Ingredients
Equipment
Method
- Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.1 cup uncooked jasmine rice, 1.5 cups water
- While the rice is cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl. Set aside.2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Pat the chicken pieces dry with paper towels. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through.1.5 lbs boneless, skinless chicken thighs, 1 tablespoon vegetable oil
- Once the chicken is cooked, pour the prepared sticky glaze over the chicken in the skillet. Stir and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken in a glossy, delicious glaze.1.5 lbs boneless, skinless chicken thighs
- In a small cup, whisk together 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this slurry into the skillet with the chicken and sauce. Stir constantly until the sauce thickens to your desired consistency, which should only take about 30 seconds to a minute.1 teaspoon cornstarch, 2 tablespoons water
- Divide the fluffy jasmine rice among your serving bowls. Top generously with the saucy, sticky chicken.1 cup uncooked jasmine rice
- Finish your Delicious Sticky Chicken Rice Bowls with your favorite garnishes. Sliced green onions add a fresh bite, toasted sesame seeds provide a nutty crunch, chopped cilantro brings brightness, and a drizzle of sriracha offers a welcome kick of heat.sliced green onions, toasted sesame seeds, chopped cilantro, sriracha
Notes
Store any leftover cooked chicken and rice in airtight containers in the refrigerator for up to 3-4 days. It’s best to store the chicken and rice separately, or at least not completely mixed to maintain optimal texture.
To reheat, place the rice and chicken in a microwave-safe dish. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. For a crisper chicken texture and more integrated sauce, you can gently reheat the chicken in a skillet over medium-low heat with a splash of water or soy sauce, then serve it over freshly reheated or prepared rice.
