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In the realm of comfort food, few dishes can match the warmth and satisfaction found in Sticky Chicken Rice Bowls. This delightful meal combines tender, flavorful chicken with fluffy rice and colorful vegetables, creating a balanced dish brimming with nutrition. Perfect for busy families or individuals craving a quick yet fulfilling meal, Sticky Chicken Rice Bowls provide an enticing blend of protein, carbohydrates, and essential nutrients. With its ease of preparation and mouthwatering flavors, this dish has become a favorite for weeknight dinners and meal prep alike.

Sticky Chicken Rice Bowls Recipe

Whip up these delicious Sticky Chicken Rice Bowls for a tasty weeknight dinner! Featuring tender marinated chicken thighs, sweet and savory sauce, and colorful veggies like bell peppers and snap peas, this recipe is a flavorful delight. Served on a bed of fluffy jasmine rice and garnished with green onions and sesame seeds, it’s a quick meal that's sure to impress. Easy to make and ready in just about an hour, your family will love this hearty dish!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups jasmine rice

3 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

3 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Start by marinating the chicken: In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces and toss to coat well. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for more flavor.

    While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of chicken broth to a boil. Add the rinsed rice, reduce to low heat, cover, and simmer for about 15 minutes or until the rice is tender and the liquid has been absorbed. Once done, fluff the rice with a fork and set aside.

      Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 5-7 minutes until browned and cooked through. Season with salt and pepper to taste.

        Add the sliced bell pepper and snap peas to the skillet with the chicken, and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Pour the reserved marinade into the skillet and bring it to a simmer. Stir in the cornstarch mixture and cook for another 1-2 minutes, allowing the sauce to thicken.

            To assemble the bowls, place a generous portion of jasmine rice at the bottom of each bowl. Top with the sticky chicken and vegetable mixture.

              Garnish with chopped green onions and sesame seeds before serving.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4