Sticky Chicken Rice Bowls Recipe: Easy Clean Eating Dinner Idea

Steam rises from a glossy bowl piled high with sticky chicken and fluffy rice—can you smell that sweet-savory aroma? Every time I make these sticky chicken rice bowls, my kitchen fills with a scent that instantly makes everyone hungry. I first stumbled on this recipe when I was desperate for a clean eating dinner that didn’t taste like, well, health food. Let’s face it—sometimes you just want comfort, but you also want to keep things light. That’s where sticky chicken rice bowls come in. They’re the perfect combo: tender chicken glazed with a homemade sticky sauce, served over warm rice, and topped with crisp veggies for a fresh finish.

Honestly, I’ve tested so many versions of this clean eating chicken bowl, it’s almost embarrassing. I’ve swapped sauces, played with rice types, and tried every veggie under the sun. Each time, I’ve tweaked something until this sticky chicken rice bowl recipe was pure dinner gold. If you’re like me and want something fast, crowd-pleasing, and totally delicious (without any guilt), this one’s for you. It’s become our go-to for weeknights, meal prep, and even those times when we have friends over and need something both impressive and super simple. Plus, it’s so easy to adapt.

Whether you’re juggling picky eaters or just craving a clean eating dinner idea that doesn’t feel like a compromise, these sticky chicken rice bowls hit every mark. With real ingredients, bold flavors, and a little sticky magic, you’ll be hooked after the first bite. I promise!

Why You’ll Love This Sticky Chicken Rice Bowls Recipe

• Quick & Easy: You can have these sticky chicken rice bowls on the table in under 35 minutes. They’re perfect for those busy nights when you want something homemade but don’t have hours to cook.
• Simple Ingredients: Nothing fancy here—just honest, everyday ingredients you probably have in your pantry or fridge. No need for a special grocery run!
• Perfect for Any Occasion: These bowls are a hit for cozy family dinners, meal prep Sundays, or even when you want to impress a crowd at a casual get-together.
• Crowd-Pleaser: I’ve served this sticky chicken to both kids and adults—every time, the bowls are scraped clean. Even my pickiest eater asks for seconds.
• Unbelievably Delicious: That sticky glaze? It’s the kind that makes you close your eyes for a second after the first bite. The chicken is tender, and the rice soaks up all the flavor—seriously, it’s comfort food done right.

What really sets this sticky chicken rice bowl apart is the homemade sauce. I blend low-sodium soy sauce, honey, and a touch of garlic—then let the chicken simmer until it’s coated in a glossy, sticky glaze. You know how some recipes promise “sticky” but all you get is a watery puddle? Not here. The sauce thickens perfectly, clings to the chicken, and gives you that takeout-style satisfaction at home (without the mystery ingredients).

I’ve tried using cauliflower rice, brown rice, and even quinoa—each time, the flavors hold up and every bowl feels wholesome but never boring. It’s truly one of those recipes you’ll come back to again and again. It’s flexible, forgiving, and (in my house) totally addictive. If you want a clean eating dinner that actually tastes amazing, you’ve found your new favorite.

Ingredients Needed for Sticky Chicken Rice Bowls

This sticky chicken rice bowls recipe is all about real, fresh ingredients coming together for bold flavor. Most items are pantry staples, but you can swap things around depending on what you have or prefer. Here’s what you’ll need:

• For the Chicken:
  • 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts (thighs give extra tenderness, but breasts work if you prefer leaner meat)
  • 2 tbsp cornstarch (helps thicken the sticky sauce—arrowroot powder works for gluten-free)
  • 2 tbsp olive oil or avocado oil (for sautéing)
• For the Sticky Sauce:
  • 1/3 cup (80ml) low-sodium soy sauce (or coconut aminos for soy-free)
  • 1/4 cup (60ml) honey (pure maple syrup can be used for a vegan twist)
  • 2 tbsp rice vinegar (adds tang—apple cider vinegar is a good substitute)
  • 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
  • 1 tbsp fresh ginger, grated (optional, for a little zing)
  • 1/2 tsp crushed red pepper flakes (optional, if you like some heat)
  • 1 tbsp water (helps blend the sauce)
• For the Rice & Veggies:
  • 2 cups (370g) cooked jasmine rice or brown rice (white rice gives extra stickiness, but brown rice is great for clean eating)
  • 1 cup (120g) shredded carrots (fresh or pre-shredded)
  • 1 cup (120g) snap peas or snow peas, sliced
  • 1/2 cup (80g) thinly sliced red bell pepper
  • 1/4 cup (20g) sliced green onions (for garnish)
  • 1 tbsp sesame seeds (optional, for crunch)
  • Fresh cilantro or parsley, chopped (for a pop of green)
• Substitutions & Notes:
  • Swap rice for cauliflower rice or quinoa for lower carbs.
  • Use tamari instead of soy sauce for gluten-free bowls.
  • Add broccoli florets or shredded cabbage for extra veggies.
  • If honey isn’t your thing, date syrup or agave works, too.
  • Chicken thighs hold up best to simmering, but breasts are great for lean protein.

I always reach for organic chicken when I can—you can really taste the difference. For rice, I like Lundberg or Lotus Foods brands for their texture. And if you’re short on time, pre-shredded carrots and microwave rice are total lifesavers. Just don’t skip the veggies; they balance out the sticky chicken and make every bite feel fresh.

Equipment Needed

• Large Nonstick Skillet or Wok: Essential for getting that sticky glaze—if you don’t have one, a regular frying pan will work, just watch for sticking.
• Cutting Board & Chef’s Knife: For slicing chicken and veggies. If yours isn’t super sharp, sharpen it! You’ll thank yourself.
• Measuring Cups & Spoons: For sauce accuracy. I use basic stainless steel ones; nothing fancy needed.
• Mixing Bowl: For tossing chicken with cornstarch.
• Rice Cooker or Saucepan: To cook the rice. If you don’t have either, instant rice works in a pinch (I’ve been there).
• Grater or Microplane: For ginger and garlic—if you don’t have one, just mince finely with a knife.
• Tongs or Spatula: For turning chicken pieces without losing sauce.
• Serving Bowls: Big enough to build your rice bowls with plenty of toppings.

If you’re just getting started, don’t worry about fancy gear. I’ve made these sticky chicken rice bowls in a tiny apartment kitchen with mismatched utensils—what matters is the technique. For maintenance, keep your skillet nonstick by wiping it gently and avoid metal tools. If you’re on a budget, check thrift stores for decent pans (I scored an awesome wok for $5 once!).

How to Make Sticky Chicken Rice Bowls

1. Prep the Chicken: Cut 1 1/2 lbs (680g) boneless chicken thighs or breasts into bite-sized pieces. Toss with 2 tbsp cornstarch in a bowl until evenly coated. This step helps the chicken crisp up and gives the sticky glaze something to cling to. Tip: Don’t skip the cornstarch—even a light dusting makes a big difference!
2. Sear the Chicken: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces in a single layer. Cook for 4-5 minutes, letting them brown on one side before flipping. The chicken should be golden and just cooked through. Warning: Crowding the pan leads to steaming, not browning—so cook in batches if needed.
3. Make the Sticky Sauce: While chicken cooks, whisk together 1/3 cup (80ml) low-sodium soy sauce, 1/4 cup (60ml) honey, 2 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp red pepper flakes, and 1 tbsp water in a small bowl. The sauce should smell sweet and garlicky with a hint of tang.
4. Coat the Chicken: Once chicken is cooked, pour the sticky sauce over it in the skillet. Stir well to coat. Reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally. The sauce will thicken and become glossy. You’re aiming for a syrupy texture that clings to each piece. If sauce is too thin, simmer a few more minutes; too thick, add a splash of water.
5. Prepare the Rice: While chicken simmers, cook 2 cups (370g) jasmine or brown rice according to package instructions. Fluff with a fork. Tip: For extra flavor, add a pinch of salt or a splash of rice vinegar to the cooking water.
6. Prep Veggies: Slice 1 cup (120g) snap peas, 1/2 cup (80g) red bell pepper, and 1 cup (120g) shredded carrots. Chop 1/4 cup (20g) green onions and fresh cilantro for garnish. If you’re short on time, buy pre-cut veggies!
7. Build the Bowls: Divide rice among 4 bowls (about 1/2 cup per serving). Top each with sticky chicken, then scatter veggies on top. Drizzle any extra sauce from the pan over everything.
8. Garnish & Serve: Sprinkle bowls with sesame seeds, green onions, and cilantro. Serve hot. Tip: If you like extra crunch, add some chopped peanuts or cashews.
9. Troubleshooting: If chicken isn’t sticky enough, let the sauce simmer longer. If it’s burning, lower the heat and stir more often. If rice is clumpy, fluff it with a fork and add a splash of water.

My favorite part? The way the sauce caramelizes around the chicken—it should look shiny and smell like a mix of soy, honey, and garlic with just a hint of ginger. Don’t be afraid to taste and adjust as you go. Cooking is supposed to be a little messy and a lot of fun!

Cooking Tips & Techniques

• Cut Evenly: Slice chicken pieces roughly the same size so they cook evenly. I learned the hard way—uneven chunks mean some dry, some underdone.
• Sear, Don’t Steam: Give chicken space in the pan. If you pile it in, you get pale, soggy pieces. I always cook in two batches if needed.
• Thicken the Sauce: Simmer until the glaze sticks to a spoon—don’t rush it. If you’re worried about burning, stir every minute or so. I’ve burned more sticky sauces than I want to admit, so low and slow is key.
• Prep Ahead: You can chop veggies and mix the sauce the night before. Makes dinner time a breeze!
• Don’t Overcook the Chicken: As soon as it’s cooked through (no pink inside), pull it off the heat. Chicken breast dries out fast.
• Rice Matters: Use freshly made rice for best texture, but leftover rice works if you microwave it with a damp paper towel (trust me, it revives even sad, dry rice).
• Sauce Consistency: If sauce is too thick, thin with a splash of water. If too thin, keep simmering. I always taste as I go and adjust the honey or soy sauce if I want sweeter or saltier.

I’ve messed up sticky chicken more than once—too watery, too salty, burned garlic (ugh). The secret is patience, and don’t be afraid to adjust. Multitask by prepping veggies while the chicken browns. You’ll be done before you know it!

Variations & Adaptations

• Low-Carb Version: Swap rice for cauliflower rice. The sticky chicken pairs perfectly with lighter, grain-free bases. I do this when I want something extra healthy (and honestly, you don’t miss the rice much).
• Vegetarian: Substitute firm tofu for chicken. Toss cubes in cornstarch, pan-fry, then coat in sticky sauce. Works great, especially with broccoli and peppers added.
• Spicy Kick: Add extra red pepper flakes or a dash of sriracha to the sauce. My husband loves it fiery, so I usually make his bowl with a heavy hand on the chili.
• Seasonal Veggies: Try asparagus in spring, zucchini in summer, or roasted sweet potato in fall. This recipe is super flexible.
• Gluten-Free: Use tamari or coconut aminos, and swap cornstarch for arrowroot powder.
• Allergen Substitutions: For sesame allergies, skip seeds and use pumpkin seeds for crunch. For nut allergies, avoid peanut toppings.

One of my favorite personal tweaks? Adding pineapple chunks to the veggie mix for a sweet-tangy twist. It’s a little unconventional, but really works with the sticky chicken. Don’t be afraid to experiment!

Serving & Storage Suggestions

Sticky chicken rice bowls taste best served hot, straight from the pan. I like to pile everything into wide, shallow bowls so you get a bit of chicken, rice, and veggie in every bite. Garnish with cilantro, green onion, and sesame seeds for extra color (and crunch). If you want to get fancy for guests, drizzle a little extra sauce over the top and add a lime wedge for brightness.

Pair with a crisp cucumber salad, steamed edamame, or even a simple miso soup for a complete meal. Jasmine green tea or sparkling water with lemon are my go-to beverages for this clean eating dinner.

Leftovers keep well in the fridge for up to 3 days. Store chicken, rice, and veggies separately for best texture. Reheat chicken and rice in the microwave, covered, with a splash of water to keep everything moist. If freezing, keep rice and chicken in separate containers—thaw overnight in the fridge before reheating. I actually think the flavors get even better after a day or two!

Nutritional Information & Benefits

Each serving of sticky chicken rice bowls has about 400-450 calories, 35g protein, 50g carbs, and 9g fat (based on chicken breast and jasmine rice). You get a nice dose of lean protein, complex carbs, and fiber from all those veggies. The honey and soy sauce keep it flavorful, but the recipe stays pretty light on sugar and sodium—especially if you use low-sodium soy.

This clean eating dinner is naturally gluten-free if you use tamari and arrowroot, and it can be made dairy-free easily. Chicken is great for muscle recovery, rice provides steady energy, and fresh veggies add vitamins A and C. Allergens to watch include soy and sesame (easy to swap out!).

