Store leftovers in an airtight container for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: ~420
Sugar: 12g
Sodium: 850g
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg

Keywords: Gluten-Free (use tamari instead of soy sauce)