Description
Korean-inspired sticky chicken rice bowls deliver a perfect balance of sweet, savory, and spicy flavors. Tender marinated chicken nestles over fluffy rice, complemented by fresh garnishes that elevate this quick weeknight dinner.
Ingredients
Scale
- 1 lb (450 g) chicken thighs or breasts, diced
- 2 cups cooked white or brown rice
- 1 cup (150 g) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) honey
- 2 tbsps rice vinegar or apple cider vinegar
- 2 tbsps cornstarch
- 2 tbsps vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (for garnish)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, sliced (for garnish)
- ¼ tsp red pepper flakes (optional, for spice)
Instructions
- Preparation: Thoroughly coat diced chicken with cornstarch, ensuring complete and even coverage for a crispy exterior that will seal in moisture and create a delectable texture.
- Searing: Heat vegetable oil in a spacious skillet over medium-high heat, then carefully introduce the cornstarch-dusted chicken pieces, allowing them to develop a rich, golden-brown crust that promises exceptional flavor and crunch.
- Cooking: Gently maneuver and rotate chicken pieces to achieve uniform browning, monitoring internal temperature and color transformation to ensure perfectly cooked, juicy morsels without compromising their delicate texture.
- Finishing: Once chicken reaches optimal doneness with a crisp exterior and succulent interior, transfer pieces to a clean plate, preserving their temperature and preparing for the final assembly of the rice bowls.
- Plating: Arrange cooked chicken atop steamed rice, drizzle with prepared sticky sauce, and garnish with chopped green onions and sesame seeds to complete the vibrant and appetizing dish.
Notes
- Optimize Cornstarch Coating: Shake off excess cornstarch to prevent clumping and ensure a light, crispy texture that won’t become soggy.
- Control Skillet Temperature: Maintain medium-high heat to achieve golden-brown chicken without burning, using a thermometer for precision cooking.
- Prevent Overcrowding: Cook chicken in batches to maintain pan temperature and allow each piece to crisp evenly, avoiding steaming instead of browning.
- Check Doneness Safely: Use a meat thermometer to confirm chicken reaches 165°F internally, guaranteeing food safety without compromising juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 590
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 80 mg