Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup long-grain white rice
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 green onion, thinly sliced (for garnish)
- Optional: sesame seeds (for garnish)
Instructions
- Step 1: Cook the rice according to package directions. While the rice is cooking, prepare the chicken.
- Step 2: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, minced garlic, and ginger. Add the chicken pieces and toss to coat completely. Marinate for at least 15 minutes (longer is better).
- 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: Once the rice is cooked, fluff it with a fork. Divide the rice among bowls. Top each bowl with the sticky chicken.
- Step 5: Garnish with sliced green onions and sesame seeds (if using). Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- For an extra flavour boost, serve with a side of steamed broccoli or a quick kimchi slaw.
- To ensure perfectly sticky chicken, don't overcrowd the pan when cooking; cook in batches if necessary for even browning and sauce thickening.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American