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Sticky chicken rice bowls have become a beloved staple in many households, combining the rich, savory flavors of marinated chicken with the wholesome goodness of jasmine rice and vibrant, fresh vegetables. This dish epitomizes comfort food, offering a delightful balance of tastes and textures that appeals to both children and adults alike. Whether you’re looking for a quick weeknight dinner or a hearty meal for family gatherings, sticky chicken rice bowls deliver on all fronts.

Sticky Chicken Rice Bowls Recipe

Savor the deliciousness of Sticky Chicken Rice Bowls! This easy recipe combines tender marinated chicken thighs with flavorful jasmine rice and vibrant veggies, all drizzled in a sweet and savory sauce. Perfect for a family dinner or meal prep, these bowls are not only tasty but also visually appealing. Ready in just under an hour, they serve four and are great for satisfying hungry appetites. Don’t forget to garnish with sesame seeds and green onions! 🍗🍚
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Ingredients
  

2 cups jasmine rice

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

1/4 cup soy sauce

2 tbsp hoisin sauce

2 tbsp honey

1 tbsp rice vinegar

2 cloves garlic (minced)

1 inch ginger (grated)

1 tbsp sesame oil

2 green onions (chopped)

1 cup broccoli florets

1/2 cup carrots (julienned)

Sesame seeds (for garnish)

Salt and pepper (to taste)

Water (for cooking rice)

Instructions
 

Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

    Marinate the Chicken: In a bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and grated ginger. Add chicken pieces, stirring to coat well. Allow to marinate for at least 15 minutes or up to 1 hour for more flavor.

      Sauté Vegetables: In a large skillet, heat sesame oil over medium heat. Add broccoli florets and julienned carrots. Sauté for 5-7 minutes until they are tender-crisp. Season with salt and pepper. Remove vegetables from the skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken (reserve the marinade). Cook on medium-high heat for about 7-10 minutes, stirring occasionally, until chicken is caramelized and cooked through.

          Add Sauce: Pour the reserved marinade into the skillet with the chicken and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken.

            Assemble the Bowls: In serving bowls, spoon a generous amount of white rice as the base. Top with sticky chicken, sautéed vegetables, and chopped green onions. Garnish with sesame seeds.

              Serve: Enjoy your sticky chicken rice bowls while hot!

                Prep Time: 20 mins | Total Time: 50 mins | Servings: 4