Sticky Chicken Rice Bowls

$- 2 cups jasmine rice - 4 boneless, skinless chicken thighs - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 1 tablespoon cornstarch - 1 cup chicken broth - 1/2 cup sliced green onions - 1/4 cup sesame seeds - Optional: Steamed broccoli or snap peas Gather these ingredients before you start cooking. Each item plays a key role. The jasmine rice provides a fluffy base. The chicken thighs add rich flavor and texture. The soy sauce and honey create a sweet and salty glaze. Sesame oil adds depth, while rice vinegar gives a nice tang. Garlic and ginger bring warmth to the dish. Cornstarch helps thicken the sauce. Green onions and sesame seeds are perfect for garnishing. You can include steamed broccoli or snap peas for added color and nutrients. This combination makes the sticky chicken rice bowls both tasty and visually appealing. {{ingredient_image_1}} - Rinse rice until clear. - Cook rice with water or chicken broth. To start, I rinse the jasmine rice under cold water. This step washes away any excess starch. You want the water to run clear. After rinsing, I cook the rice as per the package directions. You can use plain water or chicken broth for added flavor. Once done, I set the rice aside. - Mix soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, salt, and pepper. - Marinate the chicken. Next, I prepare the marinade for the chicken. In a bowl, I combine soy sauce, honey, sesame oil, and rice vinegar. I also add minced garlic, grated ginger, salt, and pepper. This mix creates a tasty base. I coat the chicken thighs in this marinade. I let them soak for at least 30 minutes. For even deeper flavor, you can marinate them for up to 2 hours. - Sear chicken thighs in a pan. - Let rest before slicing. After marinating, I heat a large pan over medium heat. I take the chicken thighs out of the marinade, saving that sauce for later. I place the chicken in the hot pan. It cooks for about 5-6 minutes on each side until golden brown. Once cooked, I remove the chicken and let it rest for a few minutes before slicing it. - Thicken reserved marinade with chicken broth and cornstarch. - Adjust seasoning. In the same pan, I add the saved marinade. I mix it with chicken broth and cornstarch. This combination helps thicken the sauce. I bring it to a gentle simmer while whisking. After about 3-4 minutes, the sauce thickens nicely. I taste it and adjust the seasoning with salt and pepper if needed. - Portion rice into bowls. - Add sliced chicken and sauce on top. Now comes the fun part — assembling the bowls! I scoop a generous portion of jasmine rice into each bowl. Then, I add the sliced chicken on top. Finally, I drizzle the thick sauce over everything. This creates a beautiful and tasty dish. - Sprinkle green onions and sesame seeds. - Serve with optional vegetables. To finish, I sprinkle sliced green onions and sesame seeds over the bowls. This adds color and crunch. I also like to serve the bowls with steamed broccoli or snap peas. These veggies add nutrition and color to the meal. Enjoy your beautiful sticky chicken rice bowls! For the best flavor, I recommend marinating the chicken for at least 30 minutes. This allows the marinade to soak in. If you want a deeper taste, let it marinate for up to 2 hours in the fridge. If you are short on time, you can still get good flavor. Just make sure to cut the chicken into smaller pieces. This speeds up the process and lets the marinade work faster. To ensure the chicken is perfectly cooked, use medium heat. Cook it for about 5-6 minutes on each side. The chicken should be golden brown and fully cooked inside. You can also try grilling or baking the chicken. Grilling adds a nice smoky flavor, while baking can be easier for meal prep. Just remember to check that it reaches an internal temperature of 165°F. To make your sticky chicken rice bowls even better, serve them with sides like steamed broccoli or snap peas. These add color and nutrition. If you have leftover chicken and rice, you can mix them into a stir-fry. Just toss them in a pan with some veggies and a splash of soy sauce for a quick meal. Pro Tips Marination Time: For deeper flavor, marinate the chicken for at least 2 hours or overnight in the refrigerator. Perfect Rice: Rinse the jasmine rice thoroughly to remove excess starch, ensuring fluffy rice when cooked. Thickening Sauce: If the sauce isn't thickening as desired, dissolve an extra teaspoon of cornstarch in water and add it gradually while stirring. Garnish for Extra Flavor: Adding a sprinkle of crushed red pepper flakes can give your dish an extra kick! {{image_2}} You can easily swap chicken for other proteins. Tofu works great for a vegetarian option. Just press and cube the tofu, then marinate it like the chicken. You can also use shrimp or pork if you like. Each protein gives a new taste and texture to your bowl. Try different sauces or marinades to change the flavor. Teriyaki sauce adds a sweet twist, while hoisin sauce can bring a rich depth. You can also add spices like chili flakes for heat. Fresh herbs like cilantro or basil can brighten up the dish. Don’t be afraid to mix flavors to find your favorite! Brown rice or quinoa are excellent replacements for jasmine rice. Brown rice has a nutty flavor and is more fibrous. Quinoa cooks faster and is packed with protein. Just remember to adjust the cooking times. Quinoa cooks in about 15 minutes, while brown rice takes closer to 45 minutes. Enjoy experimenting with these healthy swaps! To keep your sticky chicken rice bowls fresh, store them in airtight containers. Make sure the chicken and rice cool down before sealing. This helps stop moisture build-up. Keep them in the fridge for up to three days. If you plan to eat them later than that, consider freezing. For best results when reheating, use a microwave or stovetop. Place the rice and chicken in a microwave-safe dish. Add a splash of water to help steam it. Heat in short bursts, checking often, until warm. If using the stovetop, add a little water and stir over low heat. Ensure the chicken reaches an internal temperature of 165°F for safety. To freeze sticky chicken rice bowls, portion them into freezer-safe containers. Leave some space at the top for expansion. You can freeze them for up to three months. When ready to eat, move the container to the fridge for a night to thaw. Reheat as mentioned above, ensuring it's heated through before serving. You can use several types of rice instead of jasmine rice. Here are some good options: - Basmati rice - Long-grain white rice - Brown rice - Quinoa - Cauliflower rice for a low-carb option Each of these choices brings its own flavor and texture. Basmati has a nutty taste, while brown rice adds a chewy bite. Quinoa is packed with protein, making it a healthy swap. To make sticky chicken healthier, consider these tips: - Use skinless chicken thighs or breasts. - Opt for low-sodium soy sauce. - Swap honey for a natural sweetener like maple syrup. - Reduce the amount of sesame oil. - Add more vegetables to increase fiber and nutrients. These changes can cut calories and sodium while keeping the flavor intact. Yes, you can prepare sticky chicken rice bowls ahead of time. Here’s how: - Marinate the chicken up to 2 hours before cooking. - Cook the rice and chicken in advance. - Store the rice and chicken in separate containers in the fridge. This meal lasts about 3-4 days in the fridge. Just reheat before serving. To make your chicken extra sticky, try these techniques: - Ensure the sauce simmers long enough to thicken. - Use cornstarch to create a glaze-like texture. - Coat the cooked chicken in the sauce before serving. These steps can help you achieve that perfect sticky finish. Adding vegetables to your sticky chicken rice bowls enhances flavor and nutrition. Here are some great choices: - Steamed broccoli - Snap peas - Bell peppers - Carrots - Bok choy These vegetables add color and crunch to your meal. They also provide vitamins and minerals. This blog post guides you through making delicious sticky chicken rice bowls. You learned the key ingredients, step-by-step cooking methods, and helpful tips. Variations allow you to customize your dish, while storage info ensures your leftovers stay fresh. Enjoy experimenting with flavors and ingredients that suit your taste. Remember, cooking should be fun and creative. These bowls are more than meals; they are a chance to share good food with others. Dive in, and savor every bite!$

Discover the ultimate easy chicken dinner with these sticky chicken rice bowls! Featuring tender marinated chicken thighs, this jasmine rice recipe is perfect for any night of the week. Sweet honey soy chicken pairs perfectly with fluffy jasmine rice and colorful veggies for a delicious meal. Make your family’s new favorite dinner tonight! Don’t forget to save this recipe! #StickyChickenRiceBowls #EasyChickenDinner #HoneySoyChicken #JasmineRiceRecipe

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Ingredients

2 cups jasmine rice

4 chicken thighs, boneless and skinless

1/4 cup soy sauce (low sodium)

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 garlic cloves, minced

1-inch piece of ginger, grated

1 tablespoon cornstarch

1 cup chicken broth

1/2 cup sliced green onions

1/4 cup sesame seeds

Steamed broccoli or snap peas for serving (optional)

Salt and pepper to taste

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook rice according to package instructions, using water or chicken broth for added flavor. Set aside once done.

Marinate Chicken: In a mixing bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, salt, and pepper. Add the chicken thighs to this marinade and let it sit for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

Cook Chicken: Heat a large pan over medium heat. Remove chicken from marinade, reserving the marinade. Add chicken thighs to the pan and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove from the pan and let rest before slicing.

Make Sticky Sauce: In the same pan, add the reserved marinade along with chicken broth and corn starch. Bring it to a gentle simmer while whisking continuously until the sauce thickens (about 3-4 minutes). Adjust seasoning with salt and pepper if needed.

Assemble the Bowls: In serving bowls, add a generous scoop of jasmine rice. Top with sliced sticky chicken and drizzle the thickened sauce over the top.

Garnish: Sprinkle with sliced green onions and sesame seeds. Add steamed broccoli or snap peas on the side for added color and nutrition.

Serve Immediately: Enjoy your flavorful sticky chicken rice bowls!

Prep Time: 30 mins | Total Time: 1 hr | Servings: 4