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The heart of any great dish lies in its ingredients, and Sticky Chicken Rice Bowls are no exception. The primary protein in this recipe is chicken thighs, which are favored for their tenderness and rich flavor. Unlike chicken breasts, thighs remain juicy even when cooked, making them an excellent choice for marinating and grilling. This not only enhances the flavor but also ensures that the chicken stays moist, resulting in a more enjoyable dining experience.

Sticky Chicken Rice Bowls Recipe

Discover a delicious and easy recipe for Sticky Chicken Rice Bowls that will become a family favorite. Juicy marinated chicken thighs are cooked in a sweet and savory glaze, served over fluffy jasmine rice with vibrant steamed veggies. This meal is not only satisfying but also visually appealing. Perfect for a weeknight dinner or meal prep, each bowl is topped with sesame seeds and green onions for that extra touch. Quick to make and packed with flavor, it's a dish you won't want to miss!
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Ingredients
  

For the Sticky Chicken:

1 lb chicken thighs, boneless and skinless

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon cornstarch (mixed with 1 tablespoon water)

1/2 teaspoon black pepper

2 green onions, chopped (for garnish)

For the Rice:

1 cup jasmine rice

2 cups chicken broth (or water)

1 tablespoon butter

Salt to taste

For the Veggies:

1 cup broccoli florets

1/2 cup carrots, julienned

1/2 red bell pepper, sliced

1 teaspoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, mix together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and cornstarch slurry. Add chicken thighs and coat well. Marinate for at least 30 minutes (or up to overnight in the fridge for best flavor).

    Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice, chicken broth (or water), butter, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

      Cook the Chicken: Heat a non-stick skillet over medium heat. Remove chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for about 5-6 minutes per side until browned and cooked through. Pour the remaining marinade into the skillet and cook for another 2-3 minutes, allowing it to thicken into a sticky glaze.

        Steam the Veggies: While the chicken is cooking, steam the broccoli and carrots until tender but still crisp, about 5 minutes. Add the bell pepper in the last minute of steaming to keep its crunch.

          Assemble the Bowls: Divide cooked rice into serving bowls. Top with sticky chicken, steamed veggies, and sprinkle with sesame seeds and chopped green onions for garnish.

            Serve: Enjoy your Sticky Chicken Rice Bowls hot, drizzled with extra sauce if desired!

              Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4