Sticky Chicken Bowls (Printable Version)
Tender glazed chicken over fluffy rice with fresh vegetables creates a balanced and satisfying meal.
# What You Need:
→ For the Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil
→ For the Sticky Sauce
06 - 1/3 cup soy sauce low sodium preferred
07 - 1/3 cup honey
08 - 2 tbsp rice vinegar
09 - 2 tbsp brown sugar
10 - 2 cloves garlic minced
11 - 1 tbsp fresh ginger grated
12 - 1 tbsp sriracha or chili garlic sauce optional
13 - 1 tsp sesame oil
→ For Serving
14 - 3 cups cooked white or brown rice
15 - 1 cup shredded carrots
16 - 1 cup sliced cucumber
17 - 2 green onions thinly sliced
18 - 1 tbsp sesame seeds
19 - 1/4 cup fresh cilantro leaves optional
# How To Make:
01 - Toss chicken pieces with cornstarch salt and pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes turning to brown all sides until cooked through. Remove chicken and set aside.
03 - Combine soy sauce honey rice vinegar brown sugar garlic ginger sriracha if using and sesame oil in the same skillet. Bring to a simmer over medium heat stirring frequently.
04 - Return chicken to the skillet and toss to coat in sauce. Simmer 3-4 minutes until sauce thickens and glazes the chicken.
05 - Divide cooked rice among four bowls. Top each with sticky chicken carrots cucumber green onions sesame seeds and cilantro.
06 - Serve immediately while chicken is hot and sauce is glossy.
# Expert Advice:
01 -
- The sauce clings to every bite like edible caramel
- Ready in 40 minutes but tastes like it simmered all day
02 -
- The sauce thickens fast once it starts bubbling so do not walk away
- Low sodium soy sauce prevents the glaze from becoming too salty as it reduces
03 -
- Use a wide skillet so the sauce reduces evenly and coats well
- Toast the sesame seeds in a dry pan for two minutes before sprinkling