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Sticky chicken rice bowls are more than just a meal; they represent a harmonious blend of flavors and textures that can bring comfort to any dining table. These bowls are an embodiment of culinary creativity, allowing home cooks to customize them with various ingredients, making them suitable for any occasion. Whether you're preparing a cozy dinner for your family or hosting friends for a casual gathering, these bowls deliver a satisfying experience that is both hearty and nutritious.

Sticky Chicken Rice Bowls Recipe

Indulge in these Sticky Chicken Rice Bowls, a perfect blend of savory and sweet flavors! This recipe features marinated chicken thighs, served over fluffy jasmine rice that soaks in a delicious sauce. With only 10 minutes of prep time and ready in an hour, it's an easy weeknight dinner. Elevate your meal with fresh snap peas or broccoli, and don't forget the garnishes of green onions and sesame seeds. Simple, satisfying, and oh-so-tasty!
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Ingredients
  

1 pound chicken thighs, boneless and skinless

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon ginger, minced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

2 green onions, chopped (for garnish)

1/2 cup snap peas or broccoli (optional)

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes. Add the chicken thighs, making sure they are all well-coated in the marinade. Let marinate for at least 30 minutes, or preferably, overnight in the refrigerator.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

      Prepare the Chicken: In a large skillet over medium-high heat, add a splash of oil. Remove the chicken from the marinade and discard the marinade. Pan-fry the chicken for about 6-7 minutes on each side or until the chicken is cooked through and has a nice caramelized exterior. If desired, add snap peas or broccoli during the last 3 minutes of cooking.

        Make the Sauce: In a small bowl, mix the remaining marinade with cornstarch. Pour this mixture into the skillet when the chicken is almost done, stirring frequently until it thickens into a glossy sauce.

          Assemble the Bowls: To serve, fluff the jasmine rice and divide it among serving bowls. Slice the sticky chicken and place it on top of the rice. Drizzle some of the thickened sauce over the chicken and rice.

            Garnish and Serve: Top with chopped green onions and a sprinkle of sesame seeds. Enjoy your delicious Sticky Chicken Rice Bowls warm!

              Prep Time: 10 mins | Total Time: 1 hour | Servings: 4