Sweet Sticky Chicken with Rice
Translated from Spanish, the language of the post.
iamneverfull shared this in a Facebook post, in Spanish. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.
See the original postImported by Ciro Peraloca on SeeMeCook
Cubed chicken marinated in soy sauce, oyster sauce, garlic, brown sugar, honey, rice vinegar, and sesame oil. It is cooked until the marinade reduces and coats the chicken in a sweet, glossy glaze, making it ideal for meal prep.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 16 g
- 30 g
- 35 g
- 9 g
- 25 g
- 40 g
- 15 g
- 5 g
- 14 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.43 kg before cooking, which is about 355 g per serving.
Steps
Cut the boneless, skinless chicken thighs into evenly sized cubes so they cook evenly.
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.
Cover the bowl and marinate the chicken in the refrigerator for 15 minutes.
Heat a large skillet over medium-high heat and add the neutral oil to lightly coat the surface.
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 (165 °F) in the center.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 533
- Protein
- 34 g
- Carbs
- 62 g
- Fat
- 16 g
- Fiber
- 1 g
Where the calories come from
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