Sticky Chicken Rice Bowls
A comforting dish featuring tender chicken thighs glazed in a savory honey soy sauce, served over fragrant Jasmine rice.
Ingredients
Main Ingredients
- 2 cups Jasmine rice Can substitute with brown rice.
- 1 lb chicken thighs Juicy and tender; can use chicken breasts for a leaner option.
- 1/4 cup soy sauce Tamari is a great gluten-free substitute.
- 1/4 cup honey Maple syrup is a good vegan alternative.
- 1 tablespoon rice vinegar Apple cider vinegar works well too.
- 2 cloves garlic, minced Adjust according to taste.
- 1 tablespoon sesame oil Can substitute with olive oil but won’t provide the same depth.
- to taste Chopped scallions and sesame seeds For garnish.
Instructions
Cooking the Rice
- In a rice cooker or pot, prepare Jasmine rice according to package instructions, adding a bit of salt to enhance flavor.
Preparing the Sauce
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and minced garlic.
Searing the Chicken
- Heat sesame oil in a skillet over medium-high heat. Add the chicken thighs and sear for about 4-5 minutes on each side until golden brown.
Glazing the Chicken
- Pour the sauce over the seared chicken, allowing it to bubble and coat each piece until caramelized, about 5-7 minutes.
Assembling the Bowls
- Once the chicken is sticky and glazed, slice it into bite-sized pieces. In serving bowls, layer the fluffy rice, top with chicken, and finish with a sprinkle of scallions and sesame seeds.
Notes
For a variation, add steamed veggies like broccoli or bell peppers in the last few minutes of cooking. For a spicy twist, add red pepper flakes or chili oil.