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When it comes to choosing the right protein for your Sticky Chicken Rice Bowls, boneless, skinless chicken thighs are the star of the show. Unlike chicken breasts, which can dry out if overcooked, chicken thighs are known for their juiciness and rich flavor. This makes them an ideal choice for a dish where the chicken is marinated and cooked in a sticky sauce, allowing the meat to absorb all the wonderful flavors.

Sticky Chicken Rice Bowls Recipe

Discover the ultimate comfort food with these Sticky Chicken Rice Bowls! This easy recipe features tender marinated chicken thighs, fluffy jasmine rice, and crispy vegetables like broccoli and red bell pepper. Drizzled with a delicious honey-soy sauce, this dish is as flavorful as it is satisfying. Perfect for weeknight dinners, it takes about an hour to prepare and serves four. Gather your ingredients and enjoy a delightful homemade meal tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

3 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tbsp sesame oil

3 cloves garlic, minced

1-inch piece of ginger, grated

2 green onions, chopped

1 cup broccoli florets

1 red bell pepper, sliced

1 tbsp cornstarch (optional, for thickening)

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, making sure they are well-coated. Let marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork once done.

      Prepare the Vegetables: While the rice is cooking, steam the broccoli florets and sauté the red bell pepper slices in a pan over medium heat for about 5–7 minutes until cooked but still crunchy. Set aside.

        Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook in the skillet for about 5–7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

          Make the Sticky Sauce: In the same skillet, add the reserved marinade and bring it to a simmer. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and stir it in. Let it bubble for a few minutes until it thickens slightly.

            Assemble the Bowls: In each serving bowl, add a scoop of fluffy jasmine rice as the base. Top with sliced sticky chicken, steamed broccoli, and sautéed red bell pepper. Drizzle the sticky sauce generously over the top.

              Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. Serve immediately and enjoy your delicious sticky chicken rice bowls!

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