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Sticky Chicken Rice Bowls are a delightful and satisfying dish that brings a fusion of flavors and textures to your dining table. This meal embodies the essence of comfort food while offering a balanced combination of protein, carbohydrates, and vegetables. In today's fast-paced world, the need for quick yet nutritious meals has never been more critical. Sticky Chicken Rice Bowls not only cater to that need but also tantalize the taste buds with their sweet and savory profile.

Sticky Chicken Rice Bowls Recipe

Get ready to enjoy these mouthwatering Sticky Chicken Rice Bowls! This easy recipe features tender, marinated chicken thighs served over fluffy jasmine rice, all drizzled with a sweet and savory sauce. Perfect for a weeknight dinner or meal prep, these bowls can be customized with your favorite veggies. Garnish with green onions and sesame seeds for an extra pop of flavor. Try this delightful dish that’s sure to satisfy every palate!
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Ingredients
  

1 lb (450g) chicken thighs, boneless and skinless

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon vegetable oil

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Steamed broccoli or your choice of vegetables (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

    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 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

      Prepare the Sauce: In a small bowl, mix cornstarch and water to create a slurry. In a saucepan over medium heat, bring the marinade (the liquid left from marinating the chicken) to a boil. Stir in the slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

        Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Once done, remove from the skillet and let it rest for a few minutes before slicing.

          Assemble the Bowl: Fluff the cooked rice with a fork and portion it into serving bowls. Top with sliced sticky chicken, drizzle the thickened sauce over the chicken, and sprinkle with chopped green onions and sesame seeds. If desired, serve with steamed broccoli or your choice of vegetables on the side.

            Serve and Enjoy: Serve warm and enjoy your delicious Sticky Chicken Rice Bowls!

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