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When it comes to cooking, the choice of protein can significantly impact the flavor and texture of the dish. For our Sticky Chicken Rice Bowls, boneless, skinless chicken thighs are the star of the show. Unlike chicken breasts, which can often dry out when cooked, chicken thighs are known for their rich flavor and juiciness.

Sticky Chicken Rice Bowls Recipe

Treat yourself to these delectable sticky chicken rice bowls! Juicy marinated chicken thighs are combined with fluffy jasmine rice and vibrant sautéed broccoli and bell pepper, all drizzled with a sweet and savory sauce. Perfect for a hearty weeknight meal, these bowls are easy to make and full of flavor. Garnished with green onions and sesame seeds, this dish is not only satisfying but also a feast for the eyes. Enjoy a delicious home-cooked dinner with this simple recipe!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tbsp rice vinegar

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp sesame oil

1 tsp cornstarch mixed with 1 tbsp water

1 cup broccoli florets

1/2 red bell pepper, sliced

1/4 cup green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are fully coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

    Cook the Rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and has absorbed all the liquid. Turn off the heat and let it sit covered for another 5 minutes.

      Sauté the Vegetables: While the rice is cooking, heat sesame oil in a large skillet over medium heat. Add broccoli and bell pepper, sautéing for about 5-7 minutes until tender yet crisp. Remove them from the skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken and cook over medium-high heat for about 6-7 minutes on each side or until the chicken is cooked through and caramelized. Pour in the reserved marinating sauce and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for another minute.

          Assemble the Bowls: Fluff the cooked rice with a fork and divide it into bowls. Top with the sticky chicken, sautéed vegetables, and garnish with chopped green onions and sesame seeds.

            Serve and Enjoy: Enjoy your sticky chicken rice bowls warm with additional soy sauce on the side if desired!

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