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–+ servings

Sticky Chicken Rice Bowls

Comforting sticky chicken rice bowls that wrap around you like a warm hug, perfect for rainy days.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 500 g boneless and skinless chicken thighs Thighs are juicier than breasts.
  • 1 tbsp sesame oil For frying the chicken.
For the rice
  • 1 cup jasmine rice Soak for 30 minutes for fluffiness.
For the sauce
  • 2 tbsp soy sauce Kikkoman is recommended.
  • 4 tbsp brown sugar Or any sweetener preferred.
  • 2 cloves garlic, minced Can use 5 cloves for more flavor.
  • 1 inch ginger, grated Fresh ginger adds zing.
Garnish
  • to taste spring onions, chopped For garnish.

Method
 

Cooking the Chicken
  1. Heat 1 tablespoon of sesame oil in a pan over medium heat until it shimmers.
  2. Add the chicken and brown it on both sides for about 5 minutes.
Making the Sauce
  1. In a bowl, mix the soy sauce, brown sugar, minced garlic, and grated ginger.
  2. Pour the sauce over the chicken and let it simmer on low for about 10 minutes, turning occasionally.
Cooking the Rice
  1. Cook the jasmine rice according to package instructions (typically a 1:1 water to rice ratio).
  2. If rice is burnt, add a splash of water and cover for a few minutes to loosen it.
Serving
  1. Fluff the rice and spoon it into bowls.
  2. Top with sticky chicken and drizzle with remaining sauce.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 10g

Notes

Use a non-stick pan to prevent chicken sticking. Substitute brown sugar with maple syrup if needed. Pair with a glass of Chenin Blanc for a perfect meal.
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