Description
These Sticky Chicken Rice Bowls are a delicious and easy Asian-inspired meal. Tender chicken thighs are marinated in a flavorful sauce, then cooked until sticky and served over jasmine rice with crunchy vegetables.
Ingredients
For the Sticky Chicken:
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 garlic cloves minced, 1 teaspoon grated fresh ginger,
For the Slurry:
1 tablespoon cornstarch, 1 tablespoon water,
For Serving:
2 cups cooked jasmine rice, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 2 green onions sliced, 1 tablespoon sesame seeds, chopped cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add chicken pieces, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes.
- Cook the Chicken: Heat a large skillet over medium-high heat, add the marinated chicken, and cook for 5–7 minutes until browned and cooked through.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water to make a slurry. Pour into the skillet, stir until sauce thickens and becomes glossy, about 1–2 minutes.
- Assemble the Bowls: Divide cooked jasmine rice into bowls, top with sticky chicken, shredded carrots, sliced cucumber, green onions, and sesame seeds. Garnish with chopped cilantro if desired. Serve warm.
Notes
- For a spicier version, add a teaspoon of sriracha or red pepper flakes to the marinade.
- You can substitute brown rice or quinoa for jasmine rice if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 12g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
