Description
These Sticky Chicken Rice Bowls offer a perfect blend of sweet and savory flavors with tender chicken thighs coated in a luscious sticky glaze served over fluffy jasmine rice. This quick and easy Asian-inspired dish is ideal for a satisfying weeknight dinner, garnished with fresh green onions and sesame seeds for a delightful crunch.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
For Serving
- 2 cups cooked jasmine or white rice
- Sliced green onions for garnish (optional)
- Sesame seeds for garnish (optional)
- Steamed vegetables such as broccoli, carrots, or snap peas (optional)
Instructions
- Coat the Chicken: In a bowl, toss the bite-sized chicken pieces with cornstarch until they are evenly coated. This step helps to create a crispy exterior and thickens the sauce during cooking.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer, cooking for 5 to 6 minutes and flipping once halfway through until the chicken is golden brown and cooked through.
- Prepare the Sauce: While the chicken is cooking, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil in a small bowl to create the sticky glaze.
- Combine and Simmer: Pour the prepared sauce over the cooked chicken in the skillet. Reduce the heat to medium and cook for an additional 2 to 3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken with a glossy, sticky glaze.
- Serve: Divide the cooked jasmine rice among serving bowls. Top each bowl with the sticky chicken and garnish with sliced green onions and sesame seeds if desired. Add steamed vegetables such as broccoli, carrots, or snap peas on the side for a balanced meal.
Notes
- For extra heat, add a dash of sriracha or red pepper flakes to the sauce before cooking.
- While chicken thighs stay juicier and more flavorful, chicken breasts can be substituted if preferred.
- Ensure not to overcrowd the skillet when cooking chicken to maintain a crispy texture.
- Use low-sodium soy sauce to control sodium levels in the dish.
