Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by cutting chicken thighs into bite-sized pieces, seasoning generously with salt and pepper.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 5-7 minutes until golden brown.
- Whisk together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and a cornstarch slurry in a bowl.
- Pour the sauce mixture into the same skillet, scraping up brown bits. Cook for about 3-4 minutes until thickened.
- Return the seared chicken to the skillet, stirring gently to coat with the sauce. Simmer for 1-2 minutes.
- Spoon warm rice into bowls, top with sticky chicken and sauce, and finish with green onions.
Nutrition
Notes
These bowls are perfect for meal prep and store well in the fridge for up to 4 days.
