Sticky Chicken Rice Bowl
4
servingsA little sweet, a little savory, and perfectly sticky—this chicken rice bowl is pure comfort in a bowl. Chicken thighs stay extra juicy while soaking up a rich, flavorful sauce that coats every bite. It’s a quick and satisfying dinner that feels a little special, yet it’s easy enough for a weeknight.
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Ingredients
1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup soy sauce
¼ cup honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch + 2 tbsp water (for slurry)
2 tbsp neutral oil (vegetable or avocado)
3 cups cooked jasmine rice
2 green onions, sliced
1 tbsp sesame seeds
Optional: red pepper flakes for heat
Directions
- In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Heat oil in a large pan over medium-high heat. Add chicken thighs and cook until browned on all sides, about 5-6 minutes.
- Pour in the sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Mix cornstarch with water to make a slurry. Stir it into the pan and cook for another 2 minutes until the sauce thickens and coats the chicken.
- Serve the sticky chicken over warm jasmine rice. Garnish with green onions, sesame seeds, and red pepper flakes if desired.
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