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Sticky Chicken Rice Bowl – Healthyish Foods

Sticky Chicken Rice Bowl

Inspired by a traditional bibimbop, this sticky chicken and rice bowl is loaded with flavor. Bibimbop
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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. Set aside.
  • Combine cornstarch, salt and black pepper in a small mixing bowl.
  • Add avocado oil to a large saute pan.
  • Add the minced ginger and garlic. Saute until fragrant and lightly browned.
    While the garlic and ginger are sautéing, quickly toss the chicken in the cornstarch mixture. Shake off any excess cornstarch. Don't let it sit too long in the cornstarch or it will get pasty.
    Add the breaded chicken to the pan.
  • Once the chicken is lightly browned, and cooked through, 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 pickled cucumbers and onions

  • Slice the English cucumber and red onion.
    Run the red onion under hot water so it softens a touch.
    Add the rice vinegar, warm water, and cane sugar to a container. Stir until the sugar dissolves.
    Add the sliced cucumber and softened onion into the rice vinegar mixture.
    Add the peppercorns and seal the container. Let this mixture rest for at least 1 hour before using.

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