Sticky Honey Ginger Soy Chicken Bowls – Sweet, Savory & Easy Meal
Bright, savory, and with a touch of sweet—these Crispy Honey-Ginger Soy Chicken Rice Bowls bring all the textures and flavors of your favorite Asian takeaway into one easy, weeknight-friendly dish.
Flavor-Packed Soy-Ginger Marinade & Glaze
This all-in-one sauce is your marinade, your glaze, and your bowl dressing. It combines:
- ½ cup low-sodium soy sauce
- ⅓ cup honey (or brown sugar)
- 3 Tbsp olive oil
- 1 Tbsp toasted sesame oil
- ⅓ cup rice vinegar (or fresh lime juice)
- 1½–2 Tbsp grated fresh ginger (or paste)
- 4 garlic cloves, minced (or paste)
Chef’s Note: Reserve ¾ cup of the sauce, then simmer it down to a sticky glaze while the chicken cooks.
Chicken Prep with a Crispy Pan-Sear Twist
- Whisk all sauce ingredients together. Pour ¾ cup into a small saucepan, set aside.
- Marinate 1½–2 lbs of boneless, skin-on chicken thighs (for extra crispness) in the remaining sauce for 2–8 hours in the fridge.
- Heat a large skillet over medium-high heat. Remove chicken from marinade (discard spent marinade). Sear skin-side down 5–7 minutes until golden and crisp; flip and cook another 4–5 minutes until 165°F.
- Transfer chicken to a plate, tent with foil, and let rest for 5 minutes. Meanwhile, bring the reserved ¾ cup marinade to a simmer and reduce by half until sticky.
- Slice the chicken into strips and toss gently in the reduced glaze to coat.
Quick-Assemble Rice Bowls
- Divide 2 cups hot cooked rice (white, brown, or coconut rice) among 4–6 bowls.
- Top each with 6 cups coarsely chopped green cabbage or crunchy slaw mix.
- Arrange glazed chicken slices over the vegetables.
- Drizzle extra marinade or your favorite Asian chili sauce.
- Garnish with chopped cilantro, sliced green onions, lime wedges, and toasted sesame seeds.
Special Tips
- For an ultra-crisp finish, pat chicken skin dry and dust lightly with cornstarch before searing.
- Freeze ginger in cubes—grate straight from frozen to save prep time.
- Massage cabbage with a splash of rice vinegar and a pinch of salt 10 minutes before assembly to soften and boost flavor.
These bowls balance crunchy, savory, and sweet elements for a bowl you’ll crave on repeat. Enjoy hot, or prep ahead for meal-prep perfection!
Source link: Original Recipe
Crispy Honey-Ginger Soy Chicken Rice Bowls
Savory-sweet chicken thighs marinated and pan-seared, served over rice and crisp cabbage with a sticky honey-ginger soy glaze.
Ingredients
Method
- Whisk all marinade ingredients together. Reserve ¾ cup in a saucepan; refrigerate the rest with the chicken.
- Marinate chicken in the fridge for 2–8 hours.
- Heat a skillet to medium-high. Sear chicken skin-side down 5–7 minutes until crisp; flip and cook 4–5 minutes until 165°F.
- Rest chicken under foil 5 minutes. Simmer reserved marinade until thick and syrupy.
- Slice chicken, toss in glaze, and assemble over rice and cabbage. Garnish and serve.
