Description
Sticky Chicken Rice Bowls combine tender chicken coated in a sweet and savory glaze, served over fluffy rice with fresh, crunchy veggies. A quick and customizable 30-minute meal perfect for busy weeknights.
Ingredients
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)
⅓ cup honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
Optional Garnish:
1 tablespoon sesame seeds
Base and Toppings:
3 cups cooked jasmine or brown rice
Optional: sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, avocado slices
Instructions
- Prepare the Chicken:
Toss chicken pieces with cornstarch until evenly coated. - Cook the Chicken:
Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes until browned, then set aside. - Make the Sauce:
In the same skillet, whisk together soy sauce, honey, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil. Simmer until thickened. - Combine Chicken and Sauce:
Return chicken to the skillet and toss to coat. Simmer for 4-5 minutes until sauce clings to the chicken. - Assemble the Bowls:
Divide cooked rice among bowls, top with chicken and desired toppings. - Garnish and Serve:
Sprinkle sesame seeds and serve immediately.
Notes
Swap chicken with tofu, shrimp, or beef strips for variety.
Adjust sweetness or saltiness by tweaking the honey or soy sauce amounts.
For a spicier kick, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 450 kcal per serving
