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Sticky Chicken Rice Bowls have quickly become a favorite in kitchens around the world, and it’s not hard to see why. This dish offers a delightful combination of tender, flavorful chicken, perfectly cooked rice, and a medley of vibrant ingredients that come together to create an irresistible meal. The appeal of Sticky Chicken Rice Bowls lies not only in their taste but also in their convenience. In today's fast-paced lifestyle, where quick yet satisfying meals are essential, this dish fits the bill perfectly.

Sticky Chicken Rice Bowls Recipe

Create a flavor-packed meal with these Sticky Chicken Rice Bowls! This recipe features tender marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. Drizzle with a delicious sticky sauce made from soy sauce, honey, and garlic for an extra burst of flavor. Garnish with fresh green onions and sesame seeds for a delightful finish. Perfect for a weeknight dinner or meal prep! Enjoy a bowl of deliciousness in just one hour!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

2 tbsp honey

2 tbsp sesame oil

2 garlic cloves, minced

1 inch ginger, grated

1 tbsp rice vinegar

1/2 tsp black pepper

1/2 cup green onions, chopped

1 tbsp sesame seeds

Fresh cilantro, for garnish (optional)

Instructions
 

Prepare the Chicken Marinade: In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Whisk together until well blended.

    Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they're fully coated. Cover and let them marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

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

        Cook the Chicken: While the rice is sitting, heat a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and add the chicken to the skillet. Cook for about 5-7 minutes per side or until the chicken is cooked through and has a nice caramelized coating.

          Make the Sticky Sauce: In the same skillet, pour the reserved marinade and bring it to a simmer. Let it cook for about 3 minutes, stirring occasionally, until it thickens slightly.

            Slice the Chicken: Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes before slicing it into strips.

              Assemble the Bowls: Fluff the rice with a fork and divide it into bowls. Top with sliced chicken, drizzle with sticky sauce, and garnish with chopped green onions, sesame seeds, and cilantro if desired.

                Serve and Enjoy: Serve the sticky chicken rice bowls warm for a satisfying meal.

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