Ingredients
Scale
- 2 cups of jasmine rice or sushi rice
- 1 lb boneless, skinless chicken thighs or breasts, sliced into strips
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon hoisin sauce (optional for extra flavor)
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sliced green onions and sesame seeds for garnish
- Fresh vegetables like steamed broccoli or sautéed bok choy (optional)
Instructions
- Start by cooking 2 cups of jasmine or sushi rice according to package instructions. Rinse the rice until the water runs clear, then cook using a rice cooker or stovetop method. Keep warm and set aside.
- In a small bowl, whisk together soy sauce, honey, hoisin sauce (if using), rice vinegar, minced garlic, and grated ginger to make the sticky sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes. Pour the sauce over the chicken and cook for an additional 2-3 minutes until thickened and evenly coated.
- Divide cooked rice into serving bowls. Top with the sticky chicken and garnish with sliced green onions and sesame seeds. Add steamed or sautéed vegetables as desired.
Notes
- For extra flavor, marinate the chicken in some of the sauce for 15-30 minutes before cooking.
- You can substitute chicken with shrimp, tofu, or beef for variety.
- Leftovers can be stored in airtight containers for up to 3 days; reheat with a splash of water or soy sauce to restore sticky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free option available when using gluten-free soy sauce
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg