Ingredients
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1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
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2 cups cooked white or brown rice
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1/4 cup soy sauce
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1/4 cup honey
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2 tablespoons brown sugar
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2 tablespoons ketchup
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2 garlic cloves, minced
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1 teaspoon cornstarch + 1 tablespoon water (slurry)
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1 tablespoon vegetable oil
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1/4 teaspoon black pepper
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2 green onions, sliced (optional, for garnish)
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Sesame seeds (optional, for garnish)
Instructions
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In a small bowl, whisk together soy sauce, honey, brown sugar, ketchup, minced garlic, and black pepper. Set aside.
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Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
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Pour the sauce over the chicken and bring to a simmer.
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Stir and cook for 3–4 minutes, letting the sauce thicken slightly.
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Mix cornstarch and water to make a slurry, then stir it into the skillet. Cook for another 1–2 minutes, until the sauce is thick and sticky.
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Serve the sticky chicken over bowls of warm rice.
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Garnish with sliced green onions and sesame seeds if desired.