Ingredients
Scale
Here’s what you’ll need to create this delicious bowl:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/3 cup soy sauce, low-sodium preferred
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked rice (white or brown), for serving
- Green onions and sesame seeds, for garnish
If you’re out of something, don’t worry—swap honey for brown sugar or rice vinegar for apple cider vinegar. It’s all about making it work with what you have!
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces, cooking until browned on both sides, about 6-8 minutes. Remove and set aside.
- In the same pan, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch mixture to thicken the sauce, cooking for another 2-3 minutes until it’s glossy and coats the back of a spoon.
- Return the chicken to the pan, tossing to coat in the sticky sauce. Cook for an additional 2-3 minutes until the chicken is cooked through.
- Serve the chicken over bowls of cooked rice, garnished with green onions and sesame seeds.
Pro tip: If you’re in a rush, prep the sauce components in advance. It saves precious minutes when the kids are clamoring for dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sticky Teriyaki Chicken Bowl, recipe, cooking, food
