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Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls

The ultimate weeknight dinner solution, promises a delightful balance of sweet, savory, and satisfying flavors that will have your taste buds singing. This easy-to-follow recipe delivers a restaurant-quality meal right in your own kitchen, making it a perfect go-to for busy families and solo cooks alike.
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Prep Time 20 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • 2 tablespoons vegetable oil
  • 4 cups cooked jasmine rice
  • 1/2 cup green onions thinly sliced
  • 1/4 cup toasted sesame seeds
  • 1/4 cup shredded carrots
  • cucumber sliced
  • sriracha or chili garlic sauce a drizzle
  • 1 teaspoon cornstarch for thickening sauce
  • 1 tablespoon water for thickening sauce

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Small Bowl

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Add the cubed chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
    1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 4 cloves garlic, 1 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes, 1.5 lbs boneless, skinless chicken thighs
  2. While the chicken is marinating, prepare your jasmine rice according to package instructions. Aim to have it ready just as the chicken is finishing its cooking.
    4 cups cooked jasmine rice
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. You may need to cook the chicken in batches.
    2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs
  4. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned on all sides and cooked through. As the chicken cooks, the marinade will begin to thicken and caramelize, creating that coveted sticky glaze.
  5. If the sauce seems too thin after the chicken is cooked, you can thicken it further. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water. Pour this mixture into the skillet with the chicken and stir constantly over medium heat until the sauce thickens to your desired consistency.
    1 teaspoon cornstarch, 1 tablespoon water
  6. Divide the hot cooked jasmine rice among serving bowls. Spoon the sticky chicken generously over the rice.
    4 cups cooked jasmine rice, 1.5 lbs boneless, skinless chicken thighs
  7. Garnish your Sticky Chicken Rice Bowls with your favorite toppings! Sprinkle with sliced green onions, toasted sesame seeds, shredded carrots, and thinly sliced cucumber for added texture and freshness. A drizzle of sriracha or chili garlic sauce can provide an extra kick.
    1/2 cup green onions, 1/4 cup toasted sesame seeds, 1/4 cup shredded carrots, cucumber, sriracha or chili garlic sauce

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet.