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Sticky Chicken Rice Bowls

Delicious Sticky Chicken Rice Bowls are an easy-to-make meal featuring flavorful chicken, colorful vegetables, and fluffy jasmine rice, all smothered in a sticky sauce.
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Course: Dinner, Main Course
Cuisine: Asian, Fusion
Keyword: Easy Dinner, Family Meal, Quick Meal, Rice Bowls, Sticky Chicken
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 600kcal

Ingredients

For the Rice

  • 2 cups jasmine rice Rinse well until water runs clear.

For the Chicken Marinade

  • 4 pieces boneless, skinless chicken thighs Can substitute with chicken breasts or tofu.
  • ⅓ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced Use fresh for better flavor.
  • 1 teaspoon fresh ginger, grated Use fresh ginger for better flavor.
  • 1 tablespoon sesame oil
  • ¼ teaspoon black pepper
  • 1 teaspoon red pepper flakes Optional for heat.

For the Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 2 pieces green onions, sliced for garnish
  • to taste sesame seeds, for garnish

Instructions

Preparation

  • Rinse the jasmine rice under cold water until the water runs clear.
  • Cook the rice according to package instructions.
  • In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes.
  • Place the chicken thighs in the marinade and coat well. Let sit for at least 30 minutes, preferably up to 1 hour.

Cooking

  • Heat a large skillet over medium-high heat and cook the marinated chicken for about 5-7 minutes on each side until golden brown and cooked through.
  • Remove the chicken from the skillet and keep warm on a plate.
  • In the same skillet, add the sliced bell peppers and broccoli florets. Stir-fry for about 4-5 minutes until tender but crunchy.
  • Slice the cooked chicken and add back to the skillet with the vegetables, pouring in any remaining marinade. Cook for an additional 2-3 minutes.

Serving

  • Fluff the cooked jasmine rice with a fork and divide among serving bowls.
  • Top the rice with the sticky chicken and vegetable mix.
  • Garnish with sesame seeds and sliced green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, keep rice and chicken separate when storing.

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 80g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Sodium: 800mg | Fiber: 4g | Sugar: 20g