Description
Sticky Chicken Rice Bowls with juicy chicken, sticky glaze, and fluffy rice – a quick, comforting meal that will please any crowd.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- ¼ cup soy sauce, low-sodium preferred
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang or sriracha (adjust to taste)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, thinly sliced
- 2 cups jasmine or short-grain rice, rinsed
- 3 cups water
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 avocado, sliced (optional)
- 2 tablespoons toasted sesame seeds
Instructions
- Step 1: Prepare the Rice Rinse 2 cups of jasmine rice under cold water until the water runs clear. Add the rinsed rice and 3 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in 1 tablespoon of sesame oil.
- Step 2: Make the Sticky Sauce While the rice cooks, whisk together soy sauce, honey, rice vinegar, gochujang, minced garlic, and grated ginger in a small bowl until well combined. This aromatic mixture is the foundation of your Sticky Chicken Rice Bowls. Set aside to allow the flavors to meld together.
- Step 3: Cook the Chicken Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if needed). Let them cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer to a plate.
- Step 4: Create the Sticky Glaze Return the skillet to medium heat and pour in your prepared sauce. Bring to a simmer and cook for 1 minute, allowing the garlic and ginger to release their flavors. Whisk in the cornstarch slurry and continue to simmer, stirring constantly, for 2-3 minutes until the sauce thickens and becomes glossy.
- Step 5: Combine Chicken and Sauce Return the cooked chicken to the skillet with the thickened sauce. Toss to coat each piece thoroughly, ensuring the chicken absorbs all those delicious flavors. Simmer for an additional 2 minutes, allowing the chicken to become beautifully glazed and sticky.
- Step 6: Assemble Your Bowls Divide the sesame rice among four bowls. Top each with a generous portion of the sticky chicken and its sauce. Arrange the shredded carrots, cucumber slices, and avocado (if using) around the chicken. Sprinkle with sliced green onions and toasted sesame seeds for a finishing touch that adds both flavor and visual appeal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 16g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg