Description
A quick and satisfying dinner made with marinated chicken, fluffy rice, and vibrant vegetables, topped with a sweet-savory sticky sauce.
Ingredients
Scale
- 1 pound chicken thighs or breasts
- 2 cups cooked rice (white or brown)
- 1/4 cup soy sauce (low-sodium)
- 1/4 cup honey (or agave for vegan option)
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil to create a flavorful marinade.
- Add the chicken to the bowl, making sure to coat it well in the marinade and let it sit for at least 30 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for about 6-7 minutes per side until fully cooked.
- Toss in the mixed vegetables into the skillet and sauté for 3-5 minutes until tender yet crisp.
- Place the chicken and sautéed vegetables over the cooked rice, drizzling some extra sauce on top.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Marinate the chicken overnight for deeper flavor. You can use skinless chicken breasts or swap chicken for tofu or tempeh for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, rice, bowls, weeknight dinner, quick meal, sticky sauce