Description
A quick and flavorful weeknight meal featuring crispy chicken tossed in a glossy sticky glaze, served over warm rice and topped with fresh vegetables.
Ingredients
For the Chicken
- 1.25 to 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces (Thighs deliver more moisture and forgiveness.)
- 2 tablespoons cornstarch (Helps crisp the chicken.)
- 1 teaspoon cornstarch (For the sauce.)
- 1 tablespoon neutral oil (avocado or canola) (For frying.)
- 1 teaspoon sesame oil (Optional for flavor.)
For the Sauce
- 3 tablespoons soy sauce or tamari (Tamari is gluten-free.)
- 3 tablespoons honey or brown sugar (Honey gives shine; brown sugar adds a caramel vibe.)
- 2 tablespoons rice vinegar (Apple cider vinegar can sub in.)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground
- pinch red pepper flakes (For spiciness.)
For Serving
- Cooked rice (jasmine, basmati, or short-grain sticky rice)
- Green onions, sesame seeds, and cucumber (For topping.)
- Optional add-ins: steamed broccoli, shredded carrots, or edamame (Add color and texture.)
Instructions
Preparation
- Get the rice going first so everything finishes at the same time.
- In a small bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, red pepper flakes, and 1 teaspoon of cornstarch until smooth. Set aside.
Cooking the Chicken
- Pat the chicken dry, then toss with 2 tablespoons of cornstarch and a pinch of salt.
- Heat a large skillet on medium-high with neutral oil. When the oil shimmers, add chicken in a single layer.
- Let it sit undisturbed for 2 to 3 minutes to sear, then stir occasionally until browned and cooked through, about 6 to 8 minutes. Add sesame oil during the last minute for flavor.
Making it Sticky
- Lower heat to medium and pour in the sauce. It will bubble and thicken in 30 to 60 seconds.
- Toss until the chicken is glossy and coated. If the sauce thickens too much, splash in a tablespoon of water.
Building the Bowls
- Spoon rice into bowls, top with sticky chicken, then add sliced cucumbers, scallions, sesame seeds, and any veggies you like.
- Taste and adjust with more salt, heat, or sweetness if needed.
Notes
You can keep it classic or customize with different rice or veggies. This recipe reheats well and can be adapted for various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian