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Sticky chicken rice bowls are more than just a meal; they are an experience that reflects the rich culinary traditions of Asian cuisine. The dish typically features marinated chicken, often cooked until it is perfectly caramelized, served over a bed of fragrant jasmine rice, and accompanied by a variety of fresh vegetables. The balance of savory, sweet, and umami flavors is what makes this dish truly stand out. The marinade, often made from soy sauce, honey, and sesame oil, creates a delightful glaze that clings to the chicken, enhancing every bite.

Sticky Chicken Rice Bowls Recipe

Whip up these delicious Sticky Chicken Rice Bowls for a meal that’s both satisfying and packed with flavor. Tender chicken thighs marinated in a sweet and savory sauce, served over fluffy jasmine rice with vibrant vegetables like broccoli, carrots, and bell peppers. Garnish with sesame seeds and green onions for an extra crunch. Perfect for weeknight dinners or meal prep, this dish is sure to please the whole family! Quick, easy, and oh-so-tasty!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 cups jasmine rice

1 cup chicken broth (or water)

1/4 cup soy sauce

3 tbsp honey

2 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional, for heat)

1 cup broccoli florets

1 carrot, julienned

1 bell pepper, sliced

2 green onions, chopped (for garnish)

1 tbsp sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Stir-Fry the Vegetables: While the rice is cooking, heat a non-stick skillet or wok over medium-high heat. Add a splash of sesame oil and sauté the broccoli, carrot, and bell pepper for about 5-7 minutes until the veggies are tender-crisp. Season with a pinch of salt and set aside.

        Cook the Chicken: In the same skillet, add a little more sesame oil if needed. Remove the chicken from the marinade (reserve the marinade) and cook the chicken thighs for about 5-6 minutes per side, or until fully cooked and caramelized. Brush with the reserved marinade during cooking for extra flavor.

          Build the Bowls: To assemble, place a generous scoop of jasmine rice at the bottom of each bowl. Top with the sautéed vegetables, then slice the sticky chicken thighs and place them on top. Drizzle with extra sauce if desired.

            Garnish and Serve: Sprinkle with chopped green onions and sesame seeds before serving for a crunchy and flavorful finish.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings