Sticky Glazed Chicken with Rice

Name: Sticky Glazed Chicken with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb (about 454 g) chicken breast; 2 cups rice (uncooked); 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons olive oil; Salt and pepper to taste; Green onions for garnish

There’s a moment when a pan of sticky glazed chicken hits the table and the room seems to inhale all at once — warm, sweet-savory steam rising, a glossy mahogany sauce clinging to tender chicken, and the comforting pillow of steamed rice waiting beneath. Each bite pairs a caramelized, slightly charred edge with a velvety sauce that pulls at your fork and hums with garlic and ginger. It’s the kind of dish that smells like home and tastes like celebration.

This recipe is perfect for weeknight dinners when you want something fast but feel like you’ve cooked with intention, for small gatherings when you want a crowd-pleaser, and for cozy weekends when the aroma of simmering glaze makes the whole house feel comforting. If you enjoy bold, saucy chicken recipes, you might also like this take on butter chicken with coriander rice and naan, which explores similarly satisfying flavors in a different style.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy — great for beginner cooks but flavorful enough for seasoned home chefs

Nutrition Highlights

Nutrition per serving (estimated — 1 of 4 servings)

Calories: ~670 kcal
Protein: ~44 g
Carbohydrates: ~93 g
Fat: ~12 g
Sodium: ~1,900–2,200 mg (high; see note)
Fiber: ~1–2 g
(Values are estimates based on ingredient quantities and standard nutrition databases such as USDA FoodData Central; sodium guidance referenced from Mayo Clinic recommendations. Actual values depend on brands and precise measurements.)

Notes on the nutrition: much of the calorie and carb content comes from the rice; most of the protein comes from the chicken. Sodium is elevated because of the 1/2 cup of soy sauce; using low-sodium soy sauce can reduce sodium substantially (often by about 40–50%). For precise tracking, weigh your ingredients and consult USDA FoodData Central or your nutrition app.

Why You’ll Love It

There are a few reasons this sticky glazed chicken will quickly become a go-to:

Unforgettable flavor and texture: the glaze balances salty soy with floral honey and bright rice vinegar, while garlic and ginger add warmth. The sauce reduces to a glossy, clingy coating — irresistible with rice.
Fast and reliable: from prep to plate in about half an hour, this dish fits busy lives without sacrificing depth.
Crowd-pleasing comfort: it’s familiar enough for weeknight family dinners yet special enough for friends. The aroma evokes cozy evenings and gatherings.
Easy to tweak: swap sweeteners, swap the rice for cauliflower rice, or add veggies — the base technique stays the same.

Cooking Directions

Ingredients

1 lb (about 454 g) chicken breast
2 cups rice (uncooked)
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons olive oil
Salt and pepper to taste
Green onions for garnish

Optional ingredients and substitutions

Use low-sodium soy sauce to reduce sodium.
Replace honey with maple syrup or agave for a different sweetness profile.
Swap olive oil for sesame oil (1 tbsp) + neutral oil (1 tbsp) to deepen the flavor.
For gluten-free, use tamari instead of soy sauce.
Add vegetables: bell peppers, snap peas, or broccoli make it a one-pan meal.

Method — Step-by-step

Cook the rice according to package instructions. Fluff with a fork and keep covered until ready to serve.
In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the glaze. Taste and adjust: a touch more honey if you like sweeter, a splash more vinegar if you prefer brightness.
Pat the chicken dry and season lightly with salt and pepper (remember soy sauce is salty). Heat the olive oil in a skillet over medium heat. Add the chicken and cook until browned (about 4–5 minutes per side depending on thickness) and cooked through (internal temperature 165°F / 74°C). Remove from the skillet and let rest on a plate.
Pour the glaze into the skillet and bring to a simmer over medium-low heat. Let it reduce and thicken for 2–4 minutes, stirring often so it doesn’t burn; if it thickens too quickly, add a splash of water. Return the chicken to the pan and spoon the glaze over it until each piece is well coated and glossy.
Slice or chop the chicken as desired, serve over the cooked rice, and garnish with chopped green onions.

Practical tips: don’t overcrowd the pan — brown in batches if needed to ensure good caramelization. If your glaze seizes or crystallizes (rare with honey), add a tablespoon of warm water and whisk to loosen it. Use a meat thermometer to check doneness rather than relying only on time.

Ways to Enjoy

Simple plate: spoon chicken and sticky glaze over a mound of plain steamed rice and top with green onions.
Extra richness: stir a pat of butter into the hot rice for a silkier base.
Veg-forward: serve alongside steamed broccoli, roasted carrots, or a quick cucumber salad to add crunch and freshness.
On the go: shred leftovers and tuck into a wrap with slaw for a tasty lunch.
Comfort twist: top with a fried egg for an indulgent brunch-like bowl.

While you’re exploring serving ideas, you may enjoy the flavor balance in this sweet spicy chicken stir fry with rice, which pairs similarly bold sauce flavors with rice.

Storing Leftovers

Room temperature: Cooked chicken and rice should not be left at room temperature longer than 2 hours (or 1 hour if above 90°F / 32°C) for food safety.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave until steaming hot throughout (165°F / 74°C).
Freezer: Freeze portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: rice texture may change after freezing; reheat with a splash of water to revive moisture.

Pro Tips & Tricks

Best chicken cut: boneless, skinless chicken breast is lean and fast-cooking; for more juicy richness, use chicken thighs (they handle high heat and stay moist).
Achieve a glossy glaze: let the sauce reduce on medium-low heat; finish by tossing the chicken in the pan so the heat gently thickens the sauce and coats each piece.
Manage salt: because soy sauce contributes much of the dish’s sodium, start with 1/3 cup and adjust to taste, or use low-sodium soy sauce.
Texture cue: your chicken is done when its juices run clear and an internal thermometer reads 165°F (74°C); if you overcook, slice thinly and smother in extra sauce to restore tenderness.
Flavor layering: bloom the garlic and ginger briefly in oil before searing the chicken to deepen aromatics without burning them.

Creative Twists

Korean-inspired: add 1–2 tablespoons gochujang to the glaze for spicy-sweet depth, and finish with toasted sesame seeds.
Citrus-honey glaze: swap half the rice vinegar for orange juice and add 1 tsp orange zest for bright, fruity notes.
Vegan option: replace chicken with 1 lb firm tofu (pressed and cubed) and use tamari; pan-fry until golden, then proceed with the glaze. Serve over cauliflower rice for a low-carb version.
Crunchy contrast: finish with roasted peanuts or cashews for texture and nutty flavor.
Herb-forward: stir in chopped cilantro and a squeeze of lime just before serving for freshness.

All Your Questions Answered

Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs are more forgiving and stay juicier. Reduce cooking time slightly for boneless thighs.

Q: The sauce is too thin — how do I thicken it?
A: Simmer it longer to reduce, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering glaze until thickened.

Q: How can I cut down sodium?
A: Use low-sodium soy sauce or tamari, or reduce soy sauce by 25–50% and add a splash of water plus a touch more honey or vinegar to balance.

Q: Is this freezer-friendly?
A: Yes — freeze fully cooled chicken and rice in airtight containers for up to 2 months. Reheat gently with a splash of water.

Q: Can I make this ahead for a dinner party?
A: Make the glaze and rice ahead; hold chicken warm briefly or reheat gently before glazing so it keeps a fresh, glossy finish.

Conclusion

This sticky glazed chicken with rice is a quick, soulful recipe that balances sweet, salty, and bright flavors while delivering a comforting texture and satisfying protein. It’s a reliable weeknight winner and scales up easily for guests — plus the glaze technique is a kitchen skill you’ll use again and again. If you’re looking for more inspiration on sticky, glazed chicken dishes, see this excellent collection at The Best Sticky Asian Glazed Chicken Recipe | The Recipe Critic, and for a crispy take on a sticky Asian sauce, check out this recipe for Crispy Sesame Chicken with a Sticky Asian Sauce.

Try it tonight, tag your photos, and let me know how you customized the glaze — I love hearing your twists and serving ideas!