Description
A warm and comforting Sticky Chicken Rice Bowl with tender chicken thighs glazed in a sweet and savory sauce, served over fluffy jasmine rice.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 tbsp vegetable oil
- Salt and black pepper to taste
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sriracha (optional)
- 1 tbsp cornstarch + 2 tbsp water
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the diced chicken thighs with salt and pepper, then add them to the skillet and cook for 6-7 minutes until golden brown.
- In a bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and sriracha. Pour into the skillet with the chicken.
- In another bowl, mix the cornstarch and water until smooth, then add to the skillet and stir until the sauce thickens, about 2-3 minutes.
- Serve the chicken over jasmine rice and garnish with sliced green onions and sesame seeds.
Notes
You can marinate the chicken in advance for deeper flavors. For meal prep, store in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg