Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 cup cooked rice, per bowl
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic.
- Step 2: Add the chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Step 4: Serve the sticky chicken over a bed of cooked rice.
- Step 5: Garnish with sesame seeds and chopped green onions (optional).
Notes
- Store leftover sticky chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of water if needed to loosen the sauce.
- For an extra burst of flavor, serve your Sticky Chicken Bowls with a side of quick pickled cucumbers or shredded carrots.
- To prevent the sauce from becoming too thick, reduce the heat slightly once the chicken is nearly cooked and stir frequently during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American