Sticky Chicken Rice Bowls
Quick and easy weeknight meal featuring tender chicken in a sweet-salty sauce served over warm rice.
Ingredients
For the chicken and sauce
- 500 g chicken breast, diced into bite-size pieces Thighs are a juicier substitute.
- 1/4 cup soy sauce Use low-sodium if preferred; tamari for gluten-free.
- 2 tablespoons honey Maple syrup or brown sugar can substitute.
- 1 tablespoon rice vinegar Apple cider vinegar works in a pinch.
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated Jarred ginger is OK if fresh isn’t available.
- 2 green onions, chopped green onions, chopped Reserve some for garnish.
For serving
- 2 cups cooked rice White, jasmine, or short-grain work best; for nuttier texture use brown rice but add extra cooking time.
- Sesame seeds for garnish
Instructions
Preparation
- Whisk the sauce: In a small bowl combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until smooth.
- Heat the skillet: Warm a large skillet over medium heat. Add a small drizzle of oil if skillet isn’t nonstick.
Cooking
- Add diced chicken to the hot pan in an even layer. Cook, stirring occasionally, until the pieces are browned and reach an internal temperature of 165°F (about 6–8 minutes depending on size).
- Pour the prepared sauce over the chicken. Bring to a simmer and let it bubble gently until it reduces and coats the chicken in a glossy glaze, about 2–4 minutes.
- Spoon the sticky chicken over 2 cups of cooked rice. Sprinkle chopped green onions and sesame seeds on top and serve immediately.
Notes
For a thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon water and add it in the last minute of simmering.