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–+ servings

Sticky Chicken Rice Bowls

A quick and comforting dish that pairs tender, saucy chicken with steamed rice, featuring a sweet-savory glaze made from pantry staples.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Quick Meals
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken and sauce
  • 1 lb chicken breast, diced into bite-sized pieces Can substitute with boneless skinless chicken thighs for juicier results.
  • 1/4 cup soy sauce Use low-sodium if preferred; can swap for tamari for gluten-free version.
  • 2 tablespoons honey Substitute with maple syrup or brown sugar.
  • 1 tablespoon rice vinegar Or use apple cider vinegar.
  • 1 tablespoon sesame oil Add with sauce or at the end for flavor.
  • 1 teaspoon garlic, minced About 1 clove.
  • 1 teaspoon ginger, minced Or use 1/4 tsp ground ginger.
For serving
  • 2 cups cooked rice White, brown, or jasmine rice work well.
  • to taste none green onions, chopped For garnish.
  • to taste none sesame seeds For garnish.

Method
 

Preparation
  1. Whisk the sauce: In a small bowl combine the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger. Stir until honey dissolves.
  2. Heat the skillet: Warm a large skillet over medium heat and add a splash of oil if your pan isn’t nonstick.
Cooking
  1. Brown the chicken: Add the diced chicken in a single layer. Cook, stirring occasionally, until all sides are lightly browned and the chicken is cooked through, about 5–7 minutes.
  2. Add the sauce: Pour the sauce over the chicken. Bring to a gentle simmer and cook for 2–4 minutes, stirring, until the sauce thickens slightly and coats the chicken.
  3. Serve: Spoon the sticky chicken over cooked rice and sprinkle with chopped green onions and sesame seeds.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 2gSugar: 6g

Notes

Best served hot. For a well-rounded meal, add quick-steamed vegetables or a crunchy salad. Refrigerate leftovers for up to 3-4 days; reheat carefully to prevent drying out.

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