Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 15 minutes Total Time: 25 minutes
Yield: 4 servings Category: LUNCH Cuisine: Asian Diet: Gluten-free (if using gluten-free soy sauce)

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 lb chicken thighs, diced
  • 1 tablespoon sesame oil
  • 2 cups cooked rice
  • 1/4 cup green onions, chopped
  • Sesame seeds, to taste
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Instructions

  1. Dice the chicken into even bite-sized pieces for even cooking.
  2. Mince garlic and ginger. Measure out soy sauce, honey, and rice vinegar.
  3. Heat a skillet over medium-high heat and add sesame oil.
  4. Add the chicken and sear until edges are light golden. Avoid overcrowding the pan.
  5. Push the chicken to the side, add garlic and ginger, sauté until fragrant.
  6. Pour in the soy sauce, honey, and rice vinegar, stirring to combine.
  7. Let the sauce bubble and thicken, adjusting consistency as needed.
  8. Once chicken is coated and cooked through, taste and adjust sweetness or tang.
  9. Turn off heat and let the sauce cling to the chicken for a minute.
  10. Spoon warm rice into bowls, top with sticky chicken, green onions, and sesame seeds. Serve immediately.

Notes

  1. This dish is flexible—add veggies or adjust sweetness to your taste.