Description
These Sticky Chicken Rice Bowls are a delicious and satisfying Asian-inspired meal that’s perfect for a quick and easy dinner. Tender chicken pieces coated in a sweet and savory sticky sauce, served over fluffy jasmine rice with steamed veggies, these bowls are bursting with flavor and texture.
Ingredients
Scale
For the Sticky Chicken:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
For Serving:
- 3 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare the Sticky Chicken: Toss chicken pieces with cornstarch until coated. Cook in a skillet until browned.
- Make the Sauce: Whisk together soy sauce, honey, vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Cook the Chicken: Add sauce to the skillet with chicken and cook until sticky.
- Assemble the Bowls: Divide rice among bowls, top with chicken, broccoli, carrots, green onions, and sesame seeds.
Notes
- For extra crunch, add sliced cucumbers or edamame to the bowls.
- The sticky chicken also works well served over noodles instead of rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 23 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg
