Description
Craving an Asian-inspired delight? Sticky Chicken Rice Bowls blend savory marinated chicken with perfectly steamed rice, creating a quick and satisfying meal that transports you straight to street food paradise. Comfort and flavor merge in this simple yet irresistible dish you’ll want to make again and again.
Ingredients
Scale
Proteins:
- 1 pound (450 grams) chicken thighs or breasts, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Sauces and Seasonings:
- ¼ cup (60 milliliters) soy sauce
- ¼ cup (60 milliliters) honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- ¼ teaspoon red pepper flakes (optional, for spice)
- 2 tablespoons vegetable oil
Accompaniments:
- 2 cups cooked white or brown rice
- 1 cup (150 grams) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Coat diced chicken thoroughly with cornstarch, ensuring an even, light powdery layer covers each piece for optimal crispiness.
- Sear chicken in hot vegetable oil over medium-high heat, rotating periodically to achieve a golden-brown exterior and ensuring complete internal cooking, approximately 5-7 minutes.
- Remove chicken from skillet and set aside while maintaining its warmth.
- Reduce skillet temperature to medium and create a glossy sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes.
- Simmer sauce ingredients, stirring consistently until the mixture slightly thickens and develops a rich, glossy consistency.
- Reintroduce cooked chicken into the sauce, gently tossing to ensure comprehensive coating and allowing flavors to meld for an additional 1-2 minutes.
- Plate prepared rice in serving bowls as a foundational layer.
- Artfully arrange sticky chicken atop rice, accompanying with steamed or roasted seasonal vegetables.
- Elevate presentation by sprinkling sliced green onions and toasted sesame seeds as a final garnish.
Notes
- Coat chicken thoroughly with cornstarch to ensure a crispy, golden exterior that locks in moisture and creates a delightful texture.
- Use high-heat cooking oil like avocado or grapeseed for better searing and preventing the chicken from becoming soggy.
- Adjust red pepper flakes based on spice tolerance, allowing personalized heat levels for different palates without overwhelming the dish’s balanced flavors.
- Swap protein options like tofu or tempeh for a vegetarian version, maintaining the recipe’s delicious sticky sauce profile while catering to plant-based diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg