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Rice bowls have become a staple in many households, celebrated for their versatility and nutritional benefits. They offer endless possibilities for customization, allowing you to mix and match ingredients to suit your family’s preferences. Among the many delightful variations of rice bowls, Sticky Chicken Rice Bowls stand out as a flavorful, easy-to-make dish that is perfect for busy weeknight dinners.

Sticky Chicken Rice Bowls Recipe

Looking for a delicious weeknight dinner idea? Try sticky chicken rice bowls! This easy recipe combines tender, flavorful chicken thighs with fluffy jasmine rice and crisp broccoli for a satisfying meal that's full of flavor, nutrition, and color. Marinate the chicken for extra taste and assemble with your favorite toppings. Perfect for customizing with different proteins or veggies! #RiceBowls #HealthyDinner #WeeknightMeals #StickyChicken #ComfortFood #CookingAtHome #FamilyFavorites
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 cups jasmine rice

3 tablespoons soy sauce

3 tablespoons honey

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional)

2 green onions, sliced

1 cup broccoli florets

1 tablespoon sesame seeds

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, chili flakes, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-18 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

      Prepare the Broccoli: While the rice is cooking, steam the broccoli florets until they are vibrant green and tender, about 4-5 minutes. Set aside.

        Cook the Chicken: Heat a skillet on medium-high heat and add a splash of sesame oil. Once hot, add the marinated chicken (reserve the marinade) and cook for about 6-7 minutes per side or until browned and cooked through. Pour the remaining marinade into the pan and allow it to bubble and thicken for another 2-3 minutes.

          Assemble the Bowls: Fluff the rice with a fork and divide it among serving bowls. Top with sliced chicken thighs, drizzle with the thickened sauce, and add steamed broccoli.

            Garnish: Sprinkle with sesame seeds, sliced green onions, and fresh cilantro, if desired.

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