Sticky Honey Ginger Chicken Rice Bowls

Sticky Honey Ginger Chicken Rice Bowls

Grilled honey-ginger chicken sits across warm white rice and crisp chopped cabbage in these composed bowls. The chicken gets browned edges and a light, glossy finish rather than a thick sauce. Set aside some of the honey-soy mixture before adding the raw chicken; that clean portion dresses the finished bowls. Rest the grilled chicken before slicing it diagonally, then add sesame seeds, cilantro, and a lime wedge.

Prep time: 20 minutes, plus 2 to 8 hours to marinate; cook time: about 25 minutes; total time: about 2 hours 45 minutes with the minimum marinating time; serves: 4.

Ingredients for Sticky Honey Ginger Chicken Rice Bowls

• 1 1/2 pounds boneless, skinless chicken breasts (about 680g)
• 1 1/2 cups uncooked jasmine or other white rice (about 285g)
• Water for the rice, according to package directions; about 2 1/4 cups for many jasmine rice brands
• About 4 cups chopped green cabbage (about 10 ounces or 280g)
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey (about 85g)
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, finely grated or minced
• 1 tablespoon sesame seeds
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

How to Make Sticky Honey Ginger Chicken Rice Bowls

1. Mix and divide the dressing. Whisk the soy sauce, honey, rice vinegar, olive oil, sesame oil, ginger, and garlic until combined. Before handling the chicken, transfer about 1/4 cup to a clean, covered container and refrigerate it for serving.
2. Marinate the chicken. Pound very uneven breasts to a fairly even thickness. Add the chicken to the remaining marinade, turn to coat, cover, and refrigerate for 2 to 8 hours.
3. Cook the rice and chop the cabbage. Cook the rice covered according to its package directions. Let it stand covered briefly, then fluff it. Chop the cabbage into short, bite-size pieces and keep it separate from the rice. If you want to lightly dress the cabbage, use a little of the clean reserved dressing.
4. Preheat the grill. Heat an outdoor grill to medium-high. Clean and lightly oil the grates. Lift the chicken from the marinade and let the excess drip off so the honey does not scorch in a thick coating. Discard the marinade that touched the raw chicken.
5. Grill the chicken. Place the breasts over direct heat with space between them. Grill uncovered, turning once, for about 3 to 5 minutes per side, depending on thickness. Begin checking the thickest part after about 3 minutes on the second side. The chicken should have browned edges and grill marks and reach 165°F (75°C) on an instant-read thermometer. If the honey darkens too quickly, move the chicken away from flare-ups and continue cooking until done.
6. Rest and slice. Transfer the chicken to a clean cutting board and rest for 5 to 10 minutes. Slice thinly and diagonally across the grain.
7. Assemble the bowls. Divide the rice and cabbage among four bowls, keeping them in separate sections. Overlap the chicken slices across the center. Drizzle lightly with the clean reserved dressing, then add sesame seeds, cilantro, and a lime wedge to each bowl.

Getting the Grill Timing Right

The 3-to-5-minute estimate works as a starting point for evenly thick breasts, not a fixed finish time. Thicker pieces and different grills may need longer. Use the thermometer at the thickest point, and let the chicken rest before slicing. A light drizzle of dressing at assembly gives the chicken a sheen without pooling around the rice or softening the cabbage.

Make-Ahead and Ingredient Swaps

Marinate the chicken in the refrigerator for 2 to 8 hours, never at room temperature. Rice and chicken can be cooked ahead; keep the cabbage and clean dressing separate, then add them with the garnishes near serving time to preserve the cabbage’s crunch.

• Chicken: Boneless, skinless thighs or tenderloins can replace breasts. Their size and thickness change the grilling time, so cook them to 165°F rather than using the breast timing.
• Soy sauce: Tamari can replace soy sauce. Check the label if gluten-free preparation is needed.
• Acidity: Fresh lime juice can replace some or all of the rice vinegar.
• Optional heat: Add a few drops of sriracha or a pinch of red pepper flakes to the sauce before dividing it, or offer chile at the table.

How to Store the Bowls

Refrigerate cooked chicken and rice promptly in covered containers and use within 3 to 4 days. Store cabbage separately from the warm rice and dressing so it stays crisp. Add the cabbage, clean dressing, cilantro, sesame seeds, and lime when assembling. Freezing the assembled bowls has not been established for this recipe.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bowls: 600 calories, 50g protein, 13g fat, and 75g carbohydrates. Approximate nutrition per 100g: 150 calories, 12g protein, 3g fat, and 19g carbohydrates. Values vary with ingredient brands, portions, and how much marinade remains on the chicken.