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To create the perfect Sticky Chicken Rice Bowls, it's essential to understand the role of each ingredient in this delightful dish. Here’s a closer look at the key components that come together to create this culinary masterpiece.

Sticky Chicken Rice Bowls Recipe

Savor the flavors of these sticky chicken rice bowls! Perfect for a weeknight dinner, this recipe combines juicy chicken thighs marinated in a sweet and savory sauce, served over fluffy jasmine rice with vibrant veggies like broccoli and bell pepper. It's quick to prepare and full of deliciousness. Garnished with green onions and sesame seeds, these bowls are not just tasty but also visually appealing. Try this easy dish and impress your family tonight!
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Ingredients
  

2 cups jasmine rice

4 boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon cornstarch

1/4 cup water

1 tablespoon olive oil

1 cup broccoli florets

1 red bell pepper, sliced

2 green onions, chopped

Sesame seeds, for garnish

Salt and pepper, to taste

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop with 4 cups of water. Once cooked, fluff with a fork and set aside.

    Prepare the Marinade: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Mix well to create a marinade.

      Marinate Chicken: Place the chicken thighs in a dish and pour half of the marinade over them. Seal and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

        Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and sauté for about 5-7 minutes per side, or until fully cooked (internal temperature of 165°F). Once cooked, remove from the skillet and let rest.

          Prepare the Sauce: In the same skillet, add the reserved marinade along with cornstarch and water. Stir continuously until it thickens into a glaze, about 2-3 minutes.

            Steam the Vegetables: In the last few minutes of cooking the chicken, add broccoli florets and sliced bell pepper to the skillet. Cover and let steam until tender, about 3-4 minutes.

              Slice the Chicken: Thinly slice the rested chicken thighs and return them to the skillet, coating them in the sticky sauce.

                Assemble Bowls: In serving bowls, add a scoop of jasmine rice, top with the sticky chicken, and add the steamed veggies. Drizzle extra sauce over the top if desired.

                  Garnish and Serve: Finish with chopped green onions and a sprinkle of sesame seeds for added flavor and crunch. Enjoy your delicious sticky chicken rice bowls!

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4