Description
Your weeknight dinner hero has arrived! These Sticky Chicken Rice Bowls deliver that perfect sweet-savory glaze in less time than takeout delivery, but taste like you spent hours in the kitchen.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups (400g) jasmine rice, uncooked
- ⅓ cup (80ml) soy sauce (low-sodium preferred)
- ¼ cup (60ml) honey
- 3 tbsp (45ml) rice vinegar
- 2 tbsp (30ml) sesame oil
- 2 tbsp (16g) cornstarch
- 4 cloves garlic, minced (about 2 tbsp)
- 1 tbsp (15g) grated fresh ginger
- ¼ tsp red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil for cooking
Instructions
- Rinse rice under cold water until clear. Cook with 2½ cups water and a pinch of salt. Bring to boil, reduce to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Whisk together soy sauce, honey, rice vinegar, 1 tbsp sesame oil, garlic, ginger, and red pepper flakes. In a separate bowl, mix cornstarch with 2 tbsp cold water to create a slurry.
- Heat vegetable oil and remaining sesame oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes until golden brown on multiple sides.
- Pour sauce mixture over chicken and simmer for 2 minutes. Add cornstarch slurry, stirring continuously as sauce thickens and becomes glossy, about 1-2 minutes.
- Fluff rice with a fork and divide among serving bowls. Top with sticky chicken and sauce. Garnish with green onions and sesame seeds.