Description
Delicious and easy-to-make Sticky Chicken Rice Bowls featuring tender chicken thighs, jasmine rice, and vibrant vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups jasmine rice, rinsed until water runs clear
- 2 1/2 cups water for cooking rice
- 4 boneless, skinless chicken thighs
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil (toasted preferred)
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 cup bell peppers, sliced
- 1 cup broccoli florets, cut into bite-sized pieces
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
- Cooking spray (optional for skillet)
Instructions
- Rinse jasmine rice under cold water until the water runs clear, then cook with 2 1/2 cups water in a rice cooker or covered pot per package directions (usually 15-20 minutes) and set aside.
- Whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes. Reserve 3 tablespoons of this marinade in a separate bowl for later use.
- Place chicken thighs in the remaining marinade and let marinate for at least 30 minutes at room temperature or up to 1 hour in the refrigerator.
- Heat a large skillet over medium-high heat and lightly spray with cooking spray if needed. Remove chicken from marinade and discard used marinade. Cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Transfer cooked chicken to a plate and keep warm. In the same skillet, stir fry bell peppers and broccoli for 4-5 minutes until cooked but still vibrant.
- Slice the chicken and return it to the skillet with the vegetables. Pour the reserved marinade over the mixture and cook for 2-3 minutes, stirring constantly until the sauce thickens.
- Fluff the rice and divide among bowls. Top with the chicken and vegetable mixture, and garnish with sesame seeds and sliced green onions.
Notes
For best flavor, marinate the chicken for at least 30 minutes or overnight if possible. Adjust the dish to personal preferences by varying the vegetables and flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 16g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg