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In the world of comforting meals, few dishes can rival the allure of Sticky Chicken Rice Bowls. This delightful dish effortlessly combines tender, marinated chicken with fluffy jasmine rice, creating a satisfying and flavorful experience that appeals to all ages. The marriage of savory and sweet flavors, accompanied by a sticky sauce that clings to each bite, makes this dish a favorite among families and meal prep enthusiasts alike.

Sticky Chicken Rice Bowls Recipe

Create a delicious dinner with these Sticky Chicken Rice Bowls! This easy recipe features marinated, golden-brown chicken thighs served over fluffy jasmine rice with a sweet and savory sticky sauce. Ready in just about an hour, it’s perfect for a weeknight meal. Finish off with fresh green onions and sesame seeds for a tasty garnish, and add steamed broccoli or snap peas for a colorful touch. Dive into this comforting dish that’s sure to impress!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 cups jasmine rice

1 cup chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper, to taste

Steamed broccoli or snap peas (optional, for serving)

Instructions
 

Prepare the Chicken Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil. Season with salt and pepper. Add chicken thighs, coating well. Marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine rinsed rice and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: In a large skillet over medium heat, cook the marinated chicken thighs for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes.

        Make the Sticky Sauce: In the same skillet, add the remaining marinade. Bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for a few more minutes until the sauce thickens to a sticky consistency.

          Combine and Serve: Slice the cooked chicken thighs and return them to the skillet, tossing to coat in the sticky sauce.

            Assemble the Bowls: In serving bowls, add a scoop of jasmine rice, top with sticky chicken, and garnish with green onions and sesame seeds. Serve with steamed broccoli or snap peas, if desired.

              Prep Time: 30 min | Total Time: 1 hr | Servings: 4