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Sticky Chicken Rice Bowls are a culinary delight that brings together the rich, complex flavors of Asian cuisine in a simple, satisfying meal. This dish is not just about taste; it embodies the perfect balance of sweetness and savory notes that characterize many beloved Asian recipes. The combination of tender chicken, fragrant jasmine rice, and a deliciously sticky sauce makes it a standout choice for any meal.

Sticky Chicken Rice Bowls Recipe | Cheff Recipes

Elevate your weeknight dinners with these Sticky Chicken Rice Bowls! This easy recipe combines tender marinated chicken thighs with colorful bell peppers and broccoli, all bathed in a deliciously sweet and savory sauce. Served over fluffy jasmine rice, this dish looks as good as it tastes. Perfect for meal prep or a cozy family dinner, make sure to garnish with green onions and sesame seeds for that extra touch. Enjoy a flavorful and satisfying meal in just an hour!
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Ingredients
  

2 cups jasmine rice

1 lb chicken thighs, boneless and skinless

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon cornstarch

1 bell pepper, sliced (red or yellow)

1 cup broccoli florets

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Fresh cilantro (for garnish, optional)

Instructions
 

Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions, usually with 2 cups of water for every cup of rice.

    Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and a pinch of salt and pepper. Add chicken thighs and let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

      Cook the Chicken: Heat a large skillet over medium heat. Remove chicken from the marinade (reserve marinade) and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

        Prepare the Sauce: In the same skillet, add the reserved marinade. Bring to a simmer and stir in cornstarch mixed with 1 tablespoon of water until thickened. Cook for 2-3 minutes until the sauce coats the back of a spoon.

          Sauté the Vegetables: Add bell pepper and broccoli to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

            Combine Ingredients: Slice the cooked chicken and add it back into the pan with the vegetables. Pour the thickened sauce over the chicken and veggies, tossing to coat well.

              Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top with the sticky chicken and vegetable mixture. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.

                Serve & Enjoy: Serve hot and enjoy your delicious Sticky Chicken Rice Bowls!

                  Prep Time: 15 min | Total Time: 1 hr | Servings: 4