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Easy sticky chicken rice bowl with golden grilled chicken pieces, white rice, sweet corn, fresh herbs, and creamy sauce drizzle.

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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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: American Fusion
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Whisk mayonnaise, yogurt, lemon juice, ½ teaspoon garlic powder, and water to make white sauce.
  2. Sear chicken cubes in olive oil over medium-high heat until browned.
  3. Add honey, soy sauce, remaining garlic powder, and ginger to pan; cook until sticky.
  4. Assemble bowls with rice, sticky chicken, and corn.
  5. 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.