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What makes Sticky Chicken Rice Bowls stand out is their remarkable ability to cater to a variety of tastes and preferences. The tender chicken thighs, marinated in a delightful blend of soy sauce and honey, yield an irresistible stickiness that clings to each grain of rice, creating a harmonious flavor profile. The addition of fresh garlic and ginger enhances the dish's aromatic quality while providing health benefits, making it not only a treat for the taste buds but also a nourishing option.

Sticky Chicken Rice Bowls Recipe

Discover the irresistible flavors of Sticky Chicken Rice Bowls! This simple recipe combines juicy marinated chicken thighs, fluffy jasmine rice, and vibrant mixed vegetables for a satisfying meal. Marinated in a delightful mix of soy sauce and honey, the chicken is perfectly seared and served over a bed of rice, topped with sautéed veggies. Garnish with green onions and sesame seeds for that extra touch. A delicious dinner that’s easy enough for any night of the week!
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Ingredients
  

1 lb chicken thighs, boneless and skinless

2 cups jasmine rice

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

4 cloves garlic, minced

1 inch fresh ginger, grated

1 teaspoon red pepper flakes (optional)

1 cup chicken broth

1 cup mixed vegetables (bell peppers, broccoli, snap peas)

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add chicken thighs and coat them well. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice with 4 cups of water. Add a pinch of salt, cover with a lid, and bring to a boil. Once boiling, reduce heat to low and let it simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes.

      Cook the Chicken: Heat a skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs for about 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

        Sauté the Vegetables: In the same skillet, add mixed vegetables and sauté for about 3-4 minutes until they are tender yet crisp. Pour in the reserved marinade and chicken broth, and simmer for 2-3 minutes until slightly thickened.

          Assemble the Bowls: Fluff the cooked rice with a fork and divide it into serving bowls. Top with sliced chicken, sautéed vegetables, and drizzle with extra sauce if desired.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top for garnish. Serve warm and enjoy your Sticky Chicken Rice Bowls!

              Prep Time: 30 mins | Total Time: 1 hour | Servings: 4