Sticky Honey Ginger Soy Chicken Bowls

This bowl recipe, Sticky Honey Ginger Soy Chicken Bowls, leans on low-sodium soy sauce, honey or brown sugar and unseasoned rice vinegar or fresh lime juice. It makes 6 servings and takes about 166 minutes.

• Yield 6 servings
• Ready in 166 minutes
• Prep 30 minutes
• Cook 16 minutes

Ingredients

Marinade and Dressing

• ½ cup low-sodium soy sauce
• ⅓ cup honey or brown sugar
• ⅓ cup unseasoned rice vinegar or fresh lime juice
• 3 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 1 ½ to 2 tablespoons grated fresh ginger, ginger paste or ginger cubes
• 4 cloves garlic, finely minced, or 1 tablespoon garlic paste or garlic cubes
• 1 ½ to 2 pounds boneless, skinless chicken breasts, chicken tenderloins or chicken thighs

For the Bowls

• 6 cups chopped green cabbage
• 2 cups hot, cooked white or brown rice
• Chopped cilantro
• Finely diced green onions or chives
• Toasted sesame seeds

Instructions

1. In a medium bowl or in a blender, whisk or blend the soy sauce, honey, rice vinegar (or lime juice), olive oil, sesame oil, ginger, and garlic until well-combined.
2. Measure out 3/4 cup of the marinade and transfer to a covered container or jar. Refrigerate until serving.
3. Place the chicken in a ziploc bag or shallow dish and add the remaining marinade. Toss until the chicken is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 8 hours.
4. Preheat a grill to medium-high heat. Grill the chicken for 3 to 4 minutes per side until an instant-read thermometer registers 165 degrees F when inserted at the thickest part (the exact time will depend on your grill and what cut of chicken you are using).
5. Remove the chicken from the grill, tent with foil, and let rest for 5 to 10 minutes. Cut into thin slices for serving.
6. To serve, scoop a serving of cabbage and rice into a bowl or on a plate. Whisk the reserved dressing to recombine and drizzle a few tablespoons over the cabbage and rice. Top with slices of chicken and garnish with chopped cilantro, toasted sesame seeds, lime wedges, green onions, and additional dressing.

Dress it just before it goes to the table so the leaves stay crisp.