Ingredients:

  • 680g (1.5 lbs) Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tbsp Cornstarch
  • 0.5 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Neutral oil (avocado or vegetable oil)
  • 80ml (1/3 cup) Low-sodium soy sauce
  • 60ml (1/4 cup) Honey
  • 1 tbsp Rice vinegar
  • 1 tbsp Fresh ginger, grated
  • 3 cloves Garlic, minced
  • 1 tsp Toasted sesame oil
  • 1 tsp Sriracha
  • 3 cups Cooked Jasmine rice
  • 1 cup Steamed broccoli florets
  • 2 Green onions, thinly sliced
  • 1 tsp Toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and sriracha until well combined.
  2. In a separate large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear for 5-6 minutes until golden brown and cooked through.
  4. Pour the prepared sauce over the chicken. Simmer for 2-3 minutes, tossing constantly, until the sauce reduces into a thick, mahogany-colored glaze that clings to the chicken.
  5. Assemble the bowls by dividing the cooked jasmine rice and steamed broccoli among four bowls. Top with the sticky chicken.
  6. Garnish with sliced green onions and toasted sesame seeds before serving.