Description
These sticky chicken rice bowls are a delightful fusion of tender, marinated chicken and fluffy rice, all drizzled with a creamy, spicy mayo. The combination of sweet and savory flavors, along with the satisfying texture of the sticky rice, creates a mouthwatering experience that will leave you craving more.
Ingredients
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- For the Rice:
- 2 cups jasmine rice
- 4 cups water
- For the Spicy Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lime juice
- For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- In a bowl, combine soy sauce, honey, sesame oil, garlic, and ginger. Add chicken pieces and marinate for at least 30 minutes.
- While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- In a small bowl, mix mayonnaise, sriracha, and lime juice to create the spicy mayo.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and caramelized.
- Fluff the cooked rice with a fork and divide it into bowls.
- Top the rice with the sticky chicken and drizzle generously with spicy mayo.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- This dish can be made ahead by marinating the chicken the night before and storing it in the refrigerator.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, substitute soy sauce with tamari.
- For a vegetarian version, replace chicken with tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main-dish
- Method: sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (chicken, rice, and sauce)
- Calories: 550
- Sugar: 10 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: sticky chicken rice bowls, spicy mayo, Asian cuisine, easy dinner recipes, chicken recipes, rice bowls, quick meals, comfort food, gluten-free options, marinated chicken, creamy sauce, flavorful rice, weeknight dinners