Sticky Honey Soy Chicken Rice Bake

Sticky Honey Soy Chicken Rice Bake with tender chicken thighs and seasoned rice with a glossy honey soy glaze. Easy and budget-friendly.

This sticky honey soy chicken rice bake is so easy, and so flavourful.

The rice cooks in the oven with broth and soy sauce, soaking up all the flavor from the chicken as it roasts on top.

By the time it comes out, the rice is tender and savory, and the chicken is ready for that glossy sticky honey soy sauce.

The flavor is bothsweet and salty with a bit of depth from sesame oil and garlic. It feels like comfort food but with a slightly lighter, cleaner profile than heavier casseroles.

I often serve it with green vegetables on the side, which balance the richness nicely.

Try it with Sesame Green Beans or Asian Cabbage Salad!

Jump to:

• Chicken Thighs
• Why You'll Love This Recipe
• Ingredients
• How to make Sticky Chicken Rice Bake
• Serving Suggestions
• Variations
• Storage, Freezing, Make-Ahead Advice
• More Chicken Thigh Recipes
• Recipe Tips
• 📖 Recipe
• Recipe Tips
• 💬 Comments

Chicken Thighs

Chicken thighs are the backbone of this recipe. They stay juicy during oven cooking and release fat and flavor into the rice below.

That natural richness is what makes the rice taste so good without needing a long list of ingredients.

If you have struggled with dry baked chicken in the past, thighs are much more forgiving than breasts! Check out The Best Chicken Thigh Recipes!

Why You'll Love This Recipe

• One dish cooking keeps cleanup manageable and efficient.
• The rice absorbs chicken juices, making it deeply flavorful.
• Sweet and savory glaze adds contrast and balance.
• Uses pantry ingredients you likely already have.
• Flexible enough to adapt with different vegetables or proteins.
• Works well for both weeknight dinners and casual gatherings.

Ingredients

You only need simple pantry ingredients for this recipe!

• Boneless skinless chicken thighs. These provide rich flavor and stay tender during baking. You can substitute chicken breasts, but they may cook faster and need careful timing.
• White rice. Long grain rice works best because it cooks evenly and stays separate. Avoid short grain unless you adjust liquid.
• Chicken broth. Adds depth to the rice. You can use vegetable broth if needed.
• Soy sauce. Brings saltiness and umami to both the rice and glaze. Use low sodium if you prefer more control over salt levels.
• Sesame oil. Adds a subtle nutty aroma that lifts the dish. A little goes a long way.
• Salt and pepper. Essential for seasoning the base properly.
• Honey. Provides sweetness and helps create the sticky glaze. Maple syrup can work as a substitute.
• Garlic. Adds sharpness and depth to the sauce. Fresh is best, but jarred works in a pinch.
• Water. Helps adjust the consistency of the glaze.
• Rice vinegar. Adds a mild acidity to balance the sweetness.
• Cornflour. Thickens the sauce into a glaze. Arrowroot can be used instead.
• Vegetables for serving. Green beans are ideal, but broccoli or bok choy also work well.

See the recipe card for quantities and method.

How to make Sticky Chicken Rice Bake

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Preheat the oven to 400°F / 200°C

In a baking dish, stir together the rice, chicken broth, soy sauce and sesame oil.

Place the chicken thighs on top of the rice. 

Cover the dish tightly with foil and bake for 30 minutes.

Remove the foil and bake for another 15 minutes or until the rice is tender and the chicken is cooked.

Meanwhile, dissolve the cornflour into the water, then add it to a saucepan along with the remaining sauce ingredients. Heat gently, stirring often, for a few minutes until thick.

Pour the honey soy sauce over the chicken and place the pan under the broiler for a few minutes to get the honey soy chicken bubbling and browned.

Scroll down for the full ingredients list and method.

Serving Suggestions

• Serve with steamed green beans for balance.
• Add a side of stir fried vegetables.
• Pair with a simple cucumber salad.
• Serve with roasted broccoli.
• Add a fried egg on top for a richer meal.
• Spoon extra sauce over the rice before serving.
• Serve alongside pickled vegetables.
• Add fresh herbs like coriander for brightness.
• Pair with a light soup starter.
• Serve with chili oil on the side for those who like heat.

Variations

• Add sliced ginger to the sauce for extra warmth.
• Use brown rice, adjusting liquid and cooking time accordingly.
• Swap chicken thighs for drumsticks.
• Replace honey with maple syrup for a different sweetness.
• Use tamari instead of soy sauce for gluten-free option.

Storage, Freezing, Make-Ahead Advice

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or microwave with a splash of water to loosen the rice.
• Freeze portions for up to 2 months.
• If freezing, let the dish cool completely before storing.
• You can prepare the rice mixture and chicken in advance and refrigerate before baking.

More Chicken Thigh Recipes

Recipe Tips

• Use a tight foil cover to trap steam so the rice cooks evenly.
• Check rice doneness before adding the glaze step.
• If rice is slightly undercooked, add a splash of broth and bake longer.
• Let the dish rest for a few minutes before serving.
• Broil carefully at the end to avoid burning the honey glaze.

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