Description
These Sticky Chicken Rice Bowls are a quick, flavorful, and satisfying meal featuring tender chicken in a sweet and savory sauce, served over fluffy jasmine rice with steamed veggies. Perfect for a weeknight dinner or meal prep!
Ingredients
- 1 lb chicken thighs, diced
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cups cooked jasmine rice
- 1 cup steamed veggies (broccoli, carrots, or snap peas)
- Garnish: sesame seeds, sliced green onions
Instructions
- Marinate the Chicken:
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add diced chicken thighs and marinate for 15–20 minutes. - Cook the Chicken:
Heat a skillet over medium heat. Add the marinated chicken and cook for 6–8 minutes, or until browned and fully cooked. - Make the Sticky Sauce:
Pour the remaining marinade into the skillet with the chicken. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and coats the chicken. - Assemble the Bowls:
Divide cooked jasmine rice into bowls. Top with sticky chicken, steamed veggies, sesame seeds, and sliced green onions. - Serve and Enjoy:
Serve immediately while hot and flavorful!
Notes
- Swap jasmine rice for brown rice or quinoa for a healthier option.
- Adjust sweetness by reducing or increasing honey.
- For extra heat, add a pinch of red chili flakes or a drizzle of sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
