Description
A simple and flavorful sticky chicken rice bowl recipe with tender chicken, sticky glaze, and fresh toppings.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (200g) jasmine rice, uncooked
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- 1 tbsp vegetable oil
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 cup shredded cabbage (optional)
- 1/2 cucumber, sliced (optional)
Instructions
- Cook rice according to package instructions. Set aside.
- In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Heat vegetable oil in a pan over medium-high heat. Add chicken and cook until browned, about 5 minutes.
- Pour the sauce over the chicken and stir well. Simmer for 5-7 minutes until the sauce thickens and coats the chicken.
- Divide rice into bowls. Top with sticky chicken, cabbage, cucumber, green onions, and sesame seeds.
- Serve immediately.
Notes
- For extra crispiness, broil the chicken for 2 minutes after glazing.
- Substitute honey with maple syrup for a vegan version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: sticky chicken rice bowl, easy chicken rice bowl, Asian chicken recipe