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Soy Garlic Chicken Bowls

This dish features bite-sized chicken pieces cooked in a sticky soy and garlic sauce, served over rice with sautéed vegetables. The chicken develops a caramelized exterior with a glossy finish, creating a tender yet slightly crisp texture, complemented by vibrant vegetables and a flavorful sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked rice ideally warm
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce preferably low sodium
  • 1 tablespoon honey or brown sugar for sweetness
  • 1 teaspoon sesame oil for flavor
  • 1 cup mixed vegetables like bell peppers and broccoli, sliced
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch mixed with 2 tbsp water for slurry

Equipment

  • Large skillet or wok
  • Stirring spoon
  • Cutting board

Method
 

  1. Chop the garlic finely and measure out the soy sauce, honey, sesame oil, and vegetables. Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl.
    1 lb boneless, skinless chicken thighs
  2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot and shimmering, add the chicken pieces in a single layer. Cook until browned and cooked through, about 5-7 minutes, flipping as needed, until golden and slightly crispy.
    1 lb boneless, skinless chicken thighs
  3. Add the minced garlic to the skillet with the chicken. Sauté for about 30 seconds until fragrant and slightly golden, stirring continuously to prevent burning.
    1 lb boneless, skinless chicken thighs
  4. Add the mixed vegetables to the skillet with the chicken and garlic. Stir fry for 3-4 minutes until vegetables are tender but still vibrant and slightly crisp.
    1 lb boneless, skinless chicken thighs
  5. Pour in the soy sauce, honey, and sesame oil. Stir to coat the chicken and vegetables evenly. Once the mixture starts bubbling, add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens to a glossy, sticky consistency.
    1 lb boneless, skinless chicken thighs
  6. Serve the sticky chicken and veggies over the prepared rice, garnished with some sesame seeds or chopped green onions if desired. The final dish should look glossy, with well-coated pieces of chicken, vibrant vegetables, and a slightly sticky sauce.
    1 lb boneless, skinless chicken thighs