Ingredients
Scale
- 2 cups jasmine rice
- 1 lb chicken thighs, boneless and skinless
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
- Crispy vegetables (carrots, bell peppers)
Instructions
- Cook jasmine rice according to package instructions and set aside.
- In a bowl, mix soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil to make the sauce.
- Slice chicken thighs into strips and marinate in the sauce for 15 minutes.
- Heat a skillet over medium-high heat and cook chicken until browned and cooked through, about 6-8 minutes.
- Meanwhile, prepare crispy vegetables by sautéing or roasting with a little oil.
- Assemble rice bowls by dividing rice among bowls, topping with cooked chicken and crispy vegetables, and garnishing with green onions and sesame seeds.
Notes
- Adjust sweetness and saltiness by modifying honey and soy sauce quantities.
- For extra flavor, drizzle additional sauce over the chicken before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: Thirty grams
- Cholesterol: 85 mg