Description
This Sweet & Sticky Chicken Rice Bowl recipe combines tender, juicy chicken thighs cooked to golden perfection with a luscious, homemade sweet and savory sauce. Served over fluffy white or brown rice and garnished with fresh green onions, shredded carrots, sesame seeds, and cilantro, it’s a deliciously balanced meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Sauce
- 1 lb Boneless, Skinless Chicken Thighs (or breasts, if preferred)
- 2 tbsp Olive Oil (for cooking)
- Salt and Pepper (to taste)
- 1/4 cup Soy Sauce (low-sodium recommended)
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tbsp Water (to dissolve the cornstarch)
Serving and Garnish
- 2 cups Cooked White or Brown Rice
- 1/2 cup Sliced Green Onions (for garnish)
- 1/2 cup Shredded Carrots (for garnish)
- 1/4 cup Sesame Seeds (for garnish, optional)
- 1/4 cup Chopped Cilantro (for garnish, optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. Set aside for flavor melding.
- Cook the chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until cooked through and golden brown.
- Set chicken aside: Remove the cooked chicken from the pan and place on a plate. Keep warm.
- Make the sauce in the skillet: Pour the prepared sauce mixture into the same skillet. Bring it to a simmer over medium heat, scraping up any brown bits from the chicken for flavor.
- Simmer the sauce: Let the sauce simmer gently for 2-3 minutes until it starts to thicken slightly.
- Thicken the sauce (optional): If you prefer a thicker sauce, mix cornstarch with 1 tablespoon of water until smooth, then stir into the sauce. Cook for an additional 1-2 minutes until the sauce reaches your desired consistency.
- Combine sauce and chicken: Return the cooked chicken to the skillet and toss to coat it evenly with the sticky sauce.
- Assemble the bowls: Divide the cooked rice into four bowls. Slice or keep the chicken thighs whole and place atop the rice. Spoon any remaining sticky sauce over the top.
- Add garnishes: Sprinkle sliced green onions, shredded carrots, sesame seeds, and chopped cilantro over each bowl for fresh flavor and texture.
- Serve: Serve the sweet and sticky chicken rice bowls immediately while warm, enjoying a perfect balance of savory and sweet flavors.
Notes
- Chicken breasts can be substituted for thighs, but thighs provide more juiciness and flavor.
- Use low-sodium soy sauce to control sodium content.
- The cornstarch slurry is optional but recommended if you prefer a thicker sauce.
- Garnishes like sesame seeds and cilantro can be omitted or swapped according to preference.
- For a gluten-free version, ensure to use gluten-free soy sauce.
