Description
Delicious sticky chicken rice bowls featuring tender chicken breasts cooked in a savory-sweet soy honey sauce, served over fluffy jasmine rice and garnished with sesame seeds, green onions, and chili flakes for a perfect balance of flavors and textures.
Ingredients
Scale
Rice
- 2 cups jasmine rice
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
Garnishes
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
- Chili flakes, for garnish
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and prevent it from becoming too sticky.
- Cook the Rice: Cook the jasmine rice according to package instructions, usually by simmering in water until tender, then set aside and keep warm.
- Prepare the Chicken: Slice the boneless, skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Mix the Sauce: In a small bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, water, and cornstarch, mixing well to blend all flavors and create a thickening agent for the sauce.
- Cook the Chicken: Heat a large skillet over medium heat and cook the chicken pieces until they are no longer pink in the center, ensuring they are thoroughly cooked but still juicy.
- Add the Sauce: Pour the prepared sauce mixture over the cooked chicken in the skillet and stir continuously until the sauce thickens and evenly coats the chicken pieces.
- Assemble Bowls: Divide the cooked jasmine rice into serving bowls, creating a base for the chicken and toppings.
- Top with Chicken: Spoon the sticky chicken with sauce evenly over the rice in each bowl.
- Garnish: Sprinkle sesame seeds, sliced green onions, and chili flakes over the top of the bowls for added flavor, texture, and a hint of heat.
- Serve: Serve the sticky chicken rice bowls hot and enjoy immediately for the best taste and texture.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the amount of honey to control sweetness to your preference.
- Chili flakes are optional; omit for a milder dish.
- Make sure to stir the sauce continuously after adding to prevent lumps from the cornstarch.
