Description
These Sticky Chicken Rice Bowls are a perfect balance of sweet and savory flavors, featuring tender chicken pieces coated in a sticky soy-honey glaze served over fluffy jasmine or brown rice. Ready in just 30 minutes, they make for a quick and satisfying weeknight meal, enhanced with optional fresh toppings like cucumbers, carrots, green onions, cilantro, and avocado for added crunch and brightness.
Ingredients
Scale
Chicken and Sauce
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- ½ cup soy sauce (low-sodium preferred)
- â…“ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Rice
- 3 cups cooked jasmine or brown rice
Optional Toppings
- Sliced cucumbers
- Shredded carrots
- Sliced green onions
- Chopped cilantro
- Avocado slices
Instructions
- Prepare the Chicken: Pat the bite-sized chicken pieces dry and toss them in cornstarch until evenly coated. This will help create a crispy, flavorful crust when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.
- Make the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil until well combined.
- Combine Chicken and Sauce: Pour the sauce mixture over the cooked chicken in the skillet. Stir well to coat the chicken evenly. Continue cooking for another 2-3 minutes, allowing the sauce to thicken and become sticky.
- Assemble the Bowls: Divide the cooked jasmine or brown rice evenly among four bowls. Top with the sticky chicken, sprinkle with sesame seeds, and add any optional toppings like sliced cucumbers, shredded carrots, green onions, cilantro, or avocado slices as desired.
- Serve: Serve the bowls warm for a comforting and flavorful meal that’s perfect for any day of the week.
Notes
- Using chicken thighs will yield juicier and more flavorful results, but chicken breasts work well for a leaner option.
- For extra crispiness, cook the chicken in batches to avoid overcrowding the pan.
- Feel free to swap jasmine rice for brown rice or cauliflower rice for a low-carb alternative.
- Adjust the sweetness or saltiness of the sauce by varying the amount of honey and soy sauce to your taste.
- This dish can easily be made gluten-free by using tamari or gluten-free soy sauce.
