Sticky Chicken Bowls
A sticky-sweet glaze clings to tender chicken, spooned over steaming rice for a comforting and addictive weeknight meal.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, diced into 3/4-inch pieces
- 2 cups cooked rice (white, brown, or jasmine)
- 1/4 cup soy sauce (use low-sodium if preferred)
- 2 tbsp honey (sub maple syrup for vegan adjustments)
- 1 tbsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1 tbsp vegetable oil (or other neutral oil)
- Green onions, thinly sliced for garnish
- Sesame seeds for garnish
Instructions
- Whisk the glaze: In a small bowl, combine soy sauce, honey, sriracha, minced garlic, and minced ginger. Taste and adjust heat or sweetness.
- Heat the pan: Warm vegetable oil in a large skillet over medium-high heat until shimmering.
- Brown the chicken: Pat the diced chicken dry and add to the hot skillet in a single layer, cooking until golden and cooked through, about 5–7 minutes.
- Finish in the glaze: Reduce heat to medium, pour the glaze over the chicken, and stir to coat. Simmer for 2–3 minutes until the sauce thickens and becomes glossy.
- Plate: Spoon cooked rice into bowls and top with the sticky chicken. Sprinkle with green onions and sesame seeds. Serve immediately.
Notes
For a thicker glaze, add 1 tsp cornstarch mixed with 1 tbsp cold water during the final minute of cooking.
Find it online: https://www.mealbreeze.com/sticky-chicken-bowls-2/