I love this recipe because it fits right into my balanced eating plan—lots of protein, tons of veggies, and just enough comfort to make it feel like a treat. Every bowl is a step toward feeling good!

Conclusion

If you’re looking for a clean eating dinner idea that actually tastes amazing, these sticky chicken rice bowls are the answer. They’re quick, simple, and packed with bold flavors—plus, they’re endlessly customizable. Whether you’re feeding a busy family, meal prepping for the week, or just want something satisfying after a long day, this recipe delivers comfort without compromise.

Honestly, sticky chicken rice bowls have become a staple in my kitchen. I love how easy they are to adapt, and how every time you make them they feel just a little different. Try adding your own twist—swap veggies, play with the sauce, and make it your own.

Ready to dig in? Leave a comment below with your favorite variation, or share your clean eating dinner wins with the community! I can’t wait to hear how these sticky chicken rice bowls turn out for you. Happy cooking!

FAQs About Sticky Chicken Rice Bowls

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you want a leaner bowl. Just keep an eye on cooking time to avoid dryness.

How do I make this recipe gluten-free?

Swap soy sauce for tamari or coconut aminos, and use arrowroot powder instead of cornstarch. Easy peasy!

Can I prepare sticky chicken rice bowls ahead of time?

Yes, you can prep everything in advance. Store chicken, rice, and veggies separately, then assemble and heat when ready to eat.

What veggies work best in this recipe?

Carrots, snap peas, and bell peppers are my favorites, but you can use broccoli, cabbage, or even zucchini depending on season and taste.

How do I keep the chicken from getting dry?

Don’t overcook—remove from heat as soon as the chicken is cooked through. Coating in sauce also helps keep everything moist and flavorful.

Sticky Chicken Rice Bowls

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• Author: Sofia Garcia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Tender chicken glazed in a sweet-savory sticky sauce, served over fluffy rice and topped with crisp veggies for a clean eating dinner that feels like comfort food. Quick, customizable, and perfect for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless, skinless chicken thighs or breasts
• 2 tbsp cornstarch (or arrowroot powder for gluten-free)
• 2 tbsp olive oil or avocado oil
• 1/3 cup low-sodium soy sauce (or coconut aminos for soy-free)
• 1/4 cup honey (or pure maple syrup for vegan)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (optional)
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp water
• 2 cups cooked jasmine rice or brown rice
• 1 cup shredded carrots
• 1 cup snap peas or snow peas, sliced
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds (optional)
• Fresh cilantro or parsley, chopped (for garnish)

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Instructions

1. Cut chicken into bite-sized pieces and toss with cornstarch until evenly coated.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, browning one side before flipping. Cook until golden and just cooked through.
3. While chicken cooks, whisk together soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and water in a small bowl.
4. Pour sticky sauce over cooked chicken in the skillet. Stir to coat, reduce heat to medium-low, and simmer for 5-7 minutes until sauce thickens and becomes glossy.
5. Cook rice according to package instructions and fluff with a fork.
6. Slice snap peas, red bell pepper, and shred carrots. Chop green onions and cilantro for garnish.
7. Divide rice among 4 bowls. Top each with sticky chicken and scatter veggies on top. Drizzle extra sauce from the pan over everything.
8. Garnish bowls with sesame seeds, green onions, and cilantro. Serve hot.
9. If chicken isn’t sticky enough, simmer sauce longer. If burning, lower heat and stir more often. Fluff clumpy rice with a fork and add a splash of water if needed.

Notes

For gluten-free, use tamari and arrowroot powder. Swap rice for cauliflower rice or quinoa for lower carbs. Add extra veggies like broccoli or cabbage for more nutrition. Don’t overcook chicken to keep it moist. Sauce consistency can be adjusted by simmering longer or adding water. Prep veggies and sauce ahead for faster assembly. Leftovers keep well for up to 3 days; store components separately for best texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl (about 1/2 cup rice, 1/4 of chicken and veggies)
• Calories: 425
• Sugar: 12
• Sodium: 650
• Fat: 9
• Saturated Fat: 1.5
• Carbohydrates: 50
• Fiber: 4
• Protein: 35

Keywords: sticky chicken, rice bowls, clean eating, easy dinner, meal prep, Asian chicken, healthy recipe, weeknight dinner, gluten-free option