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To create the perfect Sticky Chicken Rice Bowls, it is essential to understand the key ingredients that contribute to the dish's unique flavor and texture. Each component plays a vital role, ensuring that every bite is bursting with deliciousness.

Sticky Chicken Rice Bowls Recipe

Enjoy the savory goodness of Sticky Chicken Rice Bowls! This delightful recipe features tender chicken thighs marinated in a flavorful mix of soy sauce, honey, garlic, and ginger, cooked to perfection and served over fluffy jasmine rice. Drizzled with a rich sauce and garnished with green onions, sesame seeds, and fresh cilantro, these bowls are perfect for a tasty weeknight dinner. Quick to prepare and packed with flavor, your family will love this comforting dish!
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Ingredients
  

1 lb (450g) chicken thighs, boneless and skinless

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce (low-sodium recommended)

1/4 cup honey

2 tbsp rice vinegar

2 cloves garlic, minced

1-inch piece ginger, grated

1/2 tsp red pepper flakes (optional)

1 tbsp sesame oil

2 green onions, chopped

Sesame seeds for garnish

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium bowl, mix soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Add the chicken thighs, making sure they’re well-coated. Cover and let marinate in the fridge for at least 30 minutes or up to 2 hours for extra flavor.

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

      Cook the Chicken: While the rice is cooking, heat sesame oil in a large skillet over medium-high heat. Add marinated chicken (reserve the marinade) and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove chicken from the skillet and let it rest for a few minutes.

        Prepare the Sauce: In the same skillet, add the reserved marinade and bring to a simmer. Allow it to thicken for about 3-4 minutes, stirring frequently.

          Slice the Chicken: Once rested, slice the chicken into bite-sized pieces and return to the skillet. Toss the chicken in the thickened sauce to coat well.

            Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top each bowl with sliced sticky chicken and drizzle any remaining sauce.

              Garnish and Serve: Sprinkle with chopped green onions, sesame seeds, and fresh cilantro for added freshness. Serve warm and enjoy!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4