Description
Deliciously sticky chicken bowls featuring tender chicken bites in a sweet-savory sauce served over rice and veggies.
Ingredients
Scale
- 3 cups cooked white or brown rice (about 1 1/2 cups uncooked)
- 1 small head of steamed broccoli or mixed veggies (optional)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (or neutral oil)
- 1/3 cup soy sauce (use low-sodium if preferred)
- 3 tbsp honey (or maple syrup)
- 2 tbsp brown sugar, packed
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 green onions, thinly sliced
- Toasted sesame seeds (optional)
- Lime wedges (optional)
Instructions
- Prep: Cook rice according to package directions and steam or chop your veggies. Pat chicken pieces dry and season with salt and pepper. Preheat a large skillet over medium-high heat.
- Brown the chicken: Add oil to the hot skillet and spread chicken in one layer. Cook undisturbed for 3–4 minutes until browned, then flip and cook for 2–3 more minutes until nearly cooked through. Remove chicken to a plate.
- Make the sauce: Lower heat to medium. Add minced garlic and ginger to the pan and stir for 30 seconds until fragrant. Pour in soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir to combine and let the sauce warm.
- Thicken the sauce: Stir the cornstarch slurry, then pour it into the pan while stirring. Cook for 1–2 minutes until sauce turns glossy and thick enough to coat a spoon.
- Finish the chicken: Return chicken to the skillet and toss to coat well in the sticky sauce. Cook for 1–2 more minutes to glaze the pieces and ensure the chicken is cooked through.
- Plate: Divide rice into bowls, add steamed veggies, and top with the sticky chicken. Sprinkle green onions and sesame seeds, and add a lime wedge if using.
Notes
Measure sauce ingredients before you start for a smooth cook. Boneless thighs provide more tenderness; breasts work too but watch timing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg