Description
This Easy Sticky Chicken Rice Bowl is a delicious and satisfying Asian-inspired meal that is perfect for a quick and flavorful dinner. Tender chicken pieces are coated in a sticky, sweet, and savory sauce, served over a bed of fluffy rice with steamed broccoli and shredded carrots. Garnish with green onions and sesame seeds for an extra pop of flavor.
Ingredients
Scale
For the Sticky Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Serving:
- 2 cups cooked white or jasmine rice
- 1 cup steamed broccoli
- 1/2 cup shredded carrots
- 1 green onion (sliced)
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
- Cook the Chicken: Heat oil in a skillet, add chicken, and cook until browned. Pour sauce over chicken and simmer. Stir in cornstarch slurry until sauce thickens.
- Assemble the Bowls: Divide rice between bowls, top with sticky chicken, steamed broccoli, shredded carrots, green onions, and sesame seeds. Serve warm.
Notes
- For a spicier version, add a dash of sriracha or red pepper flakes to the sauce.
- This recipe works well with chicken breast or tofu as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 16g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
