Sticky Sesame Chicken with Rice
Sticky Sesame Chicken with Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for searing
For the Sticky Sesame Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
For Serving
- 1 1/2 cups jasmine rice, uncooked
- 2 1/4 cups water, for rice
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse jasmine rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes. Do not lift the lid. Fluff with a fork before serving.
⏱️ 25 min
- 2
While the rice is cooking, prepare the chicken. In a medium bowl, toss the 1-inch chicken pieces with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until each piece is evenly coated.
⏱️ 5 min
- 3
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger for the sauce. In a separate very small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry.
⏱️ 5 min
- 4
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in two batches if necessary). Sear for 3 to 4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 5
Reduce the heat to medium. Pour the whisked soy sauce mixture (from Step 3) into the skillet. Bring to a gentle simmer, stirring constantly. Slowly whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency, about 2 to 3 minutes. Stir in 1 tablespoon of toasted sesame seeds.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet, tossing gently to coat all the chicken pieces evenly with the sticky sesame sauce. Serve immediately over the fluffy jasmine rice, garnished generously with sliced green onions and an additional teaspoon of toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Sesame Chicken with Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for searing
For the Sticky Sesame Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
For Serving
- 1 1/2 cups jasmine rice, uncooked
- 2 1/4 cups water, for rice
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse jasmine rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes. Do not lift the lid. Fluff with a fork before serving.
⏱️ 25 min - 2
While the rice is cooking, prepare the chicken. In a medium bowl, toss the 1-inch chicken pieces with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until each piece is evenly coated.
⏱️ 5 min - 3
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger for the sauce. In a separate very small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry.
⏱️ 5 min - 4
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in two batches if necessary). Sear for 3 to 4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min - 5
Reduce the heat to medium. Pour the whisked soy sauce mixture (from Step 3) into the skillet. Bring to a gentle simmer, stirring constantly. Slowly whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency, about 2 to 3 minutes. Stir in 1 tablespoon of toasted sesame seeds.
⏱️ 5 min - 6
Return the cooked chicken to the skillet, tossing gently to coat all the chicken pieces evenly with the sticky sesame sauce. Serve immediately over the fluffy jasmine rice, garnished generously with sliced green onions and an additional teaspoon of toasted sesame seeds.
⏱️ 2 min