Description
A delightful fusion of flavors featuring crispy chicken coated in a sticky glaze served over fluffy rice and fresh vegetables.
Ingredients
Scale
- 2 lbs boneless chicken thighs or breasts
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups short-grain sticky rice
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup bok choy, chopped
- 2 scallions, sliced
- 2 tablespoons sesame seeds
Instructions
- Marinate the chicken in a mixture of soy sauce, brown sugar, sesame oil, garlic, and ginger for at least 30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken until golden brown and cooked through, about 5-7 minutes per side.
- Add the leftover marinade sauce to the pan and bring to a simmer until thickened.
- Prepare the rice according to package instructions and keep warm.
- Sauté the bell peppers, carrots, and bok choy in another skillet until tender and vibrant.
- Assemble bowls with rice, glazed chicken, and sautéed vegetables, then garnish with scallions and sesame seeds.
Notes
Try substituting chicken with tofu for a plant-based version. Use honey if you run out of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean fried chicken, rice bowls, sticky chicken, family recipe, comfort food