Here’s an easy and flavorful recipe for Sticky Chicken Rice Bowls that’s perfect for a quick and satisfying meal:
Sticky Chicken Rice Bowls
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp olive oil
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp red chili flakes (optional)
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup edamame or snap peas
- 1 green onion, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken:
Toss the chicken pieces with cornstarch to coat lightly. - Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Remove from the skillet and set aside. - Make the Sauce:
In the same skillet, reduce the heat to medium. Add soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes (if using). Stir well and simmer for 2–3 minutes until slightly thickened. - Combine:
Return the chicken to the skillet and toss to coat evenly in the sticky sauce. Cook for another 2–3 minutes until the chicken is glazed and heated through. - Assemble the Bowls:
Divide the cooked rice among bowls. Top with sticky chicken, steamed broccoli, carrots, and edamame or snap peas. - Garnish and Serve:
Sprinkle with green onions and sesame seeds if desired. Serve warm and enjoy!
Tips
- Substitute rice with quinoa or cauliflower rice for a healthier twist.
- Add avocado slices or a drizzle of sriracha for extra flavor.
- Double the sauce for an even stickier finish or to drizzle over the veggies.
This recipe is perfect for meal prep or a quick weeknight dinner!