Sticky Chicken Rice Bowl
Inspired by a traditional bibimbop, this sticky chicken recipe is loaded with flavor. Bibimbop is a traditional Korean dish that consists of rice, chili paste, sauteed veggies and some type of cooked or sliced meat. Normally served in a hot stone bowl, the heat from the stone cooks the rice until it is nice and crispy on the bottom. As a finishing touch, it is traditional to top the dish with a fried egg for some extra texture and flavor.
About this recipe
Easy to make and totally customizable you’re going to love this sticky chicken recipe. I tried to include some of the more traditional elements, but also wanted to give it a Healthyish twist.
For example, I added pickled cucumbers and onion for a little extra flavor. Please note, that the pickled cucumbers and onions taste best if they can marinate in the rice vinegar mixture for at least an hour before using. However, they will stay fresh in an airtight container refrigerated for up to five days.
I also included a side of kimchi. If you’re not familiar with kimchi, it is fermented pickled cabbage. It’s normally very spicy which tastes so good with the rice, and sticky chicken. For this recipe, I used chicken thighs. The chicken thighs are so much more flavorful than the chicken breasts. They also get a nice crispy sear on the outside which tastes great with the light brown sauce. Next, I sautéed some shiitake mushrooms for an extra pop of umami. As a finishing touch, I sliced some creamy avocado and fresh chopped cilantro to bring everything together.
What’s great, is that you can add whatever ingredients you like to this bowl. Try drizzle of spicy mayo, or some crushed peanuts for a little more texture. No matter how you dress it up, these sticky chicken and rice bowls are hard to beat. You really feel like you’re having a take-out dinner in the comfort of your home.
This recipe makes 8 light dinner servings. About four ounces of chicken per person. You can also serve this dish with 6-8 ounces of chicken per person with would make four hearty dinner servings. The nutritional information includes the sticky chicken, rice, and pickled vegetables. Please see below for more information.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more Asian inspired recipes? Try my saucy Asian meatballs or my plant based spicy tahini noodles with crispy tofu.
Sticky Chicken Rice Bowl
- 2 lbs. chicken thighs, sliced into strips
- 1.5 tablespoons sesame oil
- 1 tablespoon ginger, peel skin off and mince
- 1 tablespoon garlic, peel and mince, about 2-3 cloves
- ¼ teaspoon salt, only if you're using low sodium soy sauce
- 2 tablespoons cornstarch, dust the chicken thighs
- ¼ cup soy sauce, regular or low sodium will work
- 2 tablespoons brown sugar, dark or light will work
- ½-1 cups chicken broth
- 1 cup white rice, I used Uncle Ben’s. Cook according to the package- makes about 3 cups cooked
- Furikake , optional
Pickled Cucumbers and Onion:
- ½ large red onion, sliced thin
- 1 medium English cucumber, sliced thin
- ½ cup rice vinegar
- ½ cup warm water
- 1 tablespoon cane sugar
- 10 black pepper corns, left whole
- Shiitake mushrooms
- Seaweed slices
- Lime wedges
- Spicy mayo
Prepare the chicken:
- Add sesame oil to a large saute pan.
- Add the minced ginger and garlic. Saute until fragrant and lightly browned. Toss the chicken strips in a bowl with the cornstarch.
- Add the cornstarch dusted chicken strips into the pan. As the chicken begins to sear and brown, deglaze the pan with the soy sauce and ½ cup chicken broth.
- Season with salt and add the brown sugar. Stir well until the sugar dissolves.
- Simmer over medium low heat until the chicken is cooked through and slightly crispy. You can add more chicken broth to thin out the sauce if needed.
Prepare the rice:
- Cook 1 cup of rice according to the package. Makes about 3 cups cooked.
Prepare the pickled cucumbers and onions:
- Slice the English cucumber and red onion. Run the red onion under hot water so it softens a touch. Add the rice vinegar, warm water, and cane sugar to a container. Stir until the sugar dissolves.
- Add the sliced cucumber and softened onion into the rice vinegar mixture. Add the peppercorns and seal the container. Let this mixture rest for about 1 hour before using.
- The longer it rests the better the cucumber and onion will taste.
Prepare the shiitake mushrooms:
- Add 1 tablespoon butter to a skillet.
- Sear the mushrooms in the skillet until they are golden brown. Remove from the heat.
Assemble the dish:
- Add rice to the bottom of a bowl. Top the rice with furikake. (optional)
- Next, add some of the sticky chicken, sautéed shiitake mushrooms, and pickled cucumbers and onions.
- Add a spoonful of kimchi and any other toppings you desire.
- Serve hot.