Description
These Sticky Chicken Rice Bowls offer a delicious and easy weeknight dinner option featuring tender chicken thighs coated in a sweet and savory honey soy sauce, served over fluffy white rice with crisp-tender broccoli and shredded carrots. Garnished with green onions and sesame seeds, this Asian-inspired dish combines balanced flavors and textures in every bite.
Ingredients
Scale
Main Ingredients
- 2 cups cooked white rice
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Cook the Rice: Prepare the white rice according to the package instructions. Once cooked, set aside to keep warm while you prepare the chicken and sauce.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken thigh pieces and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Cook for about 1 minute, stirring frequently, until fragrant but not burnt.
- Make the Sauce: Stir in the soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the skillet and stir continuously until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and toss them thoroughly in the sticky sauce to coat evenly.
- Add Vegetables: Incorporate the broccoli florets and shredded carrots into the skillet. Cook for an additional 3 to 5 minutes until the vegetables are tender-crisp.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top each with the sticky chicken and vegetable mixture.
- Garnish and Serve: Sprinkle each bowl with sliced green onions and sesame seeds for added flavor and texture. Serve immediately and enjoy.
Notes
- Substitute chicken breast for thighs if preferred, though thighs tend to remain more tender and juicy.
- For added variety and nutrition, include bell peppers or snap peas along with the broccoli and carrots.
- Use low-sodium soy sauce to reduce the overall salt content while maintaining flavor.
