Hey, come sit, this bowl is calling

I made these sticky chicken rice bowls on a rainy Tuesday when the Wi Fi kept wobbling and I was half listening to a playlist that somehow shuffled to a song I loved in college. Anyway, the kitchen smelled like sweet soy and garlic, which is exactly what you want. When friends ask for my Delicious Sticky Chicken Rice Bowls Recipe, I laugh because half the time I wing it, but the bones are the same. Sticky glaze, tender chicken, fluffy rice, a bit of crunch. My kid once licked the bowl which was equal parts flattering and alarming. And yes, I did sneak a bite with the spoon right form the pan. No regrets.

If you like nerding out about technique, I learned a smart rice tip years ago poking around Serious Eats. Also, I am fond of Kikkoman for soy. But honestly, any decent soy sauce does the job.

Why you will love this, at least I think you will

I make this when I need dinner in a hurry, but I still want that glossy, stick to your chopsticks vibe.
My family goes a bit mad for it because the sauce is sweet salty and slightly tangy. The kind of sauce that makes rice vanish.
It is forgiving. Burnt the edges a touch I have, and it still turned out grand.
When I am low on energy, I prep the sauce in the morning. Then at night, it is basically toss, simmer, spoon. Job done, mostly.
Tiny frustration I overcame the sauce used to be too thin, but actually, I find it works better if I let it bubble on medium and just leave it alone for three minutes.

What you need, with my real life swaps

500 g boneless skinless chicken thighs, cut bite size. Chicken breast works, but I think thighs stay juicier.
1 cup jasmine rice, rinsed until the water runs mostly clear. I love Jasmine rice wiki for a quick read if you are curious.
2 tablespoons soy sauce. My grandmother always insisted on a particular brand, but honestly any good soy sauce is fine.
2 tablespoons oyster sauce. If you do not have it, add another spoon of soy and a smidge of brown sugar.
2 tablespoons brown sugar or honey. I sometimes use maple when I am out of brown sugar and it is lovely.
1 tablespoon rice vinegar or apple cider vinegar if that is what is in the cupboard.
2 cloves garlic, minced. A big squeeze of garlic paste works in a pinch, no judgement.
1 teaspoon grated fresh ginger. Powder is fine, use half a teaspoon.
1 teaspoon cornstarch mixed with 2 tablespoons water for the slurry.
1 tablespoon neutral oil.
A handful of scallions, sliced. Sesame seeds for a sprinkle. Cucumber ribbons or steamed broccoli for freshness.
Optional heat a pinch of chili flakes or a dash of sriracha if you fancy a kick.

How to cook it without losing your mind

Cook the rice. Rinse the rice until the water is less cloudy. Add 1 cup rice to 1 and a quarter cups water. Bring to a gentle boil, lid on, then low heat for 12 minutes. Rest it for 10 more, lid still on. Do not peek. This is the bit where I tidy exactly two things and then get distracted. If you have a rice cooker, use it, I sometimes think a rice cooker is essential. On second thought, a saucepan does the trick.
Make the sauce base. In a small bowl, mix soy, oyster sauce, brown sugar, vinegar, garlic, ginger. Stir the cornstarch slurry in another cup and keep it nearby so you do not forget it like I did last week.
Cook the chicken. Heat oil in a wide skillet on medium high. Add chicken, spread it out. Let it sit for a minute so it gets some color. Then stir. Season with a small pinch of salt, not much because the sauce is salty already. This is where I usually sneak a taste, for quality control of course.
Sauce it. Pour in the sauce base, bring to a bubble. Reduce heat to medium. Add the slurry, stir, and let it thicken for 2 to 4 minutes. Do not worry if it looks a bit weird at first it always does before it turns shiny and smooth.
Finish. Toss in a handful of scallions. If the sauce is too thick, splash a tablespoon of water. If too thin, simmer one more minute. Taste. More vinegar for brightness or a pinch more sugar if you like it sweeter.
Build bowls. Fluff rice with a fork. Spoon rice into bowls, pile on sticky chicken, sprinkle sesame seeds, add cucumber ribbons or quick steamed broccoli. A cheeky squeeze of sriracha if you like.

Notes from my messy apron

If your pan is very crowded the chicken will steam. Use a bigger skillet or cook in two rounds. I know, a bit of a faff, but worth it.
Sauce too salty I once added a splash of water and a squeeze of honey, then simmered for a minute. Sorted.
I think this tastes better the next day, but I also said that about cold pizza, so take it with a pinch of salt.
Light soy vs dark soy Either is fine. If you use dark, use a touch less so it does not go too intense.

Variations I tried so you do not have to

Orange twist a tablespoon of orange marmalade in the sauce. Bright and sticky, quite fun.
Garlic butter finish swirl a small knob of butter at the end. Silky. Not traditional, but y all, it is good.
Veggie version use tofu cubes patted dry and pan seared until golden, then sauce the same way. Crisp tofu loves that glaze.
One that did not work great pineapple chunks in the pan made everything watery. Maybe fresh pineapple would be better, the canned one fought me.

Gear I actually use

Rice cooker, because I like perfect rice while I fuss with the chicken. Although, a small pot with a tight lid is totally fine.
Nonstick skillet or well seasoned pan. Stainless is fine if you keep the heat sensible and do not skimp on the oil.
Small whisk for the slurry. If you do not have one, a fork is your best mate.

If you are in the market for gear, I drool over the rice cookers at Zojirushi, but my old budget one is still humming along.

Delicious Sticky Chicken Rice Bowls Recipe

Storing leftovers

Cool everything, then pop the chicken and rice into separate airtight containers. Fridge for up to 3 days. Reheat gently with a spoon of water so the sauce loosens. You can freeze the chicken for a month, thaw in the fridge. The rice freezes too but it gets a little sleepy. Honestly, in my house it never lasts more than a day.

How I like to serve it

We do a build your own bowl at the table with little dishes of scallions, sesame seeds, chopped peanuts, and whatever greens are around. If it is Friday, I add a fried egg on top and call it a win. My partner swirls in a teaspoon of chili crisp. I add extra cucumber because I like the cool crunch next to the sticky chicken.

Pro tips learned the hard way

I once tried rushing the simmer and regretted it because the sauce stayed thin. Let it bubble gently until it looks glossy.
I salted the chicken like I was seasoning steak and it turned too salty after the sauce. Go light at the start.
I forgot to rinse the rice one time and it clumped. Two quick rinses and it behaves.
Cut the chicken evenly, more or less. The smaller bits go dry if they are tiny, so keep them chunky.

FAQ real questions I get

Can I make this with chicken breast Yes. Cook it just until it is no longer pink, then sauce. If it feels dry, add a splash of water and a tiny knob of butter at the end. Works a charm.

Is there a gluten free option Use tamari or a certified gluten free soy. Check your oyster sauce label too. Plenty of good options now.

What if I do not have cornstarch Use potato starch or tapioca starch. In a pinch, simmer the sauce longer and it will reduce, it just takes a bit more patience.

Can I cook the rice in a pressure cooker Absolutely. One cup rice to one cup water, high pressure for 3 minutes, natural release for 10. Fluff and done.

How do I make it spicier Add chili flakes with the garlic, or a spoon of chili paste with the sauce. Or both if you are feeling bold.

Can I double this for meal prep Go for it. Use a larger pan so you do not crowd the chicken. Sauce may need an extra minute to thicken. Portion over rice and add veggies later so they stay fresh.

If you made it this far, you probably love a sticky bowl as much as I do. This is my kind of comfort dinner, and it is the one I pull out when friends pop round with short notice. Enjoy, and send a pic if you make it, I love seeing your bowls.