Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 2 tablespoons sesame seeds, toasted
- 2 cups cooked white or brown rice
- 3 green onions, sliced
- Salt and pepper to taste
Feel free to substitute chicken breasts for the thighs if that’s what you have on hand, and if you’re out of rice vinegar, a splash of apple cider vinegar works just as well.
Instructions
- In a medium bowl, combine the soy sauce, honey, sesame oil, garlic, and ginger. Stir well to create the marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes, or if time allows, marinate in the fridge for an hour.
- Heat a large skillet over medium heat. Add the marinated chicken, discarding the leftover marinade. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and caramelized.
- Mix the cornstarch slurry and add it to the skillet. Stir continuously until the sauce thickens and coats the chicken beautifully, about 2 minutes.
- Stir in the rice vinegar and toasted sesame seeds, mixing everything thoroughly. Season with salt and pepper to taste.
- Serve the sticky sesame chicken over a generous bed of rice, garnished with green onions.
Pro tip: If you’re cooking with kids around, get them involved! They can help with mixing the marinade or setting the table—turning meal prep into a fun family activity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sticky Sesame Chicken Rice Bowl, recipe, cooking, food
