Description
Experience a burst of flavor with these Sticky Chicken Rice Bowls featuring succulent chicken in a sweet-and-sour sauce atop fluffy jasmine rice.
Ingredients
Scale
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 cups cooked jasmine rice
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Set it aside to let the flavors mingle.
- Marinate the Chicken: Place the chicken in a resealable bag or bowl. Pour half of the sauce over the chicken, ensuring it’s evenly coated. Let it marinate for at least 15 minutes.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken, cooking for about 8-10 minutes until golden brown.
- Add Vegetables: Toss in the broccoli and bell pepper. Stir-fry for about 5 minutes.
- Thicken the Sauce: Pour in the remaining sauce and cornstarch mixture, stirring well and allowing it to simmer until thickened.
- Serve over Rice: Divide the cooked jasmine rice into bowls and top with the sticky chicken and vegetables.
- Garnish: Finish with chopped green onions and sesame seeds.
- Enjoy your Sticky Chicken Rice Bowls!
Notes
For best results, marinate the chicken overnight. Cooked bowls can be refrigerated for up to 3 days. Customize with your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg