Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). This potent combination will form the signature sticky glaze. Set aside.1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
- Place the bite-sized chicken pieces in the prepared sticky sauce. Toss to coat evenly. For the best flavor, let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. If you're short on time, you can proceed directly to cooking, but the marinade will infuse extra flavor.1 pound boneless, skinless chicken thighs or breasts
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of neutral oil (like vegetable or canola oil) if your skillet isn't non-stick. Once hot, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken sears properly and doesn’t steam.1 tablespoon neutral oil
- Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through. During the last 2-3 minutes of cooking, pour the remaining sticky sauce from the bowl over the chicken. Stir and toss the chicken constantly to allow the sauce to thicken and coat the pieces beautifully, creating that irresistible sticky texture. The sauce should become glossy and slightly syrupy.
- Divide the warm, cooked jasmine rice among serving bowls.2 cups cooked jasmine rice
- Spoon the sticky chicken and any extra glaze from the skillet over the bed of rice in each bowl.
- Sprinkle generously with chopped green onions and toasted sesame seeds. Add any other desired toppings such as sliced cucumber for freshness, shredded carrots for crunch, a perfectly fried egg for a rich yolk, or a drizzle of sriracha for an extra kick. Serve immediately and enjoy the deliciousness!1/4 cup chopped green onions, 1 tablespoon toasted sesame seeds
Notes
These Sticky Chicken Rice Bowls are a truly delightful and accessible meal that brings incredible flavor and comfort to any table. Encourage yourself to create this easy recipe at home and discover how satisfying it is to whip up such a delicious dish. Prepare for rave reviews and a newfound favorite weeknight staple!
To store leftover Sticky Chicken Rice Bowls, allow the cooked chicken and rice to cool completely at room temperature before transferring them to airtight containers. Refrigerate for up to 3-4 days.
For reheating, you have a few options to ensure optimal taste and texture:
- Microwave: Place the desired portion in a microwave-safe dish. Reheat on medium power, stirring halfway through, for 1-2 minutes or until heated through. Be mindful not to overheat, as this can dry out the chicken.
- Stovetop: This method is often preferred for maintaining texture. Heat a skillet over medium heat. Add the leftover chicken and rice to the skillet, breaking up any clumps. Cook, stirring occasionally, until heated through. You can add a tablespoon of water or a splash of soy sauce to help loosen the glaze and prevent sticking.
- Freezing: If you want to prepare these bowls for future meals, allow the cooked chicken and rice to cool completely. Portion them into freezer-safe containers or resealable bags. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and then reheat using the stovetop or microwave method.