Sticky Chicken Rice Bowls

A warm, sticky hug in a bowl filled with comforting flavors and easy preparation.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 450

Chicken and Main Ingredients

1.5 pounds Boneless, skinless chicken thighs Juicy and forgiving; you can swap for breasts if you prefer leaner meat.
2 cups Short-grain or jasmine rice, cooked Short-grain gives a stickier texture; use brown rice for a heartier bite but increase cooking time.

Sauce Ingredients

1/3 cup Soy sauce The salty backbone; use low-sodium soy sauce for gentler salt.
3 tablespoons Honey Creates the sticky glaze; use maple syrup for a different sweetness.
1 tablespoon Rice vinegar Brightens the sauce; lemon juice can be used in a pinch.
3 cloves Garlic, minced For aromatic depth; garlic powder works if you are in a hurry.
1 tablespoon Fresh ginger, grated For warm spice; ground ginger can substitute (use less).
1 teaspoon Sesame oil A finishing oil for nutty perfume; olive oil is okay but different.
1 teaspoon Cornstarch mixed with cold water Thickens the glaze.

Garnishes and Optional Ingredients

Scallions and sesame seeds for garnish Offers fresh crunch and visual cheer.
Optional vegetables: thinly sliced cabbage, steamed broccoli, or snap peas Adds color and texture.

Preparation

Cook 2 cups of rice according to package directions so it is steaming hot when the chicken is ready. Fluff and keep warm.
In a small bowl whisk together 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, and grated ginger. Set aside.

Cooking

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
As the oil shimmers, place thighs in the pan, skin-side (or flat side) down, and sear 3 to 4 minutes per side until golden.
Pour the sauce into the skillet, lower heat to medium, and let it come to a gentle simmer.
Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan. The sauce will thicken and cling to the chicken.
Turn off the heat and drizzle 1 teaspoon sesame oil over the chicken. Let it rest in the pan for 3 minutes.

Assembly

Spoon warm rice into bowls, slice or shred the chicken over top, and drizzle with extra pan sauce.
Scatter scallions, sesame seeds, and optional crunchy veggies. Serve immediately.

This is a quick, weeknight-friendly recipe. The glaze benefits from a brief rest so flavors meld if you can spare an extra 10 minutes.