Sticky Chicken Rice Bowls

why make this recipe

Sticky Chicken Rice Bowls are a great meal choice because they are easy to make and full of flavor. The combination of sweet and savory flavors makes it appealing to both kids and adults. Plus, this recipe is quick, so you can have a delicious dinner ready in no time. It’s also a one-bowl meal, which makes cleaning up simple!

how to make Sticky Chicken Rice Bowls

Ingredients

• 2 cups cooked rice
• 1 lb chicken breast, diced
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Directions

1. In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. In a skillet over medium heat, add diced chicken and cook until browned.
3. Pour the sauce over the chicken and cook until the chicken is cooked through and the sauce thickens.
4. Serve the sticky chicken over cooked rice.
5. Garnish with chopped green onions and sesame seeds.

how to serve Sticky Chicken Rice Bowls

Serve Sticky Chicken Rice Bowls warm, right after cooking. You can place the sticky chicken on a bed of rice and sprinkle with green onions and sesame seeds for a nice touch. This dish pairs well with a side of steamed vegetables or a fresh salad if you want to add more to your meal.

how to store Sticky Chicken Rice Bowls

To store Sticky Chicken Rice Bowls, let them cool completely, then place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, you can freeze them for up to two months.

tips to make Sticky Chicken Rice Bowls

• Use leftover chicken to save time. Just heat it up and add the sauce.
• If you want extra heat, add a dash of chili flakes to the sauce.
• You can swap out the chicken for tofu or shrimp for a different protein.
• Always taste the sauce before pouring it over the chicken to adjust sweetness or saltiness.

variation

You can easily change this recipe by adding vegetables like bell peppers or broccoli. Just add them when the chicken is cooking, and let them fry until soft. You can also try using brown rice for a healthier option.

FAQs

1. Can I use a different kind of meat?
   Yes, you can use pork, beef, or even tofu as alternatives to chicken.

2. Is this recipe gluten-free?
   To make this dish gluten-free, use gluten-free soy sauce or tamari.

3. Can I prepare this in advance?
   Yes, you can prepare the sauce and chicken ahead of time. Just cook the chicken and mix in the sauce right before serving.

Sticky Chicken Rice Bowls

A quick and flavorful one-bowl meal combining sweet and savory chicken served over rice, perfect for a family dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups cooked rice Can use white or brown rice.
• 1 lb chicken breast, diced Leftover chicken can be used as a time-saver.

Sauce ingredients

• 1/4 cup soy sauce Use gluten-free soy sauce for gluten-free option.
• 1/4 cup honey Adjust sweetness to taste.
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

Garnish

• Green onions, chopped
• Sesame seeds

Method

 

Preparation

1. In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

Cooking

1. In a skillet over medium heat, add diced chicken and cook until browned.
2. Pour the sauce over the chicken and cook until the chicken is cooked through and the sauce thickens.

Serving

1. Serve the sticky chicken over cooked rice.
2. Garnish with chopped green onions and sesame seeds.

Notes

For extra heat, add a dash of chili flakes to the sauce. You can swap out chicken for tofu or shrimp for a different protein. Always taste the sauce before pouring it over the chicken to adjust sweetness or saltiness. Store in the fridge for up to three days or freeze for up to two months.