Ingredients
Scale
- Boneless, skinless chicken thighs 1.5 lbs
- Soy sauce 1/4 cup
- Honey 2 tablespoons
- Rice vinegar 2 tablespoons
- Garlic, minced 2 cloves
- Ginger, grated 1 teaspoon
- Cooked rice 3 cups
- Green onions, sliced for garnish 2
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces. In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
- Step 2: Add the chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet and cook until the chicken is cooked through and the sauce has thickened and become sticky, about 8-10 minutes. Stir frequently to prevent burning.
- Step 4: Divide the cooked rice among bowls. Top with the sticky chicken.
- Step 5: Garnish with sliced green onions. Serve immediately.
Notes
- Store leftover sticky chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat with a splash of water to loosen the sauce.
- Try topping your rice bowl with a sprinkle of sesame seeds or a drizzle of sriracha for an extra layer of flavor.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American