Savory Sticky Chicken Rice Bowls
Delicious chicken thighs coated in a sticky sauce paired with fluffy jasmine rice and colorful veggies, perfect for cozy dinner nights.
Ingredients
For the Base
- 1 lb Chicken thighs juicy tenderness
- 1 cup Jasmine Rice pairs perfectly with chicken
- 1.75 cups Water for cooking rice
For the Sauce
- 0.25 cups Soy Sauce key for savory flavor
- 2 tablespoons Honey adds sweetness
- 1 tablespoon Ginger freshly grated
- 2 cloves Garlic minced
- 1 tablespoon Sesame oil adds nutty aroma
To Serve
- 1 Bell pepper sliced
- 2 Carrots sliced thinly
- 1 cup Broccoli florets
- 2 Green onions chopped
- 1 tablespoon Sesame seeds for sprinkling
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, honey, ginger, garlic, and sesame oil. Add the chicken thighs, ensuring they are well-coated. Marinate for at least 15 minutes.
Cook the Rice
- In a saucepan, add the jasmine rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and water is absorbed.
Sauté the Vegetables
- While the rice cooks, heat a large skillet over medium-high heat. Add the sliced bell pepper, carrots, and broccoli florets. Sauté for about 5 minutes until they are tender but still crisp.
Cook the Chicken
- Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for 6-7 minutes on each side until golden and cooked through. Pour the reserved marinade into the skillet and let it simmer for an additional 2-3 minutes to thicken.
Assemble the Bowls
- In serving bowls, layer the fluffy jasmine rice, topped with the sautéed veggies, and the sticky chicken.
Add Finishing Touches
- Sprinkle with chopped green onions and sesame seeds before serving.
Notes
Marinate the chicken for up to 24 hours for the best flavor. Leftovers can be stored in the fridge for up to 3 days. Microwaving with a splash of water helps keep the rice moist during reheating.