Description
Sticky chicken rice bowls that’ll make you lick your fingers clean – this caramelized sweet-savory chicken is weeknight dinner magic at its finest.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- ⅓ cup (80ml) soy sauce, low-sodium preferred
- ¼ cup (60ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (30g) brown sugar
- 1 tablespoon (15g) cornstarch mixed with 2 tablespoons water
- 2 cups (400g) jasmine rice, uncooked
- 3 cups (720ml) water or chicken broth
- 2 cups (200g) broccoli florets
- 1 red bell pepper, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Sriracha sauce (optional, for serving)
Instructions
- Rinse rice until water runs clear. Cook with water or broth in a covered pot for 15-18 minutes until tender. Let stand 5 minutes, then fluff.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar in a bowl. In a separate bowl, mix cornstarch with 2 tablespoons water.
- Blanch broccoli in boiling water for 2 minutes, then bell peppers for 1 minute. Transfer to ice bath, then drain.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook 3-4 minutes per side until golden.
- Add garlic and ginger to the pan with chicken, stirring for 30 seconds until fragrant.
- Pour sauce mixture into the pan and bring to a simmer for 2 minutes. Stir in cornstarch slurry and cook 2-3 minutes until sauce thickens and becomes glossy.
- Divide rice among four bowls. Top with sticky chicken, arranged vegetables, and extra sauce.
- Garnish with sliced green onions and sesame seeds. Serve with sriracha on the side if desired.