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Delicious Sticky Chicken Rice Bowls

Delicious Sticky Chicken Rice Bowls: A Flavorful Weeknight Delight

These Delicious Sticky Chicken Rice Bowls are a quick, customizable meal that's packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken thighs Juicy and flavorful; can substitute with chicken breasts, tofu, or shrimp for varied tastes.
  • 1 tbsp vegetable oil For sautéing; any neutral oil will do just fine.
  • Salt and black pepper to taste; enhances the flavor; adjust according to your preference.
For the Sauce
  • 1/3 cup low-sodium soy sauce Provides savory depth; use tamari for a gluten-free option.
  • 1/4 cup honey Adds sweetness and stickiness; maple syrup can stand in for a vegan option.
  • 3 cloves garlic minced; infuses the dish with aroma and flavor; fresh garlic is highly recommended.
  • 1 tbsp rice vinegar Balances the flavors with its acidity; can be replaced with apple cider vinegar.
  • 1 tbsp sriracha optional; adds a kick of spice; adjust based on your personal heat preference.
  • 1 tbsp cornstarch Thickens the sauce; ensure to mix it with water for a slurry before adding to the pan.
  • 2 tbsp water Used to create the cornstarch slurry for an excellent sauce texture.
For the Rice Bowl
  • 2 cups cooked jasmine rice A fluffy base for your bowls; brown rice or cauliflower rice can be substituted.
  • 2 stalks green onions sliced; for garnish; adds freshness and a nice crunch.
  • 1 tbsp toasted sesame seeds For finishing touches; can be swapped with crushed peanuts or omitted if desired.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the Oil. Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Allow the oil to shimmer for about 1 minute, signaling it's ready for cooking.
  2. Sauté the Chicken. Season 1 pound of diced boneless skinless chicken thighs with salt and black pepper. Add the chicken to the hot skillet and sauté for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Ensure it reaches an internal temperature of 165°F.
  3. Prepare the Sauce. While the chicken cooks, whisk together in a bowl 1/3 cup low-sodium soy sauce, 1/4 cup honey, 3 minced garlic cloves, 1 tablespoon rice vinegar, and 1 tablespoon sriracha if using. Pour this mixture over the cooked chicken.
  4. Thicken the Sauce. Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a separate bowl to create a slurry. Stir this slurry into the pan with the chicken and sauce, cooking for an additional 2-3 minutes until the sauce thickens.
  5. Assemble the Bowls. Spoon 2 cups of cooked jasmine rice into your serving bowls. Top each bowl with the sticky chicken and drizzle some of the sauce over the rice.
  6. Garnish and Serve. Finish the bowls by garnishing with sliced green onions and toasted sesame seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

For best results, ensure chicken pieces are of uniform size for even cooking. Adjust spice levels to personal preference and store leftovers separately for meal prep.

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