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
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Set it aside.
- 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.
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken, cooking for about 8–10 minutes or until golden brown and cooked through. Remove excess marinade.
- Toss the broccoli and bell pepper into the skillet. Stir-fry for about 5 minutes until they are just tender.
- Pour the remaining sauce and cornstarch mixture into the skillet. Stir well to combine, allowing it to simmer until the sauce thickens (about 2–3 minutes).
- Divide the cooked jasmine rice into serving bowls. Spoon the sticky chicken and vegetables over the rice.
- Finish with chopped green onions and sesame seeds for a beautiful presentation.
- Enjoy your delicious, home-cooked Sticky Chicken Rice Bowls!
Notes
For gluten-free, use tamari instead of soy sauce. For a vegan option, replace honey with maple syrup and use tofu or seitan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg