Sticky Chicken Rice Bowls
A comforting dish with rich flavors and delightful textures, featuring tender chicken, fragrant rice, and a savory sauce.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces Use chicken thighs for more flavor and tenderness.
- ¼ cup soy sauce
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- Salt & pepper, to taste
For the Bowl
- 2 cups cooked jasmine rice Can use leftover rice.
- 1 cup broccoli florets (steamed) Steam for 3-5 minutes.
- 1 medium carrot, julienned
- 2 pcs green onions, sliced (for garnish)
- Optional: sesame seeds (for garnish)
Instructions
Cooking the Chicken
- In a large skillet, heat sesame oil over medium-high heat.
- Add the chicken pieces. Season them lightly with salt and pepper.
- Sear the chicken for about 5-7 minutes, turning occasionally until golden brown and cooked through.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade.
- Once the chicken is cooked, pour the marinade over it and stir well.
- Cook for an additional 2-3 minutes, until the sauce thickens slightly and clings to the chicken.
Preparing the Rice and Vegetables
- Prepare your rice according to package instructions, or use leftover rice if available. Fluff it before serving.
- Steam the broccoli florets and julienned carrot until tender but still bright in color, about 3-5 minutes.
Assembling the Bowl
- Divide the jasmine rice among serving bowls.
- Top each with the sticky chicken mixture, steamed broccoli, and carrots.
- Garnish with sliced green onions and a sprinkle of sesame seeds if desired.
Notes
Leftover rice bowls taste even better the next day, as the flavors have a chance to deepen.