Sweet Sticky Chicken with Rice

Ingredients

• 600 g boneless, skinless chicken thighs (Cut into cubes; estimated amount based on the video.)
• 1 tbsp dark soy sauce (Estimated amount; adds color and deep flavor.)
• 2 tbsp light soy sauce (Estimated amount.)
• 2 tbsp oyster sauce (Estimated amount.)
• 3 dientes garlic (Minced or finely grated; estimated amount.)
• 2 tbsp brown sugar (Estimated amount.)
• 2 tbsp honey (Estimated amount.)
• 1 tbsp rice vinegar (Estimated amount.)
• 1 tsp sesame oil (For the marinade; estimated amount.)
• 1 tbsp neutral oil (For greasing the pan; estimated amount.)
• 600 g cooked white rice (For serving; the video indicates placing the chicken over a bowl of freshly cooked rice. Estimated cooked weight.)
• 2 unidades green onions (Optional, thinly sliced for garnish.)

Steps

1. 1

   Cut the boneless, skinless chicken thighs into evenly sized cubes so they cook evenly.

2. 2

   In a bowl, combine the chicken with the dark soy sauce, light soy sauce, oyster sauce, garlic, brown sugar, honey, rice vinegar, and sesame oil. Stir until all the pieces are well coated.

3. 3

   Cover the bowl and marinate the chicken in the refrigerator for 15 minutes.

4. 4

   Heat a large skillet over medium-high heat and add the neutral oil to lightly coat the surface.

5. 5

   Add the chicken and all the marinade to the hot skillet, spreading it out in a single layer as much as possible. Cook until the chicken is fully cooked and reaches 74 °C in the center.

6. 6

   Continue cooking until the marinade has reduced and clings to the chicken as a thick, glossy, sticky glaze. Stir occasionally to prevent burning; remove the skillet from the heat when the sauce coats the pieces.

7. 7

   Serve the chicken over a bowl of freshly cooked rice. Optionally garnish with sliced green onions.

Notes

The ingredient quantities do not appear in the description or get mentioned in the transcript; they have been estimated for four servings. For meal prep, let the chicken and rice cool separately before refrigerating them in airtight containers. Consume within a maximum of 3-4 days and reheat until piping hot.

Nutrition per serving

• main course
• meal prep
• chicken
• rice
• Asian cuisine
• sweet and sour
• quick
• high protein