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Sticky Chicken Rice Bowls

Sweet and savory chicken in glossy sauce served over rice - a comforting weeknight dinner that transforms ordinary chicken into tender perfection
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Sticky Sauce
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 1/4 cup water
For the Bowls
  • 2 pounds boneless chicken thighs, cut into bite-sized pieces
  • 3 cups cooked jasmine rice
  • 2 tablespoons vegetable oil
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • 1 cup steamed broccoli florets

Method
 

  1. Whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger in a medium bowl. In a separate small bowl, combine cornstarch and water to create a slurry.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, ensuring they're not overcrowded. Let them sear undisturbed for 3-4 minutes until golden brown. Flip and cook another 3 minutes until the other side develops a beautiful crust.
  3. Pour the sauce mixture over the chicken and bring to a gentle bubble. Add the cornstarch slurry and stir continuously for 2-3 minutes until sauce transforms into a glossy coating.
  4. Reduce heat to low and let the chicken simmer in the sticky sauce for another 5 minutes. The sauce should coat the back of a spoon when ready. Taste and adjust sweetness if needed.
  5. Serve over cooked jasmine rice, topped with steamed broccoli, green onions, and sesame seeds.

Notes

Don't rush the searing process for golden crust flavor. Avoid overcrowding the pan. Dissolve cornstarch completely in water before adding. Start rice first, then prep sauce while it cooks. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently with splash of water to refresh sauce texture.