Maple Ginger Sticky Chicken Bowls

 Backyard Chef: https://www.youtube.com/watch?v=9cre0CUrGv0

Serves 4

 

For the Chicken & Glaze:

4 TBSP Soy sauce
4 TBSP Maple syrup
2 TBSP Rice vinegar
2 TBSP Fresh ginger (grated)
4 cloves Garlic (minced)
1 tsp Chili flakes
2 tsp Cornstarch and a little water to dissolve
4 cups Chicken thighs or breast (diced) – about ½ breast per person

For the Yum Yum Sauce:

½ cup Mayonnaise
2 tsp Ketchup
2 tsp Maple syrup
1 tsp Rice vinegar
½ tsp Paprika
2-4 tsp Water (to thin)

For the Bowl:

4 cups Cooked rice (jasmine or long-grain)
1 cup Carrot (shredded)
1 cup Cucumber (diced-prefered or sliced)
4 TBSP Green onion (sliced)
2 tsp Sesame seeds (optional)

DIRECTIONS

Chicken & Glaze: Whisk together all ingredients except the diced chicken. Heat a little oil in a pan over medium heat, then add the chicken and lightly brown it (no seasoning needed). Pour the glaze over the chicken and cook until coated and cooked through, being careful not to overcook so the glaze stays smooth and doesn't get hard.

Yum Yum Sauce: Combine all ingredients and mix well.

 For the Bowl:  Add rice to a bowl, then top with the glazed chicken, carrots, cucumbers, green onions, and sesame seeds. Drizzle the Yum Yum sauce over the top.

Nancy Note:  Tried this for an easy gluten-free meal for Katie's friend Daedan.  It was an instant favorite and so easy to make!