Description
These Spicy Honey Ginger Chicken Bowls are what dinner dreams are made of – sticky, sweet, spicy, and ready in 30 minutes flat. Skip takeout tonight!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1–2 tablespoons sriracha sauce
- 2 tablespoons water
- 2 tablespoons fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 tablespoon sesame oil
- 3 cups cooked jasmine or basmati rice
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 medium cucumber, thinly sliced
- 1 large carrot, julienned or grated
Instructions
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with salt and pepper, then coat with cornstarch until each piece is lightly covered.
- In a separate bowl, whisk together honey, soy sauce, rice vinegar, sriracha, water, grated ginger, minced garlic, and sesame oil until well combined.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (working in batches if needed) and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes until nearly cooked through.
- Pour the prepared sauce over the chicken and stir continuously as it bubbles and thickens, about 2-3 minutes. The sauce should coat the chicken and become glossy and slightly caramelized.
- Divide cooked rice among bowls, top with the chicken and sauce. Arrange cucumber slices and carrots around the edges, then sprinkle with green onions and sesame seeds. Serve immediately while hot.