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Rice bowls have become a beloved staple in kitchens around the world, celebrated for their versatility and comfort. They serve as a perfect canvas for a variety of ingredients, allowing you to mix and match according to your tastes and dietary preferences. From vibrant vegetable stir-fries to hearty protein options, rice bowls can cater to any meal of the day. Among the myriad of rice bowl options, sticky chicken rice bowls stand out as an exceptionally comforting and flavorful dish that brings warmth and satisfaction to the table.

Sticky Chicken Rice Bowls Recipe | Cheff Recipes

Indulge in these delicious Sticky Chicken Rice Bowls that are a perfect mix of sweet and savory! Start with fluffy jasmine rice topped with marinated, caramelized chicken thighs cooked in a flavorful sauce made with soy sauce, honey, ginger, and garlic. Finish it off with fresh green onions, sesame seeds, and optional cilantro for a burst of flavor. This easy recipe takes just 40 minutes and serves four, making it a fantastic weeknight dinner that everyone will love!
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Ingredients
  

2 cups jasmine rice

4 cups water or chicken broth

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

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water

1/2 cup green onions, chopped

1/4 cup sesame seeds

Salt and pepper to taste

Fresh cilantro leaves for garnish (optional)

Instructions
 

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

    Prepare the Chicken:

      - In a medium-sized bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the chicken pieces and stir to coat evenly. Allow to marinate for at least 15 minutes (or up to 2 hours for more flavor).

        Cook the Chicken:

          - Heat a large skillet or wok over medium-high heat. Add the marinated chicken, along with all the marinade. Cook for about 7-10 minutes, stirring frequently, until the chicken is cooked through and starts to caramelize slightly.

            Thicken the Sauce:

              - Once the chicken is cooked, add the cornstarch mixture to the skillet and stir well. Let it simmer for 2-3 minutes until the sauce thickens and becomes sticky.

                Assemble the Bowls:

                  - Fluff the cooked rice with a fork. Divide the rice among four bowls and top each with the sticky chicken. Garnish with chopped green onions, sesame seeds, and if desired, fresh cilantro leaves.

                    Serve and Enjoy:

                      - Serve the sticky chicken rice bowls warm with extra soy sauce or hot sauce on the side, if you prefer some spice!

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