Sticky Chicken Rice Bowl
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.
Inspired by a traditional bibimbop, this sticky chicken and rice bowl is loaded with flavor. Easy to make and totally customizable you’re going to love this 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.
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 toasted sesame oil
- 1 tablespoon fresh ginger , peel skin off first and mince
- 1 tablespoon minced garlic , peel and mince
- 1/4 teaspoon salt , only if you're using low sodium soy sauce
- 2-3 tablespoons cornstarch
- 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
- 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
- Black pepper corns, left whole
- Shiitake mushrooms
- Seaweed slices
- Lime wedges
- Spicy mayo
Prepare the chicken:
- Add the sesame oil to a large saute pan.
- Add the minced ginger and garlic. Cut the chicken thighs into strips using a sharp knife. Toss the strips in a bowl with the cornstarch.
- Once the ginger and garlic are fragrant, 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.
- Simmer over medium low heat until the chicken is cooked through and the 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. I used half water half chicken broth for a little more flavor.
Prepare the pickled cucumbers and onions:
- Slice the English cucumber and red onion. In an airtight container, add the rice vinegar, warm water, and cane sugar. Stir until the sugar dissolves.
- Add the sliced cucumber and onion into the rice vinegar mixture. Add some 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 plate or bowl. Top the rice with furikake. (optional)
- Next, you’ll 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.