Sticky Chicken Rice Bowl
A quick and family-friendly meal featuring tender chicken with a sweet-savory sauce over fluffy jasmine rice, ready in under 30 minutes.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 2 cups jasmine rice
- 4 cups chicken broth or water
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
- 1/4 teaspoon red pepper flakes (optional)
For Garnish
- 2 green onions, chopped
- Sesame seeds
- Fresh cilantro (optional)
Instructions
Preparation
- In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 6-7 minutes.
- While the chicken is cooking, rinse the jasmine rice under cold water. In a separate pot, add the rice and chicken broth or water, and bring to a boil. Reduce the heat, cover, and let it simmer for 15 minutes.
Cooking the Sauce
- In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, garlic, ginger, and optional red pepper flakes. Once the chicken is cooked through, pour the sauce over the chicken and stir well to combine.
- Allow the sauce to boil for 2-3 minutes. Mix the cornstarch with water and stir it in to thicken the sauce. Cook for an additional minute, until the sauce coats the back of a spoon.
Assembling and Serving
- Fluff the rice with a fork and serve it as a bed in bowls. Place the sticky chicken on top and drizzle with the extra sauce from the skillet.
- Finish by sprinkling chopped green onions, sesame seeds, and cilantro on top, if desired. Enjoy warm!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warmed through, or gently heat on the stove with a splash of broth to keep the chicken moist.