Description
This Sticky Chicken Rice Bowls recipe delivers a flavorful and satisfying meal. Enjoy tender chicken coated in a sweet and savory sauce, served over fluffy rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
- In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes (if using).
- Pour the sauce over the chicken in the skillet and bring to a simmer.
- Cook, stirring occasionally, until the sauce has thickened and is sticky, about 3-5 minutes.
- Serve the sticky chicken over cooked rice.
- Garnish with sesame seeds and chopped green onions.
Notes
- For a spicier dish, add more red pepper flakes to your liking.
- You can substitute chicken breasts for chicken thighs, but be careful not to overcook them.
- Serve with your favorite steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg