Sweet-and-Sour Chicken Bowls
These vibrant sweet-and-sour chicken bowls are a flavorful mix of juicy chicken, crisp veggies, and a tangy homemade sauce—perfect for busy weeknights!
Equipment
- Large Skillet
- Mixing Bowls
- Knife and cutting board
Ingredients
- 2½ pounds bone-in, skinless chicken thighs
- ¼ cup cornstarch
- 1 tablespoon neutral oil such as canola or avocado
- 2 scallions sliced
- ¼ cup unsalted ketchup
- ¼ cup honey
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- ¾ teaspoon kosher salt
- ½ cup rice vinegar plus 1 Tbsp., divided
- 2 pouches precooked microwavable brown rice (8.8 oz. each)
- 3 cups packaged cabbage-and-carrot coleslaw
- ¾ cup thinly sliced radishes
- 1 tablespoon toasted sesame oil
Instructions
- Season the chicken thighs with kosher salt, then coat each piece with cornstarch until lightly dusted on all sides.
- Heat the oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown and cooked through, about 6–8 minutes per side. Remove and set aside.
- In a bowl, whisk together ketchup, honey, soy sauce, ginger, garlic, and ½ cup rice vinegar. Pour into the skillet and simmer 3–4 minutes until slightly thickened.
- Return the chicken to the skillet and toss in the sauce until well coated. Let rest for a couple of minutes while preparing the bowl components.
- Microwave the precooked brown rice according to package instructions and divide among serving bowls.
- In a separate bowl, toss the coleslaw mix and radishes with toasted sesame oil and the remaining 1 Tbsp. rice vinegar.
- Top each rice bowl with saucy chicken, slaw mixture, and sliced scallions. Serve immediately.
Notes
Swap brown rice with quinoa or jasmine rice if desired. Leftovers keep well refrigerated for up to 3 days.
