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In today’s fast-paced world, finding the perfect balance between convenience and health can be a challenge. Enter the Sticky Chicken Rice Bowl—a delightful dish that seamlessly combines delicious flavors with nourishing ingredients, all while being quick and easy to prepare. This dish has gained immense popularity among home cooks and food enthusiasts alike, thanks to its rich taste and satisfying textures.

Sticky Chicken Rice Bowls Recipe

Indulge in these delicious Sticky Chicken Rice Bowls that perfectly blend savory and sweet flavors! With tender chicken thighs coated in a sticky honey soy sauce, vibrant bell peppers, and crisp broccoli, this dish is both colorful and nutritious. The fluffy jasmine rice serves as the ideal base, making this recipe a family favorite. Quick to prepare in just 40 minutes, it’s perfect for busy weeknights. Top with green onions and sesame seeds for an extra crunch!
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Ingredients
  

1 cup jasmine rice

2 cups water

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

2 tablespoons vegetable oil

4 cloves garlic, minced

1-inch piece ginger, grated

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon chili flakes (optional)

1 cup bell peppers, thinly sliced (mixed colors)

1 cup broccoli florets

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

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

    Prepare the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1-2 minutes until fragrant.

      Cook the Chicken: Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.

        Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and chili flakes (if using). Pour this sauce over the cooked chicken and bring to a simmer. Let it cook for an additional 3-4 minutes, stirring occasionally, until the sauce thickens and becomes sticky.

          Add Vegetables: Stir in the sliced bell peppers and broccoli florets. Cook for another 3-5 minutes until the vegetables are tender yet crisp.

            Assemble the Bowls: Divide the fluffy jasmine rice among serving bowls. Top with the sticky chicken and vegetable mixture, making sure to drizzle some of the extra sauce over the top.

              Garnish and Serve: Sprinkle chopped green onions and sesame seeds over each bowl for garnish. Serve immediately and enjoy!

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4