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Sticky Chicken Rice Bowls

Tender pieces of pan-seared chicken tossed in a savory-sweet garlic ginger glaze, served over fluffy rice with a creamy drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Coating
  • 1.5 lbs chicken breast or thighs cubed
  • 2 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sticky Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp water
  • 1 tsp sesame oil
Serving & Garnish
  • 3 cups cooked white rice
  • 2 cups steamed broccoli
  • 2 tbsp mayonnaise mixed with 1 tsp water
  • 1 tbsp toasted sesame seeds
  • 2 green onions sliced

Equipment

  • Large Skillet or Wok
  • Mixing bowls
  • Whisk
  • Rice cooker or pot

Method
 

  1. Pat chicken dry and toss in a bowl with cornstarch, salt, and pepper until evenly coated.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer.
  3. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  4. In a small bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, water, and sesame oil.
  5. Pour the sauce into the hot skillet. Simmer for 1-2 minutes until it begins to bubble and thicken.
  6. Return chicken to the pan and toss to coat in the sticky glaze.
  7. Divide rice into bowls. Top with sticky chicken and steamed broccoli.
  8. Drizzle with watered-down mayonnaise (optional) and garnish with sesame seeds and green onions.

Notes

For extra heat, add sriracha to the mayo drizzle.