Sweet and Sour Chicken Rice Bowl Bar
Prep Time
10 minutes
Cook Time
15 minutes


Sweet and Sour Chicken
2 lbs (900 g) boneless skinless chicken thighs, cut into strips
1 tbsp (15 ml) cooking oil
1 clove garlic, minced
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) low sodium soy sauce
2 tbsp (30 ml) hoisin suace
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) sesame oil

Rice Bowl Toppers

The rice bowl bar toppers that are offered can be whatever you have in your home. In this case, I was thinking about St. Patrick's Day, so kept most of the toppings green.

Cooked brown basmati rice (or other grain or starchy vegetable. Here is a cooking with whole grains cheat sheet)
Frozen and thawed shelled edamame beans
Snap peas, chopped
Sliced cucumber
Shredded cheese
Tzatziki suace (store bought from the deli or homemade)


  1. In a large, non-stick pan, heat the oil over medium high heat. Add chicken strips and cook both sides until browned and the chicken is cooked through, about 5 minutes. Adjust the temerpature of the pan as needed.
  2. While the chicken is cooking, create the sauce. In a medium-sized bowl, mis together soy sauce, hoisin sauce, rice vinegar, and sesame oil.
  3. To the chicken, add in minced garlic and stir. Sprinkle cornstarch over the cooked chicken and stir until cornstarch is dissolved. Pour sauce over the chicken and allow to thicken and the starch to "cook out" (about 5 minutes). Serve as part of a stir fry or a rice bowl bar.
  4. To assemble a rice bowl, grab a bowl and add in rice, chicken, and vegetables. Top with shredded cheese and tazatziki sauce. Allow each person in the family to assemble his or her own bowl. Enjoy!