Description
These Sticky Chicken and Rice Bowls are a delicious mix of tender chicken coated in a sweet, savory sauce served over fluffy jasmine rice. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups water
- A pinch of salt
- 1 pound chicken thighs or breasts, diced
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Rinse rice and cook with water and a pinch of salt. Fluff with a fork when done.
- Season chicken with salt and pepper, cook in oil until golden, and set aside.
- Combine soy sauce, honey, hoisin sauce, rice vinegar, garlic, ginger, and sesame oil in the skillet. Simmer and thicken with cornstarch slurry.
- Add chicken back to the skillet and coat with sauce. Simmer until heated through.
- Assemble bowls with rice, sticky chicken, and garnish with green onions and sesame seeds.
Notes
- Add steamed vegetables for extra nutrition.
- Adjust sweetness or spice level to suit your taste.
- Store leftovers in the fridge for up to 2 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired