Description
These Sweet & Sticky Chicken Rice Bowls are the perfect combination of savory, sweet, and sticky. Tender chicken is coated in a sweet soy glaze, served over a bed of fluffy rice and topped with crunchy vegetables. This meal is packed with flavor and texture, making it a satisfying lunch or dinner that’s ready in no time!
Ingredients
Scale
For the Chicken:
- 1 lb Boneless, Skinless Chicken Thighs (or breasts, if preferred)
- 2 tbsp Olive Oil (for cooking)
- Salt and Pepper (to taste)
For the Sweet & Sticky Sauce:
- 1/4 cup Soy Sauce (low-sodium recommended)
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tbsp Water (to dissolve the cornstarch)
For the Rice Bowls:
- 2 cups Cooked White or Brown Rice (for serving)
- 1/2 cup Sliced Green Onions (for garnish)
- 1/2 cup Shredded Carrots (for garnish)
- 1/4 cup Sesame Seeds (for garnish, optional)
- 1/4 cup Chopped Cilantro (for garnish, optional)
Instructions
- Cook the Chicken:
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Season the chicken thighs with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes per side, or until the chicken is cooked through and golden brown.
- Remove the chicken from the pan and set it aside.
- Make the Sweet & Sticky Sauce:
- In the same pan, add the soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir to combine.
- Bring the mixture to a simmer over medium heat and cook for 2-3 minutes until the sauce begins to thicken slightly.
- (Optional: To thicken further, mix the cornstarch with 1 tablespoon of water and add it to the sauce, cooking for an additional 1-2 minutes until it thickens to your desired consistency.)
- Coat the Chicken:
- Slice the cooked chicken into strips or bite-sized pieces.
- Return the chicken to the pan with the sauce and toss to coat the chicken evenly in the sticky sauce.
- Assemble the Rice Bowls:
- Serve the cooked chicken over a bed of rice in individual bowls.
- Drizzle any remaining sticky sauce over the chicken and rice.
- Garnish:
- Top each rice bowl with shredded carrots, sliced green onions, sesame seeds, and chopped cilantro for extra flavor and texture.
- Serve:
- Serve your sweet & sticky chicken rice bowls immediately and enjoy!
Notes
- You can swap the chicken thighs for chicken breasts for a leaner option, but thighs tend to be juicier and more flavorful.
- For added crunch, consider topping the bowls with chopped peanuts or cashews.
- This dish is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
- To make this dish spicy, add a little chili garlic sauce or sriracha to the sauce while simmering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg