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Sweet and Savory Sticky Chicken Rice Bowls

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  • Author: Effie Johnson

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces

  • 2 cups cooked white or brown rice

  • 1/4 cup soy sauce

  • 1/4 cup honey

  • 2 tablespoons brown sugar

  • 2 tablespoons ketchup

  • 2 garlic cloves, minced

  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)

  • 1 tablespoon vegetable oil

  • 1/4 teaspoon black pepper

  • 2 green onions, sliced (optional, for garnish)

  • Sesame seeds (optional, for garnish)


Instructions

 

  1. In a small bowl, whisk together soy sauce, honey, brown sugar, ketchup, minced garlic, and black pepper. Set aside.

  2. 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.

  3. Pour the sauce over the chicken and bring to a simmer.

  4. Stir and cook for 3–4 minutes, letting the sauce thicken slightly.

  5. 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.

  6. Serve the sticky chicken over bowls of warm rice.

  7. Garnish with sliced green onions and sesame seeds if desired.