Description
Sticky Chicken and Rice Bowls are a flavorful and satisfying dish featuring marinated chicken thighs cooked in a sweet and savory sauce, served over fluffy jasmine rice with fresh vegetables.
Ingredients
- 2 cups jasmine rice
- 4 cups water
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/4 cup sliced green onions
- Sesame seeds for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- While the rice is cooking, prepare the sticky chicken. In a large bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Cut the chicken thighs into bite-sized pieces and add them to the marinade. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
- Heat a large skillet over medium-high heat. Add the marinated chicken (reserve the marinade) and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned.
- Add the reserved marinade to the skillet and bring to a simmer. Cook for an additional 3-5 minutes, allowing the sauce to thicken and coat the chicken.
- In the last few minutes of cooking, add the broccoli florets and sliced bell peppers to the skillet. Stir until the vegetables are tender but still crisp.
- To serve, divide the cooked rice among bowls, top with the sticky chicken and vegetable mixture, and garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the marinade.
- Substitute the chicken thighs with chicken breasts or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg