Sticky Chicken Rice Bowls
Delicious and easy Sticky Chicken Rice Bowls, perfect for a weeknight meal! Tender chicken coated in a savory, sweet, and sticky sauce, served over fluffy rice with fresh toppings. A family favorite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds Chicken Thighs, boneless, skinless
- 1 cup Chicken Broth
- 0.5 cup Soy Sauce
- 0.5 cup Brown Sugar
- 0.25 cup Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 4 cups Cooked Rice for serving
- 0.25 cup Green Onions, chopped for garnish
- 1 tablespoon Sesame Seeds for garnish
Instructions
Preparation Steps
- Cut the chicken into bite-sized pieces. In a bowl, whisk together the chicken broth, soy sauce, brown sugar, rice vinegar, and sesame oil.
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.
- Pour the sauce mixture over the chicken and bring to a simmer. Cook for 5 minutes, or until the sauce begins to thicken.
- Stir in the cornstarch slurry and cook for another minute, or until the sauce has thickened to your desired consistency.
- Serve the sticky chicken over cooked rice. Garnish with chopped green onions and sesame seeds.
Notes
Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.