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Sticky Chicken Rice Bowls: The Ultimate 45-Minute Dinner

A delicious bowl of Sticky Chicken Rice Bowls with honey glaze and vegetables.
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Sticky Chicken Rice Bowls feature tender chicken thighs coated in a sweet and savory glaze, stir-fried with crisp vegetables and served over fluffy jasmine rice for a satisfying meal.

Ingredients

Scale
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 2 cups cooked jasmine rice
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup broccoli florets
  • 1 bell pepper, sliced
  • 2 green onions, chopped
  • Sesame seeds, for garnish
  • Salt and pepper, to taste

Instructions

1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Set aside.

2. Place the chicken in a bowl or resealable bag and pour half of the sauce over it. Toss to coat and marinate for at least 15 minutes.

3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, until golden brown and cooked through.

4. Add the broccoli and bell pepper to the skillet. Stir-fry for about 5 minutes, until just tender.

5. Pour in the remaining sauce along with the cornstarch mixture. Stir and simmer for 2 to 3 minutes, until the sauce thickens and coats the chicken.

6. Divide the cooked jasmine rice among serving bowls.

7. Spoon the sticky chicken and vegetables over the rice.

8. Garnish with chopped green onions and sesame seeds before serving.

Notes

For extra heat, add a drizzle of sriracha or a pinch of red pepper flakes.

Tamari can be used instead of soy sauce for a gluten-free option.

Nutritional values are estimates and may vary.

Find it online: https://cookingwithramsay.com/sticky-chicken-rice-bowls/