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Description
High protein sticky chicken rice bowls featuring tender chicken cubes coated in a glossy honey-garlic sauce, served over fluffy jasmine rice for a satisfying meal.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups uncooked jasmine rice
- 3 cups water
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch, divided
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
Instructions
- Rinse the jasmine rice under cold water until clear, then combine with water and a pinch of salt in a pot; bring to a boil, reduce to low, and simmer covered for 15-18 minutes.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and 1 tablespoon of the cornstarch until smooth.
- Toss the cubed chicken in a separate bowl with the remaining 1 tablespoon of cornstarch and 1/2 teaspoon of salt until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 8-10 minutes.
- Pour the prepared honey-garlic sauce over the cooked chicken and stir constantly for 2-3 minutes until the sauce thickens into a glossy, sticky glaze.
- Portion the fluffy jasmine rice into bowls and top with a generous serving of the sticky chicken, garnishing with sesame seeds or sliced green onions if desired.
Notes
- Garnish with sesame seeds or sliced green onions for added flavor and presentation.
- Use low-sodium soy sauce to control salt intake.