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Sticky Chicken Rice Bowls Recipe

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★★★★★

4.7 from 92 reviews

Delicious and easy Sticky Chicken Rice Bowls featuring tender marinated chicken thighs stir-fried with fresh broccoli and bell peppers in a sweet and savory sticky sauce, served over fluffy jasmine rice and garnished with green onions and sesame seeds.

Ingredients

Scale

Chicken and Marinade

  • 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

Vegetables and Garnish

  • 1 cup broccoli florets
  • 1 bell pepper, sliced
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Other

  • 2 cups cooked jasmine rice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Salt and pepper to taste

Instructions

  1. Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil to create the flavorful marinade and sauce. Set this mixture aside.
  2. Marinate the Chicken: Place the bite-sized chicken pieces in a resealable bag or a mixing bowl. Pour half of the prepared sauce over the chicken, ensuring all pieces are evenly coated. Allow the chicken to marinate for at least 15 minutes to soak up the flavors.
  3. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and thoroughly cooked. Remove any excess marinade from the skillet before proceeding.
  4. Add Vegetables: Add the broccoli florets and sliced bell pepper to the skillet with the chicken. Stir-fry the vegetables for about 5 minutes, until they are slightly tender but still crisp and vibrant.
  5. Thicken the Sauce: Pour the remaining half of the sauce along with the cornstarch and water mixture into the skillet. Stir continuously and allow the sauce to simmer for 2-3 minutes until it thickens, coating the chicken and vegetables beautifully.
  6. Serve over Rice: Portion the cooked jasmine rice into serving bowls. Spoon the sticky chicken and vegetable mixture on top of the rice evenly.
  7. Garnish: Sprinkle chopped green onions and sesame seeds over each bowl for an attractive and flavorful finish.
  8. Enjoy: Serve immediately and enjoy your delicious home-cooked Sticky Chicken Rice Bowls!

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Adjust the honey quantity for more or less sweetness according to taste.
  • Use chicken breast instead of thighs if you prefer leaner meat, but cooking time may vary.
  • Feel free to add other vegetables such as snap peas or carrots for more variety.
  • The marinade time can be extended up to 2 hours in the refrigerator for deeper flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: Sticky Chicken, Rice Bowls, Chicken Thighs, Stir-Fry, Asian Chicken Recipe, Jasmine Rice, Homemade Sauce

Find it online: https://cheframi.com/sticky-chicken-rice-bowls-recipe/