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To create the perfect Sticky Chicken Rice Bowls, it’s essential to understand the role each ingredient plays in contributing to the dish's overall flavor and nutritional value. Each component has been selected carefully to ensure a balanced and satisfying meal.

Sticky Chicken Rice Bowls Recipe

Dive into deliciousness with these Sticky Chicken Rice Bowls! Featuring tender marinated chicken thighs coated in a sweet and savory sauce, fresh veggies, and fluffy jasmine rice, this dish is a perfect balance of flavors and textures. Ready in just 40 minutes, it makes for a quick weeknight meal or a satisfying lunch. Garnish with green onions and sesame seeds for that extra touch. Bring comfort food to your table today!
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Ingredients
  

2 cups jasmine rice

4 cups water or chicken broth

1 lb chicken thighs, boneless and skinless, diced

1/4 cup soy sauce

2 tbsp honey

1 tbsp sesame oil

3 cloves garlic, minced

1 inch ginger, grated

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 cup broccoli florets

1/2 cup carrots, julienned

2 green onions, sliced

1 sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water (or chicken broth) and bring it to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is fluffy and the liquid has absorbed. Remove from heat and let it sit covered for 5 minutes.

    Prepare the Chicken Marinade: In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the diced chicken and mix to coat. Allow it to marinate for at least 15 minutes (or up to 2 hours for more flavor in the refrigerator).

      Cook the Chicken: In a large skillet or wok over medium-high heat, add a splash of oil. Once hot, add the marinated chicken (discard excess marinade). Cook for about 7-8 minutes, stirring occasionally, until the chicken is browned and cooked through.

        Add Veggies: Add the broccoli florets and julienned carrots to the pan with chicken. Stir-fry for about 3-4 minutes until the veggies are tender but crisp.

          Thicken the Sauce: Pour the cornstarch slurry into the skillet, stirring continuously to coat the chicken and vegetables evenly. Cook for another minute or until the sauce thickens and becomes glossy.

            Assemble the Bowls: Fluff the cooked rice with a fork. Divide the rice among serving bowls. Top each bowl with the sticky chicken and vegetable mixture.

              Garnish and Serve: Sprinkle with sliced green onions and sesame seeds for garnish. Serve immediately and enjoy your delicious Sticky Chicken Rice Bowls!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4