Description
Spicy, sweet, and impossibly addictive. These chicken bowls will have you licking the spoon and planning your next batch before you’ve finished the first one.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp fresh ginger, finely minced
- 3 garlic cloves, minced
- 1–2 tsp sriracha or chili paste
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 cups (400g) cooked brown or white rice
- 2 cups broccoli florets, steamed or roasted
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Lime wedges (optional, for serving)
Instructions
- In a small bowl, whisk together honey, soy sauce, rice vinegar, minced ginger, garlic, sriracha, and sesame oil. In a separate bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
- Flip chicken and cook for another 2-3 minutes until nearly cooked through.
- Pour the honey-ginger sauce over the chicken and bring to a simmer. Cook for 2 minutes.
- Add the cornstarch slurry while stirring constantly. Simmer for 1-2 minutes until the sauce has thickened and is glossy.
- Divide cooked rice among 4 serving bowls. Arrange the glazed chicken, broccoli, bell pepper, and carrots around the rice.
- Drizzle remaining sauce over the chicken and rice. Garnish with green onions and sesame seeds.
- Serve with lime wedges if desired.