Sticky Soy Garlic Chicken Rice Bowl
Tender chicken coated in a sticky soy-garlic glaze, served over fluffy rice with crisp vegetables.
Equipment
- Mixing bowls
- Skillet or frying pan
- Saucepan
- Steamer basket (optional)
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 0.25 cup soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp black pepper
- 0.5 tsp red chili flakes optional
Rice
- 2 cups jasmine or long-grain rice
- 4 cups water
- Pinch salt
Vegetables & Garnish
- 1 cup broccoli florets
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onions sliced thin
- 1 tsp sesame seeds
Instructions
- Rinse the rice under cold water until the water runs clear. Cook rice with water and a pinch of salt until tender. Let rest for 5 minutes.
- Mix soy sauce, honey, rice vinegar, sesame oil, black pepper, and chili flakes in a small bowl. Set aside.
- Heat oil in a skillet over medium-high heat. Sear chicken thighs 3–4 minutes per side until golden.
- Add minced garlic to chicken, cook 1 minute until fragrant.
- Pour soy-garlic sauce over chicken, cook 5–7 minutes until sauce thickens and becomes sticky.
- Steam or stir-fry broccoli, bell pepper, and carrot until tender-crisp.
- Assemble bowls: rice at the base, top with chicken and vegetables. Garnish with green onions and sesame seeds.
- Serve immediately and enjoy!
Notes
You can swap vegetables according to preference or add ginger for extra flavor.