This easy and flavorful dish features tender chicken coated in a sticky-sweet glaze, served over fluffy rice with fresh, vibrant toppings. It’s perfect for a quick and satisfying meal.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
For the Sticky Sauce:
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional, for heat)
For the Bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/2 cup edamame (optional)
- 1 green onion, sliced
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken:
- Toss the chicken pieces with cornstarch until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
- Combine the Chicken and Sauce:
- Pour the sauce over the cooked chicken in the skillet. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Assemble the Bowls:
- Divide the cooked rice between bowls. Top with the sticky chicken, shredded carrots, cucumber slices, and edamame (if using).
- Garnish and Serve:
- Sprinkle with sliced green onions and sesame seeds. Serve immediately.
Tips:
- For extra crunch, add chopped peanuts or cashews as a topping.
- Substitute tofu or shrimp for a variation on the protein.
- Make it spicy by adding sriracha or sambal oelek to the sauce.