Best Sticky Chicken Rice Bowl

There are nights when the craving for takeout hits hard, but the wallet (and the clock) says otherwise. This Sticky Chicken Rice Bowl is the answer. Max calls it his "candy chicken mountain" because the meat is coated in a glossy, sweet-and-savory glaze that tastes incredibly indulgent. Combined with bright pops of sweet corn and a generous drizzle of cool, creamy garlic sauce, it is a bowl that hits every single taste bud; salty, sweet, crunchy, and creamy, all in under 25 minutes.

A vibrant rice bowl featuring pan-seared chicken in a sticky honey-garlic glaze, paired with sweet corn and a creamy garlic white sauce drizzle.

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Why You Will Love This Sticky Chicken Rice Bowl

This recipe is the ultimate "clean out the fridge" luxury. It takes simple chicken breast and transforms it with a high-heat sear and a sticky honey-soy glaze that clings to every piece. But the real magic and what makes it look exactly like the picture—is the contrast. The dark, charred chicken against the bright yellow corn and that luscious white garlic sauce creates a visual and flavor contrast that makes a simple bowl of rice feel like a restaurant meal.

How To Make Sticky Chicken Rice Bowl

We start by steaming fluffy white rice to act as our canvas. While that cooks, we sear bite-sized chicken pieces in a hot skillet to get a golden crust, then toss them in a quick sauce made of honey, garlic, and soy sauce until it reduces into a sticky lacquer. We finish the dish by assembling the bowls with the hot sticky chicken, sweet corn kernels, and a heavy drizzle of our homemade 3-ingredient creamy garlic sauce that ties everything together.

Sticky Chicken Rice Bowl Ingredients

The Sticky Chicken

• 1 lb boneless skinless chicken breasts or thighs (cut into 1-inch cubes)
• 1 tablespoon olive oil
• ¼ cup honey
• 2 tablespoons soy sauce (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon fresh ginger (grated, or ¼ teaspoon powder)
• Black pepper to taste

The Bowl Base

• 2 cups cooked white jasmine or basmati rice
• 1 cup sweet corn kernels (canned, frozen, or fresh)
• 2 tablespoons fresh cilantro or parsley (chopped)

The Creamy Garlic Drizzle

• ⅓ cup mayonnaise
• 1 tablespoon Greek yogurt or sour cream
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon sugar
• 1-2 tablespoons water (to thin for drizzling)

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Step by Step Method

Make the White Sauce

• In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, garlic powder, and sugar.
• Add water one teaspoon at a time until the sauce is thin enough to drizzle but thick enough to hold its shape. Set aside in the fridge.

Cook the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken cubes in a single layer. Season with black pepper. Cook for 4-5 minutes, flipping occasionally, until browned and cooked through.
• In a small jar, shake together the honey, soy sauce, garlic powder, and ginger.
• Pour the sauce over the chicken. Let it bubble vigorously for 1-2 minutes, tossing the chicken constantly, until the sauce thickens into a dark, sticky glaze that coats the meat.

Prep the Corn

• If using frozen corn, toss it into the pan with the chicken for the last minute to warm through. If using canned, simply drain and rinse.

Assemble

• Divide the fluffy rice into bowls.
• Top with the sticky glazed chicken and a generous scoop of corn.
• Drizzle the white garlic sauce liberally over the top.
• Garnish with fresh cilantro or parsley.

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Max’s Reaction: "The white sauce mixes with the sticky brown sauce on the chicken and makes the rice taste amazing. I like mixing the corn in so every bite has a crunch!"

What Pairs Well With Sticky Chicken Rice Bowl

This bowl is a complete meal, but if you want to add more greens, steamed broccoli or snap peas tossed in sesame oil are excellent additions. A side of spicy cucumber salad or kimchi also adds a nice acid kick to balance the sweet honey glaze.

Sticky Chicken Rice Bowl Variations

Spicy Firecracker Bowl

• Add 1 tablespoon of Sriracha or red pepper flakes to the honey glaze for a kick. Swap the white garlic sauce for a spicy mayo drizzle.

Teriyaki Twist

• Replace the honey-garlic glaze with your favorite teriyaki sauce and top with sesame seeds and green onions instead of cilantro.

Mediterranean Style

• Swap the soy glaze for a lemon-oregano marinade on the chicken. Keep the white sauce (it works as a faux-tzatziki!) and swap the corn for cucumbers and tomatoes.

Healthy Swap

• Use brown rice or cauliflower rice as the base. Swap the mayonnaise in the drizzle for plain Greek yogurt for a high-protein, lower-calorie sauce.

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Equipment

• Large Skillet
• Small Whisk
• Rice Cooker or Pot

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the chicken, rice, and corn in separate containers if possible, or together in an airtight container for up to 4 days. Keep the white sauce in a separate small jar.

Make Ahead Strategy

This is a meal prep superstar. You can cook a large batch of rice and chicken on Sunday. The flavors of the sticky chicken actually deepen after a day in the fridge.

Reheating Instructions

Microwave the rice and chicken until hot. Drizzle the cold white sauce over the hot bowl right before eating to maintain the temperature contrast and prevent the sauce from separating.

Sticky Chicken Rice Bowl Frequently Asked Questions

A Weeknight Winner

This recipe proves that you don't need a deep fryer or a delivery driver to enjoy sticky, crave-worthy chicken. It’s fast, fresh, and family-approved. If you are looking for more flavor-packed rice dishes, try the Cajun Honey Garlic Sausage Rice Recipe for a spicy twist. For a pasta night alternative, the Rotel Pasta Fiesta is a cheesy delight, or serve this bowl alongside Chicken Bacon Ranch Fries for a fun weekend feast.

Share your Sticky Chicken Rice Bowl! Tag us @HannahCooking with #StickyChickenRiceBowl; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Sticky Chicken Rice Bowl recipe and let us know what twists or ingredients you used!

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Sticky Chicken Rice Bowl

A vibrant rice bowl featuring pan-seared chicken in a sticky honey-garlic glaze, paired with sweet corn and a creamy garlic white sauce drizzle.

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Course: Dinner

Cuisine: American Fusion

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 bowl

Calories: 480kcal

Cost: $12

Equipment

• 1 Large skillet (Non-stick preferred)
• 1 Rice cooker (Optional)
• 1 Whisk (Small size)

Ingredients

• ▢ 1 lb chicken breast - Cubed
• ▢ 2 cups cooked white rice - Jasmine or Basmati
• ▢ 1 cup corn kernels - Canned or frozen
• ▢ ¼ cup honey - For glaze
• ▢ 2 tablespoon soy sauce - Low sodium
• ▢ 1 teaspoon garlic powder - Divided use
• ▢ ½ teaspoon ground ginger - For chicken
• ▢ ⅓ cup mayonnaise - For white sauce
• ▢ 1 tablespoon Greek yogurt - For white sauce
• ▢ 1 teaspoon lemon juice - For acidity
• ▢ 2 tablespoon fresh cilantro - Chopped garnish

Instructions 

• Whisk mayonnaise, yogurt, lemon juice, ½ teaspoon garlic powder, and water to make white sauce.
• Sear chicken cubes in olive oil over medium-high heat until browned.
• Add honey, soy sauce, remaining garlic powder, and ginger to pan; cook until sticky.
• Assemble bowls with rice, sticky chicken, and corn.
• Drizzle generously with white garlic sauce and garnish with cilantro.

Notes

Let the sauce bubble vigorously in the pan to create a thick, sticky glaze on the chicken. The white sauce can be made ahead of time.

Nutrition

Serving: 350g | Calories: 480kcal (24%) | Carbohydrates: 55g (18%) | Protein: 28g (56%) | Fat: 16g (25%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 70mg (23%) | Sodium: 680mg (30%) | Potassium: 450mg (13%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Vitamin A: 200IU (4%) | Vitamin C: 5mg (6%) | Calcium: 40mg (4%) | Iron: 2mg (11%)