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To make sticky chicken rice bowls, you need a few simple ingredients. Here’s the list: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup jasmine rice - 2 cups chicken broth - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1-inch piece of ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste Each ingredient plays a key role. The chicken thighs offer a tender base. Jasmine rice adds a fragrant touch. Chicken broth enhances the rice's flavor. Soy sauce and honey create a sweet and savory sauce. Garlic and ginger add depth to the dish. Fresh veggies like broccoli and carrots provide crunch. Green onions and sesame seeds add a nice finish. Gathering these ingredients sets you up for a tasty meal. Make sure to choose fresh produce for the best flavor. This combination makes a simple yet flavorful dish that anyone can enjoy. {{ingredient_image_1}} First, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice stay fluffy. Next, combine the rinsed rice and chicken broth in a medium pot. Bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. When the rice is tender and the liquid is absorbed, fluff it with a fork. Keep it warm for later. In a bowl, mix together the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk it well until everything is combined. This sauce will give your dish a sweet and savory flavor. Set the sauce aside while you prepare the chicken. Heat a large skillet over medium-high heat. Add the bite-sized chicken pieces into the pan. Season them with salt and pepper. Cook the chicken for about 5-7 minutes. You want it browned and fully cooked. For great browning, avoid moving the chicken too much in the pan. Let it sit in one spot for a moment. Once the chicken is done, add broccoli florets and the julienned carrot into the skillet. Stir-fry the vegetables for about 3-4 minutes. They should be tender but still have a bit of crunch. This adds color and nutrition to your meal. Pour the prepared sauce into the skillet with the cooked chicken and vegetables. Bring the mixture to a simmer. To thicken the sauce, add the cornstarch mixed with water. Cook for another 2-3 minutes. You want the sauce to coat the chicken and veggies nicely. To serve, take a scoop of the fluffy jasmine rice and place it in a bowl. Top the rice with the sticky chicken and vegetable mixture. This creates a tasty and satisfying meal. For an extra touch, finish with sliced green onions and a sprinkle of sesame seeds. This adds flavor and a nice crunch. Enjoy your Sticky Chicken Rice Bowls! To ensure tender, juicy chicken, use boneless thighs. They stay moist during cooking. Season the chicken with salt and pepper before cooking. This helps enhance its natural flavor. Cook the chicken over medium-high heat. This method gives a nice brown color. Don't overcrowd the pan; cook in batches if needed. This allows even cooking and browning. Common mistakes to avoid when cooking rice include not rinsing it first. Rinsing removes excess starch and prevents stickiness. Always use the right rice-to-liquid ratio. For jasmine rice, it's usually 1 cup of rice to 2 cups of broth. Bring the mixture to a boil, then cover and reduce to low heat. Don't lift the lid while it cooks; steam is vital for fluffy rice. To boost flavors in your sticky chicken rice bowls, try adding spices. A pinch of red pepper flakes gives a nice kick. Fresh herbs like cilantro or basil add brightness. You can also use lime zest for a fresh touch. Experiment with sesame seeds; they add great crunch. Mix in some chopped peanuts for added texture and flavor. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the sauce for at least 30 minutes before cooking. This enhances the flavor and tenderness of the chicken. Use Fresh Ingredients: Fresh garlic and ginger significantly elevate the dish's flavor profile. Whenever possible, opt for fresh rather than pre-minced or jarred versions. Adjust Veggie Crunch: For a more vibrant crunch, add the broccoli and carrots towards the end of cooking. This helps retain their color and texture. Perfect Rice Technique: Rinse the jasmine rice thoroughly to remove excess starch. This ensures the rice is fluffy and not sticky when cooked. {{image_2}} You can switch up the chicken in this dish. Tofu is a great choice for a plant-based meal. Just press it to remove excess water and cut it into cubes. You can also use shrimp for a seafood twist. Simply sauté them until they turn pink. If you prefer beef, use flank steak. Slice it thin and cook it quickly for a tender bite. If you want a healthier rice option, try brown rice. It adds more fiber and has a nutty taste. Cauliflower rice is another fun choice. It’s low in carbs and cooks quickly. Just pulse cauliflower in a food processor, then sauté it until tender. Both substitutes work well with the sticky sauce. Feel free to change the veggies based on the season. In spring, add asparagus or snap peas for a fresh crunch. Summer is perfect for bell peppers and zucchini. In fall, try adding butternut squash or kale for heartiness. Winter vegetables like Brussels sprouts or cabbage can also add flavor and texture. Mix and match to suit your taste! To keep leftovers fresh, use an airtight container. Allow the chicken rice bowls to cool first. Once cooled, place them in the fridge. They will stay good for up to three days. When ready to eat, check for any signs of spoilage. Always trust your senses! To reheat, use a microwave or a stovetop. If using a microwave, place a portion in a bowl and cover it. Heat in short bursts, stirring in between. This helps keep the chicken moist. On the stovetop, add a splash of chicken broth to a pan. Heat on low, stirring gently until warm. Both methods keep the flavors intact. To freeze, store the chicken rice bowls in a freezer-safe container. They can last up to three months in the freezer. When thawing, place them in the fridge overnight. Reheat thoroughly before serving. This way, you enjoy your meal without losing taste or texture. If you need a soy sauce substitute, you have options. You can use coconut aminos for a gluten-free choice. This sauce has a similar taste but is less salty. Another option is to mix balsamic vinegar with a bit of water. This blend gives a sweet flavor. You can also make a homemade version. Combine beef broth with a little vinegar and a pinch of salt. This mix works well in many dishes. Yes, you can prepare these bowls ahead of time. Cook the chicken and veggies, then store them in the fridge. Keep the rice separate to avoid it getting mushy. Use airtight containers to keep everything fresh. You can store the meal for up to three days. Just reheat it in a skillet or microwave before serving. This makes it easy for busy days. To make this dish healthier, reduce the honey in the sauce. You can cut it by half. This change lowers the sugar without losing flavor. Use brown rice instead of jasmine rice for more fiber. You can also add more veggies like bell peppers or spinach. This boosts the nutrients and color in your meal. Another tip is to use less oil when cooking the chicken. These simple swaps help you enjoy a tasty meal with fewer calories. In this article, I shared how to make tasty Sticky Chicken Rice Bowls. We covered the ingredients, step-by-step instructions, and useful tips. You learned how to cook tender chicken and perfect rice. There are also ideas for variations and proper storage. With this dish, you can impress family and friends. Enjoy making it your own with different veggies or proteins. Cooking can be fun, and this recipe is a great start. Trust me, you’ll love every bite!

Sticky Chicken Rice Bowls

A delicious and hearty rice bowl featuring tender chicken thighs, jasmine rice, and vibrant vegetables, all coated in a sweet and savory sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions sliced
  • to taste sesame seeds for garnish
  • to taste salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
  • In a bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Set aside.
  • In a large skillet over medium-high heat, add the chicken pieces. Season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through.
  • In the same skillet, add the broccoli florets and julienned carrot. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
  • Pour the prepared sauce into the skillet with the chicken and vegetables. Bring it to a simmer, and then add the cornstarch slurry to thicken the sauce. Cook for another 2-3 minutes until the sauce coats the chicken and vegetables nicely.
  • To serve, place a scoop of the fluffy jasmine rice into a bowl. Top with the sticky chicken and vegetable mixture.
  • Finish with sliced green onions and a sprinkle of sesame seeds for added crunch and flavor.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.
Keyword chicken, easy, rice bowl, sticky