Go Back
Sticky Chicken Rice Bowl

Sticky Chicken Rice Bowl Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, grated
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1 tsp gochujang (optional)
  • 2 cups cooked jasmine rice
  • 1 small cucumber, thinly sliced
  • 2 scallions, sliced
  • 1 tbsp toasted sesame seeds

Method
 

  1. Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and gochujang together in a small bowl.
  2. Heat vegetable oil in a large skillet over medium-high. Season chicken with salt, sear 4 to 5 minutes per side until golden and 165°F.
  3. Pour the glaze into the skillet, reduce heat to medium-low, and simmer 2 to 3 minutes while turning the chicken to coat.
  4. Divide rice among bowls, slice chicken and arrange over rice, add cucumber and scallions, spoon on extra sauce, and finish with sesame seeds.

Notes

The optional gochujang gives a soft, savory heat. If you skip it, the bowl stays just as sticky and satisfying.