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Glossy glazed chicken thighs served over white jasmine rice in a bowl with cucumber slices and green onions

Sticky Chicken Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 cups jasmine rice
  • 1 tablespoon vegetable oil
  • 0.5 cup low -sodium soy sauce
  • 0.25 cup hone y
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic , minced
  • 1 tablespoon cornstarc h
  • 2 tablespoons cold water
  • 2 green onions , thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 seedless cucumber , sliced

Method
 

  1. Rinse jasmine rice until water runs clear and cook according to package directions.
  2. In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create the glaze.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add chicken pieces to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
  5. Reduce heat to medium and pour the glaze mixture over the chicken, stirring to coat evenly.
  6. In a small cup, mix cornstarch and cold water to create a slurry, then pour into the skillet.
  7. Simmer for 1 to 2 minutes until the sauce thickens to a glossy, sticky consistency.
  8. Divide the cooked rice into four bowls and top with the sticky chicken.
  9. Garnish with sliced green onions, sesame seeds, and cucumber slices before serving.