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Top down photo of white bowl with chopped cabbage, white rice, grilled chicken, lime wedges, chopped cilantro and toasted sesame seeds.

Sticky Honey Ginger Soy Chicken Bowls

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 16 minutes
Marinating Time: 2 hours
Total Time: 2 hours 46 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 (see note)
  • 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 (see note)
  • 2 cups hot, cooked white or brown rice (see note)
  • Chopped cilantro
  • Finely diced green onions or chives
  • Toasted sesame seeds

Instructions 

  • 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.
  • Measure out 3/4 cup of the marinade and transfer to a covered container or jar. Refrigerate until serving.
  • 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.
  • 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).
  • Remove the chicken from the grill, tent with foil, and let rest for 5 to 10 minutes. Cut into thin slices for serving.
  • 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.

Notes

Vinegar/Lime Juice: I tested this recipe using rice vinegar and lime juice. Both are delicious, so use what you have on hand. It's also delicious using half rice vinegar/half lime juice.
Cabbage: I prefer the cabbage in this recipe chopped coarsely because it lends a delicious, fresh crunch, but you can thinly slice into fine shreds if that is your preference. 
Rice: many types of rice can be used for this recipe. Sticky rice. White rice. Brown rice. You can even use an actual recipe, like this garlic rice or coconut rice.