Sticky Chicken Rice Bowl
Inspired by a traditional bibimbop, this sticky chicken and rice bowl is loaded with flavor. Bibimbop
Ingredients
Sticky Chicken
- 1.5 lbs. chicken thighs, sliced into strips
- ¼ cup cornstarch
- ½ teaspoon salt, add to the cornstarch
- cracked black pepper , add to the cornstarch
- 1-2 tablespoons avocado oil, or vegetable oil
- 2 teaspoons ginger, peel skin and mince
- 2 teaspoons garlic, peel and mince, about 2-3 cloves
- ½ cup chicken broth, to deglaze the pan
Sauce
- ¼ cup low sodium soy sauce
- ¼ -½ cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons light brown sugar
Rice
- 1 cup white rice, makes about 3 cups cooked
Pickled Cucumbers and Onion
- ½ large red onion, sliced thin
- 1 medium English cucumber, sliced thin
- ½ cup rice vinegar
- ½ cup warm water
- 1 tablespoon cane sugar
Equipment
- 1 mixing bowl for sauce
- 1 mixing bowl for cornstarch, salt and pepper
- 1 large saute pan for chicken and sauce
Instructions
Prepare the sauce
- Combine low sodium soy sauce, chicken broth, rice vinegar, sesame oil, light brown sugar in a small mixing bowl. Set aside.
Prepare the chicken
- Slice the thighs into evenly sized pieces. Combine cornstarch, salt and black pepper in a small mixing bowl. Toss the chicken in the cornstarch shaking off any excess.
- Add avocado oil to a large saute pan over medium high heat. Add the chicken and saute until golden and cooked through. Add the minced garlic and ginger. Saute until fragrant.
- Deglaze the pan with ½ cup chicken broth. Once the broth has reduced by half, add the prepared sauce. Simmer over medium low heat so the sauce can thicken.
Prepare the rice
- Cook 1 cup of rice according to the package. Makes about 3 cups cooked.
Prepare the shiitake mushrooms
- Add 1 tablespoon butter to a non-stick skillet.Sear the mushrooms in the skillet until they are golden brown. Remove from the heat. Season with a pinch of salt and pepper.
Assemble the dish
- Add rice to the bottom of a bowl. Next, add the sticky chicken, sautéed shiitake mushrooms, and pickled cucumbers and onions. Add a spoonful of kimchi and any other toppings you desire. Serve hot!
Nutrition
Serving: 1serving, Calories: 503kcal, Carbohydrates: 15g, Protein: 29g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 168mg, Sodium: 1162mg, Potassium: 431mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 134IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg