Sticky Chicken Rice Bowl
A quick and delicious sticky chicken rice bowl with tender chicken thighs, a sweet honey-soy-ginger glaze, and vibrant vegetables, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1–1.5 lb boneless chicken thighs (skin-on or skinless)
- 1/4 cup soy sauce (low-sodium if preferred)
- 1/4 cup honey (or maple syrup)
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1–2 tablespoons vegetable oil
- 1 cup jasmine rice
- Assorted colorful vegetables (bell peppers, broccoli, carrots, sliced thin)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (toasted if preferred)
Instructions
- Mix the sauce: In a small bowl combine soy sauce, honey, minced garlic, and grated ginger. Stir until honey dissolves.
- Start the rice: Rinse jasmine rice until water runs clear and cook according to package directions.
- Sear the chicken: Heat vegetable oil in a large skillet over medium-high. Pat thighs dry, season lightly, and cook until deeply browned, approximately 4–6 minutes per side.
- Glaze the chicken: Lower heat to medium, pour the prepared sauce over the chicken, and simmer until it thickens, about 2–4 minutes.
- Cook the vegetables: Heat another tablespoon of oil in a separate pan over medium-high, add carrots, then broccoli and bell peppers. Sauté until crisp-tender, about 4–6 minutes.
- Assemble the bowls: Spoon jasmine rice into bowls, top with glazed chicken, arrange vegetables, and finish with green onions and sesame seeds.
Notes
For gluten-free, use tamari instead of soy sauce. For lower sugar, reduce honey and add a splash of rice vinegar. Swap jasmine rice for basmati or short-grain rice if preferred.
Find it online: https://www.mealbreeze.com/sticky-chicken-rice-bowls/