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
