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At the heart of sticky chicken rice bowls is a harmonious blend of sweet and savory flavors that makes each bite an experience. The chicken thighs soak in a tantalizing marinade that enhances their natural flavors while adding a delicious sticky glaze. The jasmine rice serves as a perfect base, known for its aromatic quality and fluffy texture that complements the richness of the chicken.

Sticky Chicken Rice Bowls Recipe

Discover the deliciousness of sticky chicken rice bowls! This comforting meal features marinated chicken thighs served over fluffy jasmine rice, creating a balance of sweet and savory flavors. Perfect for busy weeknights, you can customize your bowl with fresh veggies and spices to suit your taste. Easy to prepare and satisfying, this dish has become a favorite among home cooks. Try it today! #StickyChickenRiceBowls #ComfortFood #EasyRecipes #AsianCuisine #MealPrep #QuickMeals
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Ingredients
  

2 cups jasmine rice

1 lb boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup honey

3 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon red pepper flakes (optional for heat)

2 green onions, sliced for garnish

1 sesame seeds, for garnish

Steamed broccoli or snap peas, for serving (optional)

Instructions
 

Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. In a rice cooker or medium saucepan, combine rinsed rice with 4 cups of water. Bring to a boil, reduce to a simmer, cover, and let it cook for about 15-20 minutes, until water is absorbed. Fluff with a fork and set aside.

    Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). Add the chicken thighs and ensure they are well coated. Let marinate for at least 30 minutes (or up to overnight in the refrigerator).

      Cook the Chicken: Heat a skillet over medium heat. Remove the chicken from the marinade, reserving the marinade. Add chicken thighs to the skillet and cook for about 6-7 minutes per side, or until cooked through and nicely browned. Remove chicken from the skillet and let it rest for a few minutes before slicing.

        Prepare the Sauce: In the same skillet, pour in the reserved marinade. Bring to a simmer and let it cook for about 3-5 minutes until it thickens slightly.

          Assemble the Bowls: Divide the fluffy jasmine rice among serving bowls. Top with sliced sticky chicken thighs, drizzle with the thickened sauce, and garnish with green onions and sesame seeds. Add steamed broccoli or snap peas on the side for a complete meal if desired.

            Serve and Enjoy: Serve the sticky chicken rice bowls warm and enjoy this flavorful dish!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4