Description
Warm and comforting sticky chicken rice bowls filled with tender chicken and fluffy rice, perfect for fall gatherings.
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 2 cups cooked rice
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Orange slices for garnish
- Chopped green onions for topping
- Steamed vegetables of your choice (like broccoli or snow peas)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or a shallow dish. Pour the marinade over the chicken, and marinate in the refrigerator for at least 30 minutes.
- Cook the Chicken: Heat a non-stick skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and cook for around 6-7 minutes on each side until cooked through.
- Make the Sticky Sauce: Add the reserved marinade to the skillet and let it simmer until it thickens.
- Assemble the Bowls: Place rice at the bottom of bowls, slice the chicken on top, drizzle with sauce, and add steamed veggies, orange slices, and chopped green onions.
Notes
Perfect for meal prep! Store components separately to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian