Name: Sticky Chicken Rice Bowls Recipe: A Flavorful One-Bowl Delight
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 lb (450 g) chicken thighs or breasts, cut into bite-size pieces; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons honey or brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil (optional); 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch (optional, for thickening); 2 cups cooked white rice (or jasmine, basmati, or brown rice); 1 tablespoon sesame seeds (for garnish); 2 green onions, sliced (for garnish); 1–2 cups broccoli florets, steamed or stir-fried; 1 small carrot, thinly sliced or shredded; Optional toppings: avocado slices, pickled onions, spicy mayo, chopped peanuts, lime wedges

Ingredients

For the chicken and marinade:

1 lb (450 g) chicken thighs or breasts, cut into bite-size pieces
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (optional, for thickening)

For the rice base:

2 cups cooked white rice (or jasmine, basmati, or brown rice)
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)

For the vegetables and toppings:

1–2 cups broccoli florets, steamed or stir-fried
1 small carrot, thinly sliced or shredded
Optional toppings: avocado slices, pickled onions, spicy mayo, chopped peanuts, lime wedges

Instructions

Make the marinade:
In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. If you want a thicker sauce, stir in the cornstarch.
Marinate the chicken:
Add the chicken pieces to the marinade, toss to coat, and cover. Let it sit in the fridge for at least 20–30 minutes (or up to 1 hour if you have time).
Cook the rice:
While the chicken marinates, cook your rice according to the package instructions. Fluff it with a fork and set aside.
Cook the chicken:
Heat a drizzle of oil in a pan over medium heat. Add the marinated chicken (keep the leftover marinade). Sear the chicken for 5–7 minutes per side until golden and cooked through.
Thicken the sauce:
Pour the leftover marinade into the pan and let it simmer for 2–3 minutes until it thickens and coats the chicken in a glossy glaze.
Prepare the veggies:
Quickly steam or stir-fry the broccoli and slice the carrots. You can also prepare any extra toppings you like, such as avocado or pickled onions.
Assemble the bowls:
Divide the rice into bowls, top with the sticky chicken, and arrange the veggies. Drizzle any extra sauce over the top.
Garnish and serve:
Sprinkle with sesame seeds and sliced green onions. Add spicy mayo, lime wedges, or peanuts if desired — and dig in!

Nutrition

Serving Size: 1 bowl (about 1¼ cups)
Calories: 480 kcal
Sugar: 12 g
Sodium: 720 mg
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 50 g
Protein: 32 g
Cholesterol: 110 mg