Why Make This Recipe
Delicious Sticky Chicken Rice Bowls are a perfect weeknight dinner option. They are flavorful, easy to make, and a complete meal in one bowl. This recipe combines tender chicken, colorful vegetables, and jasmine rice, all drizzled with a sweet and savory sticky sauce. It's a dish that the whole family will love, and it can be made in under an hour!
How to Make Delicious Sticky Chicken Rice Bowls
Ingredients:
- 2 cups jasmine rice
- 4 boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 green onions, sliced for garnish
- Sesame seeds, for garnish
Directions:
Creating Delicious Sticky Chicken Rice Bowls is straightforward if you follow these simple steps:
- Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.
- Make the Marinade: In a bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using).
- Marinate the Chicken: Place the chicken thighs in the marinade and let them sit for at least 30 minutes (or up to 1 hour in the fridge for deeper flavor).
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side until golden brown and cooked through.
- Add Vegetables: Remove the chicken from the pan and keep warm. In the same skillet, add sliced bell peppers and broccoli. Stir-fry for about 4-5 minutes until they are tender-crisp.
- Combine The Elements: Slice the cooked chicken thighs and mix them back into the skillet with the vegetables. Pour any remaining marinade over the mixture and cook for an additional 2-3 minutes, stirring to combine.
- Serve Over Rice: Fluff the cooked jasmine rice and divide it among serving bowls. Top with the sticky chicken and vegetable mix.
- Garnish: Sprinkle sesame seeds and sliced green onions on top for decoration and added flavor.
These steps will guide you through creating this amazing meal with ease!
How to Serve Delicious Sticky Chicken Rice Bowls
Serve the rice bowls hot, and make sure everyone gets a good mix of chicken, vegetables, and rice. You can also offer extra sesame seeds and green onions on the side for those who want more toppings.
How to Store Delicious Sticky Chicken Rice Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. Reheat them in the microwave or on the stove before serving again.
Tips to Make Delicious Sticky Chicken Rice Bowls
- Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your marinade.
- Adjust the Spice: If you like it spicy, add more red pepper flakes or even some sliced fresh chili.
- Veggie Variations: Feel free to mix in your favorite vegetables. Snap peas, carrots, or zucchini work well too!
Variation
You can swap chicken thighs for chicken breast if you prefer a leaner option. Alternatively, make this dish vegetarian by using tofu instead of chicken, and make sure to adjust the cooking time accordingly.
FAQs
-
Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but it will require a longer cooking time. Follow the package instructions for best results. -
What can I substitute for soy sauce?
You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative. -
Is this dish suitable for meal prep?
Absolutely! These rice bowls store well and make excellent meal prep options for lunch or dinner throughout the week.
Sticky Chicken Rice Bowls
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.
- In a bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using) to make the marinade.
- Place the chicken thighs in the marinade and let them sit for at least 30 minutes or up to 1 hour in the fridge for deeper flavor.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side until golden brown and cooked through.
- Remove the chicken from the pan and keep warm. In the same skillet, add sliced bell peppers and broccoli. Stir-fry for about 4-5 minutes until they are tender-crisp.
- Slice the cooked chicken thighs and mix them back into the skillet with the vegetables. Pour any remaining marinade over the mixture and cook for an additional 2-3 minutes, stirring to combine.
- Fluff the cooked jasmine rice and divide it among serving bowls. Top with the sticky chicken and vegetable mix.
- Sprinkle sesame seeds and sliced green onions on top for decoration and added flavor.
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