Sticky Hoisin Chicken Rice Bowls

Caramelized hoisin chicken with fluffy rice and a fragrant ginger-scallion broth. A deeply comforting dinner that’s packed with flavor and comes together in just half an hour.

There’s something ridiculously good about rice soaking up a savory broth while sticky chicken is nestled on top. It lands somewhere between chicken soup and a rice bowl, which is exactly why I like it. You get that warm, spoonable broth, but still plenty of texture from the chicken, rice, and your favorite toppings.

And if you love this kind of bowl, try my Thai Basil Beef Curry Rice Bowls, Creamy Gochujang Chicken Bowls, or Cajun Bang Bang Salmon with Rice next.

Watch the recipe video

Let me guide you through the recipe with this step-by-step VIDEO, or follow along on YouTube.

Cooking tips

Give the chicken time to caramelize – Cook it over medium to medium-high heat rather than blasting it over high heat. Hoisin and sugar can catch quickly, and you want a glossy crust rather than burnt edges.

Keep those browned bits – Once the chicken is out, build the broth in the same skillet. Scrape the bottom with a wooden spoon as you add the liquid. That’s where a lot of the flavor is hiding.

Keep the rice separate – Cook the rice while the chicken is searing, then spoon it into bowls and add the broth just before serving. This keeps the grains fluffy and gives you that proper brothy-rice texture instead of something soft and waterlogged.

Ingredients

I use boneless, skinless chicken thighs because they stay juicy while the hoisin-soy mixture caramelizes. Chicken breast works too, but keep a closer eye on the cooking time.

The glaze gets its balance from hoisin, low-sodium soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar.

Then there’s the broth. Garlic, ginger, scallions, chicken broth, sesame oil, and a little oyster sauce go straight into the same pan. I used chicken broth here, but stock or bone broth works just as well.

For the rice, use jasmine, basmati, long-grain white, or brown rice. Whatever you already have is fair game.

Variations and substitutions

• Swap the chicken thighs for breast fillets, salmon, or tofu. Just adjust the cooking time accordingly.
• For something more soup-like, add another cup of broth.
• You can also add vegetables directly to the broth. Carrots, spinach, peas, bok choy, or sautéed mushrooms would all work nicely with the ginger-hoisin flavors.
• For extra heat, add sriracha, chili crisp, chili oil, or sliced fresh chilies.

Serving tips

I build these in bowls: rice first, then plenty of broth, sliced chicken, scallions, sesame seeds, and maybe cilantro.

Roasted broccoli, sautéed bok choy, Asian-inspired cucumber salad, or a crunchy slaw all work well alongside.

Make ahead

• Marinate the chicken for up to 8 hours before cooking.
• The whole dish can also be prepped 1 day ahead. Keep the rice, cooked chicken, and broth in separate containers, then reheat and assemble just before serving.

Storage

Store leftovers in airtight containers in the fridge for up to 3 days.

Reheat the chicken and broth gently on the stovetop, adding a splash of water or broth if needed. Keep the rice separate until serving so it doesn’t soak up all that good broth.