📖 Instructions

1. First, we'll get the chicken ready. Cut 1.5 pounds of boneless, skinless chicken thighs (or breasts, if you prefer) into bite-sized pieces. Aim for roughly 1-inch cubes. Uniform size helps with even cooking!
2. In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of ground ginger. This will be our marinade – it's what gives the chicken that initial boost of flavor.
3. Add the chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. Longer marinating time means more flavorful chicken! In the meantime, this is a good time to prepare your rice.
4. While the chicken marinates, prepare the rice according to package directions. I like to use jasmine rice for its fragrant aroma and slightly sticky texture, but any kind of rice will work here. I personally use a rice cooker, but you can use a pot and a stovetop if you don't have one.
5. Now, let's make the sauce! In a small bowl, combine 1/4 cup of soy sauce, 2 tablespoons of honey (or maple syrup for a vegan option), 1 tablespoon of rice vinegar, 1 tablespoon of ketchup, 1 teaspoon of sesame oil, 2 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes (optional, for a little kick).
6. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil (vegetable or canola oil works well). Once the oil is hot, add the marinated chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Make sure to not overcrowd the pan, or the chicken will steam instead of sear. If this is the case, cook it in batches.
7. Pour the sauce over the chicken in the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and coats the chicken, about 3-5 minutes. The sauce should be glossy and sticky – that's how you know it's ready!
8. Serve the sticky chicken over the prepared rice. Garnish with sesame seeds and chopped green onions, if desired. Consider adding some steamed broccoli or other veggies for a more balanced meal. I love a bit of crunch, so sometimes I'll throw in some toasted almonds or peanuts.