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Sticky Chicken Rice Bowls are the epitome of comfort food, bringing together a harmonious blend of savory, sweet, and umami flavors that tantalize the taste buds. This dish is not only delicious but also incredibly satisfying, making it an excellent choice for family dinners, meal prep, or a cozy solo meal. The recipe showcases tender, juicy chicken thighs glazed with a sticky sauce, served over fluffy jasmine rice, and garnished with fresh vegetables and herbs, creating a colorful and flavorful bowl that appeals to everyone.

Sticky Chicken Rice Bowls Recipe

Create a delicious and satisfying meal with these Sticky Chicken Rice Bowls! Marinated boneless chicken thighs coated in a sweet soy-honey glaze pair perfectly with fluffy jasmine rice cooked in chicken broth. This recipe is easy to follow and perfect for family dinners. Top your bowls with fresh green onions and sesame seeds, and add some steamed vegetables for a complete meal. Enjoy this flavorful dish that's sure to impress everyone at your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated

1 tablespoon cornstarch (optional, for thickening)

2 green onions, chopped (for garnish)

1 sesame seeds (for garnish)

Fresh vegetables (like steamed broccoli or snap peas, for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken thighs and coat well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Cook the Chicken: In a large skillet over medium heat, add the marinated chicken (reserve the marinade). Cook for about 5-7 minutes on each side until the chicken is cooked through and slightly caramelized. If you want a thicker sauce, mix the cornstarch with a tablespoon of water and stir it into the reserved marinade. Add it to the skillet and simmer for another 2-3 minutes until thickened.

        Assemble the Bowls: Divide the cooked rice among serving bowls. Slice the sticky chicken and place it over the rice. Spoon any extra sauce from the skillet over the chicken.

          Garnish and Serve: Top with chopped green onions and sesame seeds. Serve with your choice of fresh vegetables, such as steamed broccoli or snap peas. Enjoy your delicious sticky chicken rice bowls!

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