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Sticky Soy-Garlic Chicken Bowl

This dish features tender chicken cooked in a sweet and savory soy-based glaze, combined with cooked rice and stir-fried vegetables. The final result is a glossy, caramelized chicken atop fluffy rice, with a sticky and flavorful sauce coating everything evenly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cups white rice cooked according to package instructions
  • 3 tablespoons soy sauce preferably light soy
  • 2 tablespoons brown sugar for caramelization
  • 2 cloves garlic finely minced
  • 1 tablespoon vegetable oil
  • 1 cup mixed vegetables e.g., bell peppers, broccoli florets, carrots
  • to taste salt and pepper

Equipment

  • Large skillet or wok
  • Medium saucepan

Method
 

  1. Measure and cook the rice in a medium saucepan, following package instructions, until fluffy and tender. Set aside.
  2. Combine the chicken pieces with minced garlic, soy sauce, and a pinch of salt and pepper in a bowl. Toss to coat evenly and marinate for 5 minutes.
    1 lb boneless, skinless chicken thighs
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and cook, stirring frequently, until browned and cooked through, about 7-8 minutes. Remove chicken and set aside.
    1 lb boneless, skinless chicken thighs
  4. In the same skillet, add mixed vegetables and stir-fry over high heat until tender-crisp, about 3-4 minutes. Push vegetables to the side of the pan.
    1 lb boneless, skinless chicken thighs
  5. Return the cooked chicken to the skillet with the vegetables. Stir in the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble and thicken slightly, about 2-3 minutes. The sauce should turn glossy and sticky, coating the chicken and veggies evenly.
    1 lb boneless, skinless chicken thighs
  6. Serve the glazed chicken and vegetables over the cooked rice, ensuring the glossy sauce is spooned generously over the top. Garnish as desired.