Description
Mouthwatering sticky chicken rice bowls deliver a perfect balance of savory and sweet Asian-inspired flavors. Tender marinated chicken nestled over fluffy rice creates an irresistible meal you’ll crave again and again.
Ingredients
Scale
Sticky Chicken Rice Bowls
Protein:
- 1 lb (450 g) chicken thighs or breasts, diced
Sauce and Seasoning:
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ teaspoon red pepper flakes (optional, for spice)
Cooking and Garnish:
- 2 tablespoons vegetable oil
- 2 cups cooked white or brown rice
- 1 cup (150 g) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Coat diced chicken thoroughly with cornstarch, ensuring each piece is completely and evenly dusted to create a crispy exterior.
- Warm vegetable oil in a spacious skillet over medium-high temperature, creating a sizzling cooking surface.
- Carefully place cornstarch-covered chicken pieces into the hot skillet, allowing them to develop a beautiful golden-brown crust.
- Gently maneuver chicken pieces during cooking, rotating to achieve uniform browning and ensure complete internal cooking.
- Monitor chicken’s color transformation and internal temperature, cooking until pieces are perfectly crisp and cooked through without drying out.
- Once chicken reaches optimal doneness, delicately transfer pieces from skillet onto a clean plate, preserving their crunchiness and heat.
Notes
- Keep chicken pieces uniform in size for even cooking and golden-brown exterior.
- Use paper towels to pat chicken dry before adding cornstarch to ensure maximum crispiness and better coating adhesion.
- Select boneless, skinless chicken thighs as an alternative to chicken breasts for more flavor and juiciness.
- Allow chicken to rest for a few minutes after cooking to help retain internal moisture and prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg