🧑🍳 Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon cornstarch (optional, for thickening)
For the Rice:
2 cups jasmine rice (or any preferred rice)
4 cups water or chicken broth
Pinch of salt
For the Garnish:
1 tablespoon sesame seeds
1/4 cup green onions, chopped
1 cucumber, thinly sliced (optional, for crunch)
1/2 avocado, sliced (optional)
Red pepper flakes (optional, for heat)
🧑🍳 Instructions:
Cook the rice:
Rinse the rice under cold water until the water runs clear.
In a saucepan, combine rice, water (or chicken broth), and a pinch of salt. Bring to a boil, then cover and reduce the heat to low.
Simmer for 15–20 minutes until the rice is tender and water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
Prepare the chicken marinade:
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Cut the chicken into bite-sized pieces and marinate for at least 15–30 minutes (or up to 2 hours in the fridge).
Cook the chicken:
In a large skillet or wok, heat a bit of oil over medium-high heat.
Add the marinated chicken and cook, stirring occasionally, until fully cooked through (about 5–7 minutes). If you want the sauce thicker, mix 1 tablespoon of cornstarch with a little water and stir it into the pan for a few more minutes to thicken.
Assemble the bowls:
Spoon the cooked rice into bowls.
Top with the sticky chicken and drizzle any extra sauce from the pan over the top.
Garnish:
Sprinkle with sesame seeds, green onions, cucumber slices, and avocado if desired. For an extra kick, sprinkle with red pepper flakes!
✨ Tips:
You can add steamed vegetables like broccoli, carrots, or bell peppers for extra crunch and color! 🥦🌶️
Want to make it spicier? Add a dash of sriracha or chili paste to the sauce! 🌶️