Sticky Chicken Rice Bowls
| 2 cups | cooked white or jasmine rice |
| 450 g | boneless, skinless chicken thighs, cut into bite-sized pieces |
| 2 tbsp | vegetable oil |
| ¼ cup | soy sauce |
| 3 tbsp | honey |
| 1 tbsp | sesame oil |
| 2 cloves | garlic, minced |
| 1 tbsp | grated fresh ginger |
| ¼ tsp | red chili flakes (optional) |
| 2 | green onions, sliced |
| 1 tbsp | sesame seeds (optional, for garnish) |
| Steamed broccoli or snap peas for serving |
| Prepare the rice according to package instructions and set aside. |
| In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and red chili flakes if using. |
| Heat vegetable oil in a large skillet or wok over medium-high heat. |
| Add the chicken pieces and cook for 4-5 minutes per side until browned and fully cooked. Remove the chicken from the skillet and set aside. |
| Pour the sauce mixture into the skillet and bring to a simmer. Let the sauce cook for 2-3 minutes until slightly thickened. |
| Return the chicken to the skillet and toss to coat evenly in the sticky sauce. |
| To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the sticky chicken, steamed broccoli or snap peas, and garnish with green onions and sesame seeds. |
| Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes |