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Rice bowls