Description
These irresistible sticky chicken rice bowls combine tender, marinated chicken thighs glazed in a sweet and savory sauce served over fluffy cooked rice. This easy recipe features a delicious marinade of soy sauce, honey, garlic, ginger, and rice vinegar, cooked perfectly in a skillet for a quick yet flavorful meal ideal for busy weeknights.
Ingredients
Scale
For the Chicken and Marinade
- 1 lb boneless chicken thighs
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
For Serving
- 2 cups cooked rice
- 1/4 cup chopped green onions
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and ginger until fully combined. Add the chicken thighs and coat them well in the marinade. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Cook the Rice: While chicken marinates, rinse 2 cups of rice under cold water to remove excess starch, then cook it according to the package instructions until fluffy and tender.
- Sear the Chicken: Heat sesame oil in a large skillet over medium-high heat until hot. Remove chicken from marinade (reserve the marinade) and add chicken thighs to the skillet. Cook each side for 5-7 minutes until golden brown and the internal temperature reaches 165°F, ensuring the chicken is fully cooked through.
- Make the Sauce: Pour the reserved marinade into the skillet with the cooked chicken. Bring to a boil, then reduce heat to low and let it simmer for 5 minutes. This will thicken the sauce and glaze the chicken nicely.
- Assemble the Bowl: Place a serving of cooked rice in a bowl or plate, top with the sticky chicken pieces, and drizzle with the thickened sauce from the skillet. Garnish liberally with chopped green onions and serve immediately to enjoy your flavorful sticky chicken rice bowl.
Notes
- Marinating the chicken longer enhances the flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked to a safe 165°F internal temperature.
- Rinsing rice before cooking helps achieve a fluffier texture.
- For extra spice, add a pinch of red chili flakes to the marinade.
- Leftover sticky chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
