Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s ideal for busy schedules.
- Flavorful: The combination of soy sauce, honey, and hoisin creates a delectable glaze.
- Customizable: Easily adaptable with your favorite vegetables or grains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- Vegetable oil, for cooking
- Soy sauce
- Honey
- Hoisin sauce
- Rice vinegar
- Garlic, minced
- Ginger, minced
- Sesame oil
- Cornstarch mixed with water (for thickening)
- Cooked jasmine rice
- Green onions and sesame seeds, for garnish
Directions
- Prepare the Rice: Rinse jasmine rice under cold water until clear. In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.
- Cook the Chicken: Season chicken pieces with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes until browned and cooked through. Remove from skillet and set aside.
- Make the Sticky Sauce: In the same skillet, combine soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir well and bring to a simmer. Add the cornstarch mixture and stir continuously until the sauce thickens, about 2-3 minutes.
- Combine Chicken and Sauce: Return cooked chicken to the skillet and toss to coat with the sticky sauce. Cook for an additional 2-3 minutes until heated through.
- Assemble the Bowls: Divide cooked rice among bowls. Top with sticky chicken. Garnish with sliced green onions and sesame seeds.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add sriracha or red pepper flakes to the sauce for heat.
- Vegetable Addition: Incorporate steamed broccoli, bell peppers, or snap peas.
- Grain Swap: Substitute jasmine rice with brown rice or quinoa for a healthier option.
Storage/Reheating
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat chicken in a skillet over low heat, adding a splash of water if necessary. Microwave rice or reheat in a covered pot with a bit of water to steam.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, both chicken breasts and thighs work well in this recipe. Thighs tend to be juicier, while breasts are leaner.
2. Is there a substitute for hoisin sauce?
You can substitute hoisin sauce with a mixture of soy sauce and a bit of brown sugar to achieve a similar sweetness and depth.
3. How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari, and ensure all other ingredients are certified gluten-free.
4. Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat before using.
5. What other garnishes can I use?
Fresh cilantro, sliced red chilies, or crushed peanuts make excellent additional garnishes.
6. Can I make this dish vegetarian?
Substitute the chicken with tofu or tempeh and use vegetable broth to make a vegetarian version.
7. How do I prevent the sauce from becoming too thick?
Monitor the sauce closely and remove it from heat once it reaches the desired consistency. Add a splash of water if it becomes too thick.
8. Is it necessary to rinse the rice before cooking?
Rinsing removes excess starch, preventing the rice from becoming overly sticky. It’s recommended for better texture.
9. Can I freeze the leftovers?
Yes, you can freeze the chicken and sauce in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
10. What side dishes pair well with this meal?
Steamed vegetables, miso soup, or a light cucumber salad complement the flavors of Sticky Chicken Rice Bowls.
Conclusion
Sticky Chicken Rice Bowls offer a flavorful and satisfying meal that’s both easy to prepare and versatile. With tender chicken coated in a
Sticky Chicken Rice Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Sticky Chicken Rice Bowls are a perfect combination of tender chicken glazed in a savory-sweet sauce, served over fluffy jasmine rice. Quick to make, customizable, and packed with flavor, this dish is ideal for busy weeknights or meal prep.
Ingredients
- Chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- Vegetable oil (for cooking)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 2 cups cooked jasmine rice
- Green onions (sliced) and sesame seeds (for garnish)
Instructions
- Prepare the Rice:
- Rinse 1 cup of jasmine rice under cold water until clear.
- Combine with 1½ cups water and a pinch of salt in a saucepan.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Fluff with a fork.
- Cook the Chicken:
- Season chicken pieces with salt and pepper.
- Heat 2 tbsp vegetable oil in a skillet over medium-high heat.
- Add chicken and cook for 6–8 minutes until browned and cooked through. Set aside.
- Make the Sticky Sauce:
- In the same skillet, combine soy sauce, honey, hoisin sauce, rice vinegar, garlic, ginger, and sesame oil. Stir well.
- Bring to a simmer and add the cornstarch mixture, stirring until the sauce thickens (2–3 minutes).
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet and toss to coat. Cook for an additional 2–3 minutes.
- Assemble Bowls:
- Divide cooked rice among serving bowls.
- Top with sticky chicken, green onions, and sesame seeds.
Notes
- For a spicy version, add 1 tsp sriracha or red pepper flakes to the sauce.
- Substitute jasmine rice with brown rice or quinoa for a healthier option.
- Store leftovers in the fridge for up to 3 days in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian-Inspired
