Go Back

Sticky Chicken Rice Bowls

A quick and delicious meal featuring tender chicken thighs in a sweet and savory sauce over fluffy jasmine rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups cooked jasmine rice
For the Chicken
  • 1 pound chicken thighs, boneless and skinless Can substitute with chicken breasts or other proteins.
  • 1/4 cup soy sauce Use tamari for gluten-free option.
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • green onions, chopped (for garnish)
  • sesame seeds (for garnish)

Method
 

Preparation
  1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to form the sauce.
Cooking
  1. In a skillet over medium heat, cook chicken thighs for 6–7 minutes per side until browned and cooked through.
  2. Pour the prepared sauce over the chicken and let it simmer for a few minutes until thickened.
Serving
  1. Serve the sticky chicken over cooked jasmine rice.
  2. Garnish with chopped green onions and sesame seeds before serving.

Notes

For extra flavor, marinate the chicken thighs in the sauce for at least 30 minutes before cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water if needed.