Sticky Chicken Rice Bowl: Easy, Flavorful 30-Minute Meal

Scale

1 lb boneless chicken thighs (or breasts)

3 tbsp soy sauce

2 tbsp honey

3 cloves garlic (minced)

1 tbsp rice vinegar

3 cups cooked jasmine rice

1 tbsp olive oil

Green onions and sesame seeds (for garnish)

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1. Cut chicken into bite-sized pieces and pat dry with paper towels.

2. In a small bowl, whisk soy sauce, honey, garlic, and vinegar together to create the sticky glaze.

3. Heat olive oil in a non-stick pan over medium-high heat. Add chicken and sear until golden brown.

4. Pour in the glaze and simmer until the sauce thickens and coats the chicken.

5. Add cooked jasmine rice to the pan and toss everything until well combined.

6. Top with green onions and sesame seeds before serving.

Use chicken thighs for a juicier texture. Add sriracha for spice or swap rice for quinoa for a lighter version.

This dish stores well; refrigerate up to 4 days in an airtight container and reheat before serving.