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Sticky BBQ Chicken Bowl with Rice

Close-up of a white bowl filled with white rice topped generously with glistening, dark Sticky BBQ Chicken Bowl with Rice, garnished with sesame seeds and green onions.
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Prepare a satisfying bowl featuring tender chicken coated in a thick, sweet, and savory barbecue glaze served over fluffy rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup cooked white rice (for serving)
  • 1 tablespoon vegetable oil
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • Optional toppings: sliced green onions, sesame seeds

Instructions

  1. Combine the ketchup, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and black pepper in a small saucepan. Whisk to combine.
  2. Bring the sauce mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 5 minutes until slightly reduced.
  3. In a separate small bowl, whisk together the water and cornstarch to create a slurry. Pour the slurry into the simmering sauce and whisk constantly until the sauce thickens significantly, about 1 minute. Remove from heat and set aside. This is your sticky BBQ sauce.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes.
  5. Reduce the heat to low. Pour about two-thirds of the prepared sticky BBQ sauce over the cooked chicken in the skillet. Toss the chicken gently until every piece is fully coated and glossy. Cook for 1 minute to allow the sauce to adhere.
  6. Divide the cooked rice among serving bowls. Top the rice with the sauced sticky BBQ chicken.
  7. Drizzle the remaining reserved sauce over the chicken and rice, if desired. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • You can substitute chicken breasts for thighs, but monitor cooking time to prevent drying.
  • For extra flavor, marinate the chicken pieces in half of the prepared sauce for 30 minutes before cooking.
  • If you prefer a spicier glaze, add 1/4 teaspoon of red pepper flakes to the sauce mixture.

Nutrition

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