Description
A wholesome dish combining tender chicken with a sticky glaze, served over rice and colorful vegetables, capturing the warmth of heritage.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sriracha or chili garlic sauce (adjust to heat preference)
- 1 tablespoon sesame oil or vegetable oil
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika
- Water, to thin as needed
- Cooked white or brown rice
- Steamed or sautéed vegetables (such as broccoli, carrots, snap peas)
- Sliced green onions or sesame seeds (optional for garnish)
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, sriracha, and sesame oil. Add the chicken pieces and toss to coat well in the marinade. Let it marinate for at least 20 minutes or refrigerate for up to overnight.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and fully cooked through, about 6–8 minutes.
- Prepare the creamy sauce by mixing mayonnaise, ketchup, rice vinegar, sugar, and paprika in a small bowl. Thin with water until desired consistency is reached.
- To assemble your bowls, layer cooked rice, sautéed or steamed vegetables, and top with chicken. Drizzle with the creamy sauce and garnish with green onions or sesame seeds.
- Serve warm and enjoy!
Notes
For a vegan twist, substitute chicken with cubed tofu or chickpeas. Adjust sriracha based on heat preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg