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Sticky Chicken Rice Bowls

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Sticky Chicken Rice Bowls are a quick and flavorful dish featuring tender chicken coated in a sweet and savory glaze. Served over fluffy rice with fresh vegetables, this recipe is perfect for a balanced and delicious meal.

Ingredients

Scale

For the sticky chicken:

  • 1 lb (450 g) chicken thighs or breasts, diced
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) honey
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 teaspoon red pepper flakes (optional, for spice)

For the rice bowls:

  • 2 cups cooked white or brown rice
  • 1 cup (150 g) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions

Step 1: Prepare the chicken

  1. Toss the diced chicken with cornstarch in a bowl until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 2: Make the sticky sauce

  1. In the same skillet, lower the heat to medium and add the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Stir and bring the mixture to a simmer.
  2. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.

Step 3: Coat the chicken

  1. Return the cooked chicken to the skillet and toss it in the sauce until fully coated. Let it cook for an additional 1-2 minutes to absorb the flavors.

Step 4: Assemble the bowls

  1. Divide the cooked rice between serving bowls. Top with the sticky chicken and steamed or roasted vegetables.
  2. Garnish with sliced green onions and sesame seeds.

Step 5: Serve
Serve warm and enjoy!

Notes

  • Customization: Add avocado slices, a soft-boiled egg, or fresh herbs like cilantro for extra flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
  • Gluten-free option: Use tamari or coconut aminos instead of soy sauce.

Find it online: https://ukfinda.com/sticky-chicken-rice-bowls/