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Sticky Chicken Rice Bowls

A quick and easy one-pan wonder that provides a delightful mix of flavors, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Preferably day-old for better texture.
  • 1 lb chicken breast, diced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon garlic, minced Pre-minced can be used for convenience.
  • 1 tablespoon ginger, minced Pre-minced can be used for convenience.
  • 1 tablespoon sesame oil
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Method
 

Preparation
  1. In a bowl, mix soy sauce, honey, balsamic vinegar, garlic, ginger, and sesame oil to create the sauce.
  2. In a pan, cook the diced chicken over medium heat until fully cooked.
  3. Add the sauce to the pan and cook for an additional 3-5 minutes until the sauce thickens and coats the chicken nicely.
  4. Serve over cooked rice and garnish with green onions and sesame seeds.

Notes

Store leftovers in the fridge for about 3-4 days, or freeze for up to 3 months. Reheat in the microwave or stovetop. For variations, swap chicken with tofu or tempeh, or add pineapple for a tropical twist.