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Sticky Chicken Rice Bowls have surged in popularity, captivating food lovers with their harmonious blend of flavors and textures. This dish, which combines tender chicken thighs with fluffy jasmine rice, is a delightful fusion that showcases savory, sweet, and slightly spicy elements. The result is a meal that not only satisfies hunger but also tantalizes the taste buds.

Sticky Chicken Rice Bowls Recipe | Cheff Recipes

Elevate your dinner game with these Sticky Chicken Rice Bowls! Perfectly cooked jasmine rice topped with tender, marinated chicken thighs and vibrant stir-fried veggies including broccoli and carrots. This recipe combines sweet and savory flavors with a touch of heat, making it a delicious and satisfying meal. Garnish with green onions, sesame seeds, and fresh cilantro for an added burst of flavor. Easy to prepare and perfect for meal prep, your family will love this dish!
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Ingredients
  

2 cups jasmine rice

1 lb boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup broccoli florets

1 medium carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Fresh cilantro leaves 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 pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

    Prepare the Chicken Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add salt and pepper to taste. Place the chicken thighs in a ziplock bag or shallow dish and pour the marinade over them. Seal or cover and let sit in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).

      Cook the Chicken: Heat a non-stick skillet over medium heat. Remove chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side until browned and cooked through. Ensure the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken and let it rest before slicing.

        Stir-Fry the Vegetables: In the same skillet, add broccoli and carrots. Stir-fry for about 3-4 minutes until they are tender-crisp. Pour in the reserved marinade and simmer for another minute.

          Assemble the Rice Bowls: Fluff the cooked jasmine rice with a fork. Divide the rice among 4 bowls. Top with sliced chicken, stir-fried vegetables, and garnish with chopped green onions, sesame seeds, and fresh cilantro.

            Serve and Enjoy: Drizzle any remaining marinade over each bowl and enjoy your flavorful sticky chicken rice bowl!

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4