Description
Quick and comforting sticky chicken rice bowls with a sweet soy glaze, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Whisk soy sauce, honey, rice vinegar, minced garlic, and minced ginger in a bowl until combined.
- Heat sesame oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden and cooked through (about 6–8 minutes).
- Pour the sauce over the chicken, stir to coat, and simmer for 2–3 minutes until the sauce thickens and becomes glossy.
- Divide 2 cups cooked rice between bowls and spoon the sticky chicken and sauce over the rice.
- Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
For a gluten-free option, use low-sodium soy sauce or tamari. Substitute honey with maple syrup or brown sugar as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg