Description
Delicious Sweet & Sticky Chicken Rice Bowls featuring tender chicken thighs glazed in a flavorful honey-soy sauce, served over fluffy white or brown rice and garnished with fresh green onions, shredded carrots, sesame seeds, and cilantro. A quick and easy weeknight meal with a perfect balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Chicken and Seasonings
- 1 lb Boneless, Skinless Chicken Thighs (or breasts, if preferred)
- 2 tbsp Olive Oil (for cooking)
- Salt and Pepper (to taste)
Sweet & Sticky Sauce
- 1/4 cup Soy Sauce (low-sodium recommended)
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tbsp Water (to dissolve the cornstarch)
To Serve and Garnish
- 2 cups Cooked White or Brown Rice
- 1/2 cup Sliced Green Onions
- 1/2 cup Shredded Carrots
- 1/4 cup Sesame Seeds (optional)
- 1/4 cup Chopped Cilantro (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides with salt and pepper to your taste.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5-6 minutes on each side until the chicken is cooked through and has a golden brown crust. Remove the chicken from the pan and set aside.
- Prepare the Sauce: In the same pan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 2-3 minutes until it begins to thicken slightly.
- Thicken the Sauce (Optional): If you desire a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly add this to the simmering sauce, stirring constantly, and cook for another 1-2 minutes until the sauce reaches your preferred consistency.
- Coat the Chicken: Return the cooked chicken to the pan and toss or spoon the sauce over it to coat evenly. Cook for an additional 1-2 minutes to let the chicken absorb the flavors.
- Assemble the Bowls: Divide the cooked white or brown rice between four bowls. Place the sticky chicken on top of the rice and drizzle with any remaining sauce from the pan.
- Garnish: Top each bowl with sliced green onions, shredded carrots, sesame seeds, and chopped cilantro as desired.
- Serve: Serve the bowls warm as a satisfying main dish perfect for lunch or dinner.
Notes
- Boneless, skinless chicken breasts can be used as a leaner alternative to thighs but may cook faster, so adjust cooking time accordingly.
- Use low-sodium soy sauce to control the saltiness of the dish.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- The sauce can be made in advance and reheated when ready to serve.
- Add steamed or roasted vegetables like broccoli or snap peas for extra nutrition and color.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
