Description
Delicious and easy-to-make Sticky Chicken Rice Bowls featuring tender chicken thighs coated in a sweet and savory sauce, served over fluffy jasmine or brown rice, and topped with fresh vegetables and sesame seeds for added texture and flavor. Perfect for a quick weeknight dinner that satisfies the whole family.
Ingredients
Chicken and Coating
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
Sauce
- 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
Cooking
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
Serving
- 3 cups cooked jasmine or brown rice
- Optional: sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, avocado slices
Instructions
- Prepare the Chicken: In a bowl, toss the bite-sized chicken pieces with cornstarch until they are evenly coated. This will help achieve a crispy texture when cooking and help the sauce stick better to the chicken.
- Make the Sauce: In a separate bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil until well combined. Set aside.
- 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 the chicken is golden brown and cooked through.
- Add the Sauce: Pour the prepared sauce over the cooked chicken in the skillet. Reduce the heat to medium and simmer for 3-5 minutes, stirring frequently, until the sauce thickens and becomes sticky, coating the chicken beautifully.
- Prepare the Bowls: Divide the cooked jasmine or brown rice evenly into serving bowls. Top each bowl with the sticky chicken mixture.
- Add Optional Toppings: Garnish with sesame seeds and any desired optional toppings such as sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, or avocado slices for added freshness and texture.
- Serve: Serve the sticky chicken rice bowls immediately while warm for a satisfying meal.
Notes
- Using boneless, skinless chicken thighs will yield juicier results, but breasts can be used for a leaner option.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust sweetness by modifying the amount of honey according to your taste preferences.
- Brown rice adds more fiber and a nuttier flavor as a healthier alternative to jasmine rice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
