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To make Sticky Chicken Rice Bowls, gather these fresh and tasty ingredients: - 2 cups jasmine rice - 4 cups chicken broth - 1.5 lbs boneless, skinless chicken thighs - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 tablespoon rice vinegar - 1/4 teaspoon crushed red pepper flakes (optional) - 1/4 cup green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste These ingredients work together to create a rich flavor that makes each bite a delight. Jasmine rice offers a fragrant base. Chicken broth adds depth and warmth. For the chicken, I suggest using boneless, skinless thighs. They stay juicy and tender. The combo of soy sauce and honey gives that sweet and savory taste we crave. Sesame oil, garlic, and ginger bring an aromatic touch. You can add rice vinegar and red pepper flakes for a little kick. Don't forget the garnishes! Chopped green onions and sesame seeds add crunch and color. They make the dish look beautiful and appetizing. Gather all these ingredients, and let's start cooking! {{ingredient_image_2}} First, rinse the jasmine rice in cold water. This step removes extra starch. Keep rinsing until the water runs clear. Next, boil four cups of chicken broth in a medium saucepan. Add the rinsed rice and lower the heat. Cover the pot and let it simmer for 15 to 20 minutes. When the rice absorbs all the broth, remove it from heat. Keep it covered for another 5 minutes to help it steam. Finally, fluff the rice with a fork before serving. Now, let’s make the marinade. In a large mixing bowl, combine soy sauce, honey, sesame oil, and minced garlic. Add grated ginger and rice vinegar to the mix. If you want some heat, toss in crushed red pepper flakes. Whisk all these ingredients together until well blended. This marinade packs in a lot of flavor. Take 1.5 pounds of boneless, skinless chicken thighs. Place them in a large bowl or resealable bag. Pour the marinade over the chicken. Make sure every piece is covered well. For the best taste, let it marinate in the fridge for at least 30 minutes. If you have more time, two hours is even better. Heat a non-stick skillet over medium-high heat. Remove the chicken from the marinade, but keep the marinade for later. Sear the chicken in the hot pan for about 6 to 7 minutes on each side. The chicken should turn golden brown and reach an internal temperature of 165°F. Once done, transfer the chicken to a cutting board. Let it rest for a few minutes before slicing it into strips. In the same skillet, pour in the reserved marinade. Bring it to a boil and let it cook for 2 to 3 minutes. This step thickens the sauce and makes it safe to eat. Stir occasionally to prevent it from sticking to the pan. Grab your serving bowls and start with the rice as the base. Spoon out fluffy rice into each bowl. Next, arrange the sliced chicken on top of the rice. Drizzle the sticky sauce generously over the chicken. This adds flavor and makes the dish look great. To finish off, sprinkle chopped green onions and sesame seeds over the bowls. This adds color and a nice crunch. Serve the rice bowls hot, and enjoy your delicious Sticky Chicken Rice Bowls! Searing and grilling both work well for chicken. Searing gives a nice crust and keeps it juicy. Use a hot pan with a bit of oil. This way, you lock in flavors. Grilling adds a smoky taste. It’s great for summer meals. - Searing: - Preheat your non-stick skillet. - Cook chicken for about 6-7 minutes per side. - Look for a golden-brown color and check the temperature. - Grilling: - Preheat your grill to medium-high heat. - Place the chicken on the grill. - Cook until it reaches 165°F (75°C). If you need alternatives, try these for soy sauce and honey: - Soy Sauce: Use tamari for a gluten-free option. Coconut aminos are a great choice too. They offer a sweeter, milder flavor. - Honey: Maple syrup works well if you're vegan. Agave syrup can also be a good substitute. It adds sweetness without changing the flavor too much. Pair your Sticky Chicken Rice Bowls with tasty sides for a full meal. Here are some ideas: - Steamed Vegetables: Broccoli or green beans add color and crunch. - Salad: A fresh cucumber salad can balance the richness of the chicken. - Pickled Veggies: Try pickled carrots or radishes for a tangy kick. These sides enhance your meal, making it even more delightful. Enjoy! Pro Tips Marinate Longer for Flavor: The longer you marinate the chicken, the more flavor it will absorb. Aim for at least 1 hour for the best results. Use Fresh Ingredients: For the best taste, always use fresh garlic and ginger. They provide a vibrant flavor that dried versions cannot match. Check Rice Consistency: After cooking, if the rice seems too dry, add a splash of chicken broth and fluff it again for a perfect consistency. Garnish for Color: Don't skip the green onions and sesame seeds! They add not only flavor but also a beautiful presentation to your dish. {{image_4}} You can easily make this dish vegetarian. Swap chicken with tofu or veggies. Firm tofu works best. Press it to remove extra moisture. Cut it into cubes and marinate just like chicken. For veggies, try broccoli, bell peppers, or mushrooms. These add great taste and texture. Cook them until tender, then follow the same steps as for chicken. You’ll still enjoy that sticky sauce! If you need a gluten-free meal, simply substitute some ingredients. Use tamari instead of soy sauce. It's a gluten-free sauce that tastes great. Ensure your rice vinegar is also gluten-free. Check labels on all products to be safe. This way, you can enjoy your sticky chicken rice bowls without worry. Want to kick up the flavor? Add spices or sauces to the marinade. Try a teaspoon of smoked paprika for a smoky taste. A splash of sriracha can add some heat. Fresh herbs like cilantro or basil can brighten the dish. You can also drizzle some hoisin sauce over the finished bowls. These ideas will make your sticky chicken rice bowls even more delightful! To keep your Sticky Chicken Rice Bowls fresh, follow these steps: - Cool Down: Let the bowls cool to room temperature before storing. This helps avoid moisture buildup. - Use Airtight Containers: Store the rice and chicken in separate airtight containers. This keeps the rice fluffy and chicken juicy. - Refrigerate: You can safely refrigerate your leftovers for 3 to 4 days. Keep an eye on the chicken; it can spoil fast. - Freezing: If you want to store them longer, freeze the chicken and rice. Use freezer-safe bags or containers. They can last up to 3 months in the freezer. Reheating your Sticky Chicken Rice Bowls correctly is key to keeping them tasty: - Thaw First: If frozen, thaw the chicken and rice overnight in the fridge. - Use the Microwave: Place the rice in a microwave-safe bowl. Add a splash of water to keep it moist. Heat for 1-2 minutes, stirring halfway through. - Reheat Chicken: Warm the chicken on a skillet over low heat. Add a little water or leftover sauce to keep it juicy. This usually takes about 5 minutes. - Check Temperature: Ensure the chicken reaches an internal temp of 165°F (75°C) before serving. This step makes sure it is safe to eat. Enjoy your meal just as delicious as when you first made it! To add heat, try these options: - Mix in more crushed red pepper flakes. - Add a splash of sriracha or chili sauce. - Use spicy soy sauce for extra kick. - Serve with pickled jalapeños on the side. These tweaks will amp up the flavor and make your dish more exciting. Yes, meal prepping is easy! - Cook the rice and chicken ahead of time. - Store each in airtight containers separately. - Keep the sticky sauce in a small jar. When you're ready to eat, reheat and assemble the bowls. This way, you enjoy fresh meals all week! These pair nicely: - Steamed broccoli or green beans for crunch. - A light salad with sesame dressing for freshness. - A refreshing drink like iced tea or lemonade. These sides complement the sticky chicken well! Leftovers stay good for: - 3 to 4 days in the fridge. - Up to 3 months in the freezer. Make sure to label your containers for easy access later. Proper storage keeps your meals tasty! This blog post covered all the essentials for making delicious Sticky Chicken Rice Bowls. You learned about the key ingredients, from jasmine rice to the chicken marinade. I went through each cooking step, including tips for marinating and preparing the sauce. We also explored variations like vegetarian and gluten-free options. Now, you can create a flavorful meal tailored to your taste. Enjoy making this dish, and remember, each bowl is just a bit of practice away from perfection. Happy cooking!

Sticky Chicken Rice Bowls

A delicious and flavorful rice bowl featuring marinated chicken thighs, jasmine rice, and a sticky sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 500 kcal

Ingredients
  

  • 2 cups jasmine rice
  • 4 cups chicken broth
  • 1.5 lbs boneless, skinless chicken thighs
  • 0.25 cup soy sauce
  • 0.25 cup honey
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 0.25 teaspoon crushed red pepper flakes (optional)
  • 0.25 cup green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • Begin by rinsing the jasmine rice under cold running water until the water is clear to remove excess starch. In a medium saucepan, bring the chicken broth to a rolling boil. Carefully add the rinsed rice to the saucepan, reduce the heat to low, and cover with a lid. Allow it to simmer for 15-20 minutes, or until the rice has absorbed all the liquid. Once done, remove the saucepan from the heat and let it stand, covered, for an additional 5 minutes to steam. Finally, fluff the rice gently with a fork before serving.
  • In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and crushed red pepper flakes (if using). Whisk these ingredients together until well blended to create a flavorful marinade.
  • Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. For optimal flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you have the time.
  • Heat a non-stick skillet or grill pan over medium-high heat. Remove the chicken from the marinade (keeping the marinade for later), and sear it in the hot pan. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.
  • In the same skillet used for the chicken, pour in the reserved marinade. Bring the mixture to a boil, and let it cook for 2-3 minutes, stirring occasionally. This step will thicken the sauce slightly and ensure that it’s safe to consume.
  • In serving bowls, portion out the fluffy rice as a base. Arrange the sliced chicken atop the rice, and generously drizzle the sticky sauce over the chicken for added flavor.
  • To finish, sprinkle the bowls with chopped green onions and sesame seeds for a burst of color and crunch. Serve the rice bowls hot and enjoy your delicious meal!

Notes

Consider serving the bowls on a colorful placemat or wooden board for a rustic feel. Add a lime wedge on the side for an optional pop of freshness.
Keyword chicken, easy recipe, rice, sticky sauce