Sticky Honey Ginger Soy Chicken Bowls
Ingredients
Marinade and Dressing:
- ½ cup low-sodium soy sauce
- ⅓ cup honey or brown sugar
- ⅓ cup unseasoned rice vinegar or fresh lime juice (see note)
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 ½ to 2 tablespoons grated fresh ginger, ginger paste or ginger cubes
- 4 cloves garlic, finely minced, or 1 tablespoon garlic paste or garlic cubes
- 1 ½ to 2 pounds boneless, skinless chicken breasts, chicken tenderloins or chicken thighs
For the Bowls:
- 6 cups chopped green cabbage (see note)
- 2 cups hot, cooked white or brown rice (see note)
- Chopped cilantro
- Finely diced green onions or chives
- Toasted sesame seeds
Instructions
- In a medium bowl or in a blender, whisk or blend the soy sauce, honey, rice vinegar (or lime juice), olive oil, sesame oil, ginger, and garlic until well-combined.
- Measure out 3/4 cup of the marinade and transfer to a covered container or jar. Refrigerate until serving.
- Place the chicken in a ziploc bag or shallow dish and add the remaining marinade. Toss until the chicken is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 8 hours.
- Preheat a grill to medium-high heat. Grill the chicken for 3 to 4 minutes per side until an instant-read thermometer registers 165 degrees F when inserted at the thickest part (the exact time will depend on your grill and what cut of chicken you are using).
- Remove the chicken from the grill, tent with foil, and let rest for 5 to 10 minutes. Cut into thin slices for serving.
- To serve, scoop a serving of cabbage and rice into a bowl or on a plate. Whisk the reserved dressing to recombine and drizzle a few tablespoons over the cabbage and rice. Top with slices of chicken and garnish with chopped cilantro, toasted sesame seeds, lime wedges, green onions, and additional dressing.
Notes
Vinegar/Lime Juice: I tested this recipe using rice vinegar and lime juice. Both are delicious, so use what you have on hand. It's also delicious using half rice vinegar/half lime juice.
Cabbage: I prefer the cabbage in this recipe chopped coarsely because it lends a delicious, fresh crunch, but you can thinly slice into fine shreds if that is your preference.
Rice: many types of rice can be used for this recipe. Sticky rice. White rice. Brown rice. You can even use an actual recipe, like this garlic rice or coconut rice.