Chicken and Mango Sticky Rice Bowls

Ingredients

Instructions

1. 1

   Marinate chicken thighs in 30ml soy sauce, 15ml honey, grated ginger, and minced garlic for at least 30 minutes.

2. 2

   Cook sticky rice according to package directions, then gently stir in coconut milk, 15g sugar, and remaining 30ml soy sauce.

3. 3

   Grill or pan-fry chicken thighs until cooked through, about 6-8 minutes per side, until internal temperature reaches 74°C.

4. 4

   Let chicken rest for 5 minutes, then slice thinly.

5. 5

   Dice fresh mango.

6. 6

   Assemble bowls with coconut sticky rice, sliced chicken, and diced mango. Garnish with sesame seeds and a squeeze of lime juice.