Sticky Chicken Rice Bowls
A quick and flavorful recipe for delicious sticky chicken rice bowls, perfect for a weeknight meal.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 40 minutes
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 0.5 teaspoon red pepper flakes optional
For the Rice Bowls
- 2 cups cooked rice such as jasmine or basmati
- 1 cup steamed broccoli florets
- 0.5 cup shredded carrots
- 0.25 cup sliced green onions
- 1 tablespoon sesame seeds for garnish
Instructions
Preparation Steps
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat and let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. The sauce will thicken as it cooks.
- To assemble the bowls, divide the cooked rice among four bowls. Top with the sticky chicken, steamed broccoli, shredded carrots, and sliced green onions.
- Garnish with sesame seeds and serve immediately.
Notes
Feel free to add other vegetables like bell peppers or snap peas to your rice bowls.