Sticky Sweet Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size cubes; the transcript's “figgy boy thighs” was interpreted as chicken thighs.)
• 1 tbsp dark soy sauce (Estimated quantity; use a richly colored dark soy sauce.)
• 1 tbsp light soy sauce (Estimated quantity.)
• 1 tbsp oyster sauce (Estimated quantity.)
• 2 cloves garlic (Minced; estimated quantity.)
• 1 tbsp brown sugar (Estimated quantity.)
• 1 tbsp honey (Estimated quantity.)
• 1 tbsp rice vinegar (Estimated quantity.)
• 1 tsp sesame oil (Estimated quantity for the marinade.)
• 1 tbsp neutral cooking oil (For lubricating the pan; estimated quantity.)
• 2 cup cooked white rice (For serving; the transcript says to serve the chicken over a fresh bowl of rice. Quantity estimated.)
• 2 scallions (Optional, thinly sliced, for garnish; estimated quantity.)

Steps

1. 1

   Cut the chicken thighs into bite-size cubes. Mince the garlic and, if using, slice the scallions for garnish.

2. 2

   Add the cubed chicken, dark soy sauce, light soy sauce, oyster sauce, minced garlic, brown sugar, honey, rice vinegar, and sesame oil to a bowl. Toss thoroughly until every piece of chicken is coated.

3. 3

   Cover and marinate the chicken for 15 minutes in the refrigerator. Do not leave raw chicken at room temperature during the marinade.

4. 4

   Heat the neutral cooking oil in a large skillet or frying pan over medium-high heat until it shimmers.

5. 5

   Add the marinated chicken and all of the marinade to the hot pan in a single layer. Cook, stirring and turning the pieces occasionally, until the chicken is cooked through and reaches 165°F / 74°C internally, about 8–10 minutes.

6. 6

   Continue cooking until the liquid has reduced to a thick, glossy glaze that clings to the chicken. Watch closely near the end so the sugar in the marinade does not scorch.

7. 7

   Spoon the sticky sweet chicken over bowls of cooked white rice.

8. 8

   Garnish with sliced scallions if desired and serve immediately.

Notes

The description links to a full recipe page, but no page text or exact measurements were provided in the source. Sauce quantities, cooking oil, rice, and serving size are therefore practical estimates based on the transcript. Refrigerate leftovers promptly and use within 3–4 days; reheat until steaming hot.

Nutrition per serving

• main
• chicken
• meal prep
• East Asian-inspired
• stovetop
• sweet-savory
• rice bowl
• high-protein