Name: Sticky Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken thighs or chicken breasts, cut into bite-sized pieces; 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp hoisin sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp cornstarch, dissolved in 2 tbsp water; 2 tbsp vegetable oil; 3 cups cooked rice (e.g., jasmine or basmati); 2 green onions, sliced; 1 tbsp sesame seeds; Assorted vegetables (e.g., 1 cup carrots, 1 cup bell peppers, 1 cup cucumbers)

Description

Sticky Chicken Rice Bowls feature tender, caramelized chicken tossed in a sweet and savory sauce over fluffy rice, paired with fresh vegetables and customizable toppings. Perfect for busy weeknights or meal prep.

Ingredients

Scale

1 lb chicken thighs or chicken breasts, cut into bite-sized pieces
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp hoisin sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tsp cornstarch, dissolved in 2 tbsp water
2 tbsp vegetable oil
3 cups cooked rice (e.g., jasmine or basmati)
2 green onions, sliced
1 tbsp sesame seeds
Assorted vegetables (e.g., 1 cup carrots, 1 cup bell peppers, 1 cup cucumbers)

Instructions

Prepare the Chicken: Cut the chicken into bite-sized pieces. Pat dry with paper towels.
Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey or brown sugar, rice vinegar, garlic, and ginger. Set aside.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add vegetable oil. Once hot, add chicken pieces in a single layer and cook until browned, about 5–6 minutes.
Thicken the Sauce: Pour the prepared sauce into the skillet. Stir to coat the chicken evenly. Add the cornstarch slurry and simmer until the sauce thickens, about 3–4 minutes.
Assemble the Bowls: Divide cooked rice among 4 serving bowls. Top with sticky chicken and fresh or sautéed vegetables.
Garnish: Sprinkle with green onions and sesame seeds. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a skillet with a splash of water or microwave in short bursts, stirring between intervals.
Customization Options:
- Vegetarian: Replace chicken with tofu or tempeh.
- Low-Carb: Use cauliflower rice.
- Gluten-Free: Substitute soy sauce with tamari.
- Spicy Version: Add sriracha or red pepper flakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main dish
Method: Sautéing
Cuisine: Asian-Inspired