Name: Sticky Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces; ¼ cup soy sauce (or tamari for gluten-free); 2 tablespoons honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon sesame oil; 1 cup broccoli florets; 1 bell pepper, sliced; 2 green onions, chopped (for garnish); Sesame seeds (for garnish); 2 cups cooked jasmine rice; 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening); Salt and pepper to taste

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Introduction

Sticky Chicken Rice Bowls are a flavorful and satisfying meal perfect for busy weeknights. Tender chicken thighs glazed in a sweet and savory sauce, paired with crisp vegetables and jasmine rice, create a deliciously balanced dish everyone will enjoy.

A white bowl filled with a bed of white rice at the bottom, topped with bright green steamed broccoli florets placed on one side. Above the rice and broccoli, there are several pieces of glazed chicken with a shiny, dark brown sauce, arranged in a neat row. The chicken is drizzled evenly with a creamy beige sauce, creating a striped pattern over the top. The food looks fresh and colorful against the white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
2 cups cooked jasmine rice
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 cup broccoli florets
1 bell pepper, sliced
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Salt and pepper to taste

Instructions

Step 1: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Set this sauce aside.
Step 2: Place the chicken pieces in a resealable bag or bowl. Pour half of the prepared sauce over the chicken, making sure it’s evenly coated. Let the chicken marinate for at least 15 minutes.
Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, until golden brown and cooked through. Remove any excess marinade from the pan.
Step 4: Add the broccoli florets and sliced bell pepper to the skillet. Stir-fry the vegetables for about 5 minutes, until they are just tender but still crisp.
Step 5: Pour the remaining sauce and the cornstarch-water mixture into the skillet. Stir well to combine and let it simmer for 2 to 3 minutes, until the sauce thickens and coats the chicken and vegetables.
Step 6: Divide the cooked jasmine rice into serving bowls. Spoon the sticky chicken and vegetable mixture over the rice.
Step 7: Garnish with chopped green onions and sesame seeds to add color and extra flavor.
Step 8: Serve immediately and enjoy your delicious sticky chicken rice bowls!

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the sauce.
Swap broccoli and bell pepper with snap peas, carrots, or mushrooms depending on your preference.
Use chicken breast if you prefer a leaner protein, but cook carefully to avoid dryness.
Marinate the chicken longer, up to 2 hours, for deeper flavor.
Serve with a side of steamed greens or a fresh cucumber salad for a complete meal.

Storage

Store leftover sticky chicken rice bowls in an airtight container in the refrigerator for up to 3 days. When reheating, warm thoroughly in a microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but still tastes great as leftovers.

How to Serve

A white bowl holds a dish with three main layers: the bottom layer is white rice with a soft, fluffy texture; on top are evenly cut, glazed brown meat pieces covered by a thick, light beige creamy sauce drizzled in neat lines; bright green broccoli florets are placed around the edges, creating a fresh contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes. Use tamari instead of soy sauce to ensure the dish is gluten-free without sacrificing flavor.

What’s the best way to cook the chicken to keep it tender?

Using boneless chicken thighs helps keep the meat juicy. Cook over medium-high heat until golden and cooked through, avoiding overcooking to maintain tenderness.