Description
This flavorful chicken and rice bowl features tender chicken thighs cooked in a sweet and savory sauce, served over steamed rice with fresh vegetables and a sprinkle of sesame seeds for a delightful texture and taste. It’s a quick, satisfying meal perfect for weeknight dinners.
Ingredients
Scale
For the Chicken & Sauce:
- 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon vegetable oil (for cooking)
For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine rice)
- ½ cup shredded carrots
- ½ cup cucumber, thinly sliced
- ½ cup bell peppers, sliced
- ¼ cup green onions, chopped
- 1 tablespoon sesame seeds
- Fresh cilantro or parsley (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes to create a flavorful sauce base.
- Create the cornstarch slurry: In another small bowl, mix the cornstarch and water thoroughly to form a slurry, then set it aside for later use as a thickener.
- Heat the oil: Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add the sauce: Pour the prepared sauce over the cooked chicken in the skillet, stirring well to ensure all pieces are evenly coated.
- Simmer the mixture: Allow the chicken and sauce to simmer together for 2-3 minutes so the flavors meld perfectly.
- Thicken the sauce: Slowly stir in the cornstarch slurry, continuing to mix until the sauce thickens and becomes glossy, enhancing the texture.
- Final cooking step: Let the thickened sauce cook for another 1-2 minutes, then remove the skillet from heat to prevent overcooking.
- Prepare the bowls: Divide the cooked rice evenly into serving bowls as the base of the dish.
- Assemble the bowl: Spoon the sticky chicken mixture over the rice, creating a hearty and flavorful topping.
- Add fresh vegetables: Top the chicken and rice with shredded carrots, sliced cucumber, bell peppers, and chopped green onions for freshness and crunch.
- Garnish and serve: Sprinkle sesame seeds and optional fresh cilantro or parsley on top, then serve the bowls warm to enjoy a delicious, wholesome meal.
Notes
- Use low sodium soy sauce to control saltiness in the dish.
- Brown sugar can be adjusted or omitted depending on preferred sweetness.
- Red pepper flakes are optional and can be omitted for a milder flavor.
- The sauce thickens quickly once the cornstarch slurry is added, so stir continuously to avoid lumps.
- Substitute chicken thighs with breasts for a leaner option.
- Feel free to swap vegetables based on availability or preference.
