Description
These Sticky Chicken Rice Bowls are a delicious Asian-inspired meal featuring tender chicken in a sweet and savory sauce served over fluffy jasmine rice with colorful vegetables. Perfect for a quick and flavorful dinner!
Ingredients
Scale
For the Sticky Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/3 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
- 4 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat, cook the marinated chicken until browned and cooked through.
- Thicken the Sauce: Pour reserved sauce into the skillet, simmer, stir in cornstarch slurry, and cook until thickened.
- Serve: Divide rice among bowls, top with sticky chicken, broccoli, carrots, green onions, and sesame seeds.
Notes
- You can substitute chicken breasts for thighs for a leaner option.
- For meal prep, store chicken and rice separately in airtight containers for up to 4 days.
- Add sriracha or red pepper flakes for extra heat.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 565
- Sugar: 20 g
- Sodium: 1210 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
