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The Sticky Chicken Rice Bowl has become a beloved dish for many home cooks and food enthusiasts alike, and it’s easy to see why. Combining tender, marinated chicken thighs with aromatic jasmine rice, this dish serves as a delightful harmony of flavors and textures that tantalize the taste buds. The sticky sauce enveloping the chicken brings together sweet, savory, and umami elements, making it an irresistible choice for lunch or dinner.

Sticky Chicken Rice Bowls Recipe

Prepare your taste buds for a flavor explosion with these Sticky Chicken Rice Bowls! This delicious recipe features marinated chicken thighs cooked to perfection, drizzled with a rich, thickened sauce made from soy sauce, honey, and ginger. Serve it over fluffy jasmine rice and steamed broccoli for a hearty meal. Don't forget to garnish with green onions and sesame seeds, and add a dash of Sriracha for a spicy kick. Perfect for a cozy dinner any night!
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Ingredients
  

2 cups jasmine rice

1 lb chicken thighs, boneless and skinless

1/2 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch

2 green onions, sliced (for garnish)

1 sesame seeds (for garnish)

Salt and pepper, to taste

2 cups broccoli florets (steamed is recommended)

Optional: Sriracha for spice

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, using a rice cooker or stovetop method. Set aside when done.

    Marinate the Chicken: In a medium bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and season with salt and pepper. Add the chicken thighs and allow them to marinate for at least 30 minutes, or refrigerated for up to 2 hours for deeper flavor.

      Cook the Chicken: In a large skillet over medium heat, remove chicken from the marinade and cook for about 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).

        Make the Sauce: In the same skillet, pour in the leftover marinade and bring it to a simmer. Mix cornstarch with 1 tablespoon of cold water to create a slurry, then add it to the pan to thicken the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.

          Prep the Bowls: Slice the cooked chicken into strips. Take a serving bowl, add a generous scoop of jasmine rice at the bottom, followed by sliced chicken, steamed broccoli, and drizzle the thickened sauce on top.

            Garnish: Sprinkle with sliced green onions and sesame seeds. Add Sriracha if desired for an extra kick.

              Serve: Enjoy your delicious and flavorful Sticky Chicken Rice Bowl while warm!

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