Sticky Chicken Rice Bowls
A delightful fusion of tender marinated chicken thighs and perfectly cooked rice, enveloped in a sweet-soy glaze and garnished with green onions and sesame seeds.
Ingredients
For the Chicken
- 1 lb chicken thighs, diced Can be substituted with chicken breasts if preferred.
- 1/4 cup soy sauce Use low-sodium for a healthier option.
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
For Serving
- 2 cups cooked rice (white or brown) Pre-cooked rice can save time.
- 1/2 cup green onions, sliced For garnish.
- sesame seeds For garnish.
Instructions
Preparation
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
- Add the diced chicken to the marinade and let it sit for at least 30 minutes in the refrigerator.
Cooking
- Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 5-7 minutes, or until cooked through and caramelized.
- Serve the chicken on top of the cooked rice.
- Drizzle with remaining marinade and garnish generously with sliced green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm in the microwave or on the stovetop.