Get ready to transform your dinner routine with the most mouth-watering Vietnamese Sticky Chicken Bowl that will transport your taste buds straight to the vibrant streets of Vietnam! This recipe is not just a meal; it's a culinary adventure that combines sweet, savory, and sticky perfection in one incredible dish. Imagine tender chicken pieces caramelized to golden-brown brilliance, nestled on a bed of fluffy jasmine rice, and topped with crisp cucumber - this is the kind of recipe that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 cups jasmine rice
- 1 cup cucumber, sliced
- Fresh cilantro for garnish
Instructions
- Prepare the marinade by combining soy sauce, honey, rice vinegar, and minced garlic in a medium mixing bowl. Whisk ingredients until well blended.
- Cut chicken thighs into bite-sized pieces, approximately 1-inch chunks. Add chicken to the marinade, ensuring each piece is thoroughly coated. Let marinate for 15-20 minutes at room temperature.
- While chicken marinates, rinse jasmine rice under cold water until water runs clear. Cook rice in a rice cooker or pot according to package instructions, typically using a 2:1 water to rice ratio.
- Heat a large skillet or wok over medium-high heat. Remove chicken from marinade, reserving the remaining liquid.
- Cook chicken pieces in the hot skillet, stirring occasionally, until they develop a deep golden-brown caramelization and are cooked through, approximately 8-10 minutes.
- Pour reserved marinade into the skillet and continue cooking for an additional 2-3 minutes, allowing the sauce to reduce and create a sticky glaze on the chicken.
- Slice cucumber into thin, crisp rounds for garnish and freshness.
- Divide cooked jasmine rice among four serving bowls. Top each bowl with sticky glazed chicken pieces.
- Garnish with fresh cucumber slices and chopped cilantro. Serve immediately while chicken is hot and glazed.
Tips
- Marination is Key: Don't rush the marinating process. Letting the chicken sit in the sauce for 15-20 minutes allows the flavors to deeply penetrate the meat.
- High Heat Magic: Use a hot skillet or wok to achieve that perfect caramelization. The high heat helps create a beautiful golden-brown exterior and locks in the juiciness.
- Sauce Reduction Trick: When adding the reserved marinade, let it reduce slowly to create a glossy, sticky glaze that clings to every piece of chicken.
- Rice Perfection: Rinse your jasmine rice thoroughly to remove excess starch, ensuring fluffy and separated grains every time.
- Fresh Garnish Matters: Don't skip the fresh cilantro and cucumber - they add a bright, fresh contrast to the rich, sticky chicken.
- Serving Suggestion: Serve immediately while the chicken is hot and the glaze is still glossy for the best texture and flavor experience.
Nutrition Facts
Calories: 337kcal
Carbohydrates: 49g
Protein: 19g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 60mg
