Sticky Chicken Rice Bowls
A comforting dish featuring tender chicken and aromatic rice coated in a sweet and savory sticky sauce.
Ingredients
For the Chicken and Sauce
- 1 pound boneless, skinless chicken breasts Ensure chicken is cooked to an internal temperature of 165°F.
- 1/2 cup soy sauce Add umami flavor.
- 1/4 cup honey Provides sweetness.
- 2 cloves garlic, minced For a zesty kick.
- 1 tablespoon grated ginger Enhances flavor.
- 1 tablespoon sesame oil Adds nutty richness.
- 1/4 cup rice vinegar Balances sweetness.
- 1/4 cup water Thins out sauce.
- 1 tablespoon cornstarch Thickener for sauce.
For Serving and Garnish
- 2 cups fluffy jasmine rice Rinse thoroughly for fluffiness.
- sesame seeds For garnish.
- sliced green onions For garnish.
- chili flakes Optional heat garnish.
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the jasmine rice according to package instructions and set aside.
- Slice the chicken breasts into bite-sized pieces.
- In a small bowl, mix together soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, water, and cornstarch. Stir until well combined.
Cooking
- In a large skillet, heat a splash of sesame oil over medium heat and add the chicken pieces. Cook until no longer pink in the center.
- Pour the prepared sauce mixture over the cooked chicken. Stir and let cook for a few minutes until sauce thickens.
Serving
- Divide the fluffy rice into bowls.
- Spoon the sticky chicken over the rice.
- Garnish with sesame seeds, sliced green onions, and chili flakes.
- Serve hot and enjoy!
Notes
Rinsing rice is crucial for fluffiness. Don’t skip it! To make it a one-bowl meal, consider adding sautéed vegetables.