Sticky Chicken Rice Bowls

Sweet, savory, and sticky chicken served over fluffy rice with a mouthwatering glaze—these Sticky Chicken Rice Bowls are a quick, flavorful meal perfect for busy weeknights!

Ingredients:
For the Chicken:

1 lb chicken thighs or breasts, cut into bite-sized pieces

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp cornstarch

½ tsp garlic powder

½ tsp ginger powder

For the Sticky Sauce:

¼ cup soy sauce

3 tbsp honey or brown sugar

2 tbsp rice vinegar

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp grated ginger

1 tbsp cornstarch + 2 tbsp water (for slurry)

For Serving:

2 cups cooked jasmine rice

2 green onions, chopped

1 tbsp sesame seeds

Sriracha or chili flakes (optional)

Directions:

Marinate the Chicken:

In a bowl, mix chicken pieces with soy sauce, oyster sauce, cornstarch, garlic powder, and ginger powder.
Let marinate for 10-15 minutes.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the sauce.

Cook the Chicken:

Heat 1 tbsp oil in a skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, until browned and cooked through.