# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless skinless chicken thighs, trimmed and cut into bite-sized pieces
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon honey
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, finely grated
08 - 1/2 teaspoon ground black pepper
→ Rice
09 - 1 cup jasmine or short-grain white rice, rinsed
10 - 1 cup water
11 - 1/4 teaspoon fine salt
→ Sticky Sauce
12 - 2 tablespoons soy sauce
13 - 2 tablespoons honey
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
→ Vegetables & Garnish
17 - 1 medium carrot, julienned
18 - 1 small cucumber, thinly sliced
19 - 2 spring (scallion) onions, thinly sliced
20 - 2 tablespoons toasted sesame seeds
21 - Fresh cilantro leaves, optional
# How to Make It:
01 - In a medium bowl, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 15 minutes.
02 - Rinse the rice under cold water until the runoff is clear. Combine rinsed rice, 1 cup water and 1/4 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, cover, reduce to low and simmer for 12 minutes. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork.
03 - Whisk together 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon hoisin sauce and 1 tablespoon rice vinegar in a small bowl. Stir in the cornstarch slurry and set aside.
04 - Heat a large nonstick skillet over medium-high heat. Add the marinated chicken in a single layer, discarding any excess marinade, and cook, stirring occasionally, until the pieces are evenly browned and cooked through, about 6 to 8 minutes.
05 - Pour the prepared sticky sauce over the cooked chicken and reduce heat to medium. Cook, stirring, until the sauce thickens and forms a glossy glaze on the chicken, about 2 to 3 minutes. Remove from heat.
06 - Divide the hot rice among four bowls. Top each portion with the glazed chicken, julienned carrot, sliced cucumber and spring onion. Sprinkle with toasted sesame seeds and garnish with cilantro if using. Serve immediately.
