Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds, for garnish
- Optional: steamed broccoli or snap peas
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions (typically a 1:1.5 rice-to-water ratio).
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add chicken to the skillet and sauté for 5-7 minutes until browned and cooked through.
- In a small bowl, whisk together soy sauce, honey, and rice vinegar. Pour over the chicken, stirring to coat evenly. Simmer for 5 minutes until the sauce thickens.
- Fluff the cooked rice with a fork. Serve the sticky chicken over rice, garnishing with chopped green onions and sesame seeds.
- Optionally, serve with steamed broccoli or snap peas for extra color and nutrition.
Notes
For extra flavor, add a splash of sriracha for spice or a tablespoon of peanut butter for a creamy twist. Substitute brown rice or quinoa for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: sticky chicken, rice bowl, quick dinner, easy recipe, Asian-inspired