Asian Rice Bowl with Sticky Chicken

…pak choi, bean sprouts, crispy fried onions and spring onions

Sticky Chicken Rice Bowl Recipe

In the old times, Moroccan scholars use to travel through Algeria to the Mekka. During these travel, they would write down everything they saw, like traditions and recipes. They would take learning for all the unknown practices and take that back to their country. At some point, it became a sort of mutual exchange, which is why I believe Arab countries have so many similar dishes. During my visit to London I visited Camden Market. This market is the modern day trade of food. Walk through the small alleys of the market and you’ll get presented with dishes from various countries. You feel people getting a peek into another country. It catches their curiosity and opens their minds to new flavors. More importantly, it makes us (people of the world) come closer together.

Inspired by the many cuisines I decided to make my own version of the sticky Asian chicken. I incorporated many different flavors from the Asian continent, like Indonesian sweet soy sauce and Chinese hoy sin sauce.


Asian Rice Bowl with Sticky Chicken Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people
  • 300 gr basmati rice
  • 750 gr chicken drumettes
  • 1 pak choi sliced in pieces
  • 250 gr bean sprouts
  • 1 red onion sliced into half rings
  • 3 stems spring onions sliced
  • 50 gr crispy fried onions
  • 3 tbsp soy sauce
  • 4 tbsp sweet soy sauce (ketjap)
  • 4 tbsp honey
  • 2 tbsp hoy sin sauce
  • 1 tbsp garlic powder
  • 1/2 tbsp paprika powder
  • Black pepper
  • 4 tbsp sunflower oil
  1. Cook the rice according to the package.
  2. Place the chicken in a bowl, add all the spices, sauces and 3 tbsp of honey and massage it into the chicken.
  3. Add 3 tbsp of sunflower oil in a frying pan on medium-high heat. When the oil is hot, place the chicken and cook on high heat until the outside is dark brown but not burned. Turn them frequently. Lower the heat to medium-low and cook for about 15 minutes more.
  4. Place the taugé, bean sprouts and onions in a stir-fry pan with 1 tbsp of oil and cook on medium heat. Add 1 tbsp of honey and a pinch of black pepper and cook for about 10 minutes. Turn off the heat and add the rice to it.
  5. When the chickens are done scoop the rice into a bowl and place the 3 pieces of chickens on top. At last garnish with the fried onions and spring onions.

Easy and yummy! Now go enjoy it…


Asian Chicken Rice Bowl Recipe

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