Description
This Easy Sticky Chicken Rice Bowl recipe combines tender chicken coated in a delicious sticky sauce served over fluffy rice, perfect for a comforting and flavorful meal. It balances savory and sweet elements to create a satisfying dish ideal for a quick dinner or casual lunch.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Sticky Sauce
- 1/4 cup hoisin sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Rice and Garnish
- 2 cups cooked jasmine rice or steamed white rice
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat evenly and set aside for 10 minutes to tenderize and lightly season the chicken.
- Prepare the Sticky Sauce: In a small bowl, mix together hoisin sauce, honey, 2 tablespoons soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using. Stir well to combine all the flavors.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for 6-8 minutes or until the chicken is cooked through and lightly browned on all sides.
- Add the Sauce: Pour the prepared sticky sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly and simmer for an additional 2-3 minutes until the sauce thickens slightly and becomes glossy.
- Prepare the Rice: While the chicken cooks, ensure the jasmine rice or white rice is freshly cooked and warm.
- Assemble the Bowl: Spoon a generous portion of cooked rice into serving bowls. Top with the sticky chicken mixture, ensuring to add plenty of sauce for flavor and moisture.
- Garnish and Serve: Sprinkle sliced green onions, toasted sesame seeds, and optionally fresh cilantro over the chicken rice bowl. Serve immediately while hot and enjoy the sweet and savory flavors.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breast can be used as a leaner alternative.
- Adjust honey quantity for sweeter or less sweet sauce according to preference.
- Red pepper flakes add heat; omit or reduce if a milder dish is preferred.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
