Go Back

Sticky Chicken Rice Bowls

A quick and delicious one-pan meal featuring jasmine rice and sweet-savory sticky chicken, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Family-friendly
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups jasmine rice Rinsed until water runs clear
For the Chicken
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
  • 1/2 cup soy sauce Can use tamari for gluten-free
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon cornstarch
For Garnish
  • Sesame seeds For garnish
  • Green onions, sliced For garnish
  • Chili flakes For garnish

Method
 

Preparation
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Cook the jasmine rice according to package instructions and set aside.
  3. Slice the chicken breasts into bite-sized pieces.
  4. In a small bowl, mix together soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, water, and cornstarch.
Cooking
  1. In a large skillet, cook the chicken pieces over medium heat until they are no longer pink in the center.
  2. Pour the sauce mixture over the cooked chicken and stir well until the sauce thickens and coats the chicken.
Serving
  1. Divide the cooked rice into bowls.
  2. Top the rice with the sticky chicken.
  3. Garnish with sesame seeds, sliced green onions, and a sprinkle of chili flakes.
  4. Serve the sticky chicken rice bowls hot and enjoy!

Notes

For added flavour, serve in vibrant dishes or add stir-fried veggies. Leftovers can be stored in the fridge for up to 3 days.