📖 Instructions

1. Dice the chicken: Cut 1.5 pounds of boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Uniform sizes ensures even cooking.
2. Prepare the marinade: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes (optional, for a little heat).
3. Marinate the chicken: Add the diced chicken to the marinade and stir to coat well. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating times results in more flavor!
4. Cook the rice: While the chicken is marinating, cook 2 cups of rice according to package directions. I like to use jasmine rice for its fragrant aroma, but any rice will work. Brown rice adds a nuttier flavor, for instance.
5. Heat a large skillet: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken to get a good sear.
6. Cook the chicken: Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches. Cook for 6-8 minutes, flipping occasionally, until the chicken is cooked through and browned on all sides. The internal temperature should reach 165°F (74°C).
7. Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Pour the slurry into the skillet with the chicken and stir well. Cook for 1-2 minutes, or until the sauce has thickened and become glossy. This ensures the sauce coats the chicken nicely. Watch out for splatters as the sauce thickens.
8. Serve the bowls: Divide the cooked rice among bowls. Top with the sticky chicken and garnish with sesame seeds and sliced green onions, if desired.
9. Add your favorite toppings: Add some toppings such as steamed broccoli, sliced carrots, or a fried egg, for a complete meal.