Sticky Chicken Rice Bowls
Enjoy the comforting and flavorful Sticky Chicken Rice Bowls, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 1.5 pounds Boneless skinless chicken thighs Use breasts if you prefer leaner meat but reduce cook time to avoid drying.
- 4 cups Cooked jasmine or short-grain rice Use brown rice for a nuttier bite.
Sauce Ingredients
- 1/3 cup Soy sauce Swap for tamari for gluten-free.
- 1/4 cup Honey Use maple syrup for a vegan-friendly alternative.
- 2 tablespoons Rice vinegar Lemon juice can stand in if needed.
- 1 teaspoon Sesame oil Omit for a neutral profile.
- 3 cloves Garlic, minced Garlic powder works in a pinch.
- 1 tablespoon Fresh ginger, grated 1/2 teaspoon ground ginger is acceptable.
- 1 tablespoon Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) Arrowroot is a direct swap.
Garnish and Optional Ingredients
- Green onions and sesame seeds Optional but joyful.
- Optional vegetables: shredded carrot, steamed broccoli, or edamame Add color and nutrition.
Instructions
Preparation
- Cook rice according to package instructions so it is hot and ready when the chicken finishes. Fluff with a fork and keep covered.
- In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Taste for balance — add a touch more honey if you want it sweeter or an extra splash of vinegar for brightness.
Cooking
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Season chicken thighs lightly with salt and pepper and sear until golden, about 4 minutes per side.
- Pour the sauce into the pan with the chicken, reduce heat to medium-low, and simmer for 6 to 8 minutes until the chicken is cooked through.
- Stir the cornstarch slurry and pour into the pan. Whisk briskly until the sauce becomes glossy and syrupy, coating the chicken beautifully.
- Transfer chicken to a cutting board and let rest for 3 minutes, then slice into bite-sized pieces. Spoon remaining sauce back over the slices.
Assembly
- Divide rice into bowls, place the sliced sticky chicken on top, drizzle with extra sauce, and finish with chopped green onions and a sprinkle of sesame seeds.
- Add steamed veggies or shredded carrot for color and texture.
Notes
Refrigerator: Store chicken and sauce in an airtight container for up to 4 days. Keep rice separately to avoid sogginess. For freezing, freeze cooked chicken and sauce for up to 3 months; thaw overnight in the fridge before reheating. Gently reheat chicken in a skillet over low heat with a splash of water. Taste your sauce before finishing — adjust sweet, salty, and acidic balance to your preference.