Sticky Chicken Rice Bowls
Enjoy a bowl of tender chicken marinated in a sweet and savory sauce served over fluffy jasmine rice, perfect for busy weeknights or gatherings.
Ingrédients
For the Chicken
- 1 lb boneless and skinless chicken thighs You can substitute with chicken breasts for a leaner option.
- 1/4 cup soy sauce Use low-sodium soy sauce for a healthier choice.
- 1/4 cup honey Agave syrup or maple syrup can be used for a vegan option.
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 teaspoon black pepper
For Serving
- 2 cups cooked jasmine rice
- 2 pieces green onions, chopped For garnish.
- sesame seeds For garnish.
Instructions
Preparation
- Cook jasmine rice according to package instructions.
Make the Marinade
- In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper.
Marinate the Chicken
- Add chicken thighs to the marinade and coat well. Let it marinate for at least 30 minutes.
Cooking
- Heat a skillet over medium heat.
- Add marinated chicken thighs and cook for about 6-7 minutes per side or until cooked through (internal temperature should reach 165°F).
- Remove chicken and let it rest for a few minutes.
- Slice chicken into bite-sized pieces.
Assembly
- On a plate, place cooked jasmine rice, lay sliced chicken on top, and drizzle with any remaining marinade.
- Garnish with chopped green onions and sesame seeds.
Notes
For added flavor, feel free to include vegetables or a spicy sauce. Best enjoyed fresh but can be refrigerated and reheated.