Korean-Style Sticky Chicken Rice Bowl

Korean-style sticky chicken rice bowl

Serve: 4

Ingredients

Chicken

• 3 skinless chicken breasts, diced (approx 600g)
• 1 ½  tbsp cornflour
• 2 tsp minced garlic
• 1 tbsp soy sauce
• 2 tsp honey
• 1 tsp paprika
• Salt and black pepper to taste

Sauce:

• 2 tsp olive oil 
• 2 tsp minced garlic
• 3 tbsp soy sauce
• 1 ½  tbsp honey
• 1 tbsp rice vinegar
• ½ tsp sesame oil
• 2 tsp cornflour mixed with 2 tbsp water 

Method:

1. In a mixing bowl, mix together diced chicken with minced garlic, soy sauce, honey, paprika, salt, pepper & cornflour mix until coated evenly. 

2. Air fry at 180°C for 20–25 mins, shaking halfway. 

3. Make the sauce: in a saucepan add olive oil and garlic. Stir for 30 seconds and then add soy sauce, honey, vinegar, cornstarch slurry and sesame oil. Gently cook and toss in chicken. 

4. Mix until fully coated. 

5. Assemble: divide rice in bowls, add sticky chicken and your desired veggies! 

Macros per serve

Calories: 300 

Protein: 40g

Carbohydrates: 11g

Fat: 8g

Fibre: 1g

Sugars: 8g

Health benefits

Garlic contains sulphur compounds, including allicin, which have been associated with antioxidant, immune-supporting and heart health benefits. 

Olive oil provides predominantly monounsaturated fats and polyphenols that support cardiovascular health and help reduce inflammation.

Using soy sauce adds umami flavour with minimal calories, while rice vinegar contributes acidity that enhances flavour without adding significant energy. 

Honey provides a small amount of natural sweetness, allowing less sugar to be used than many commercial stir-fry sauces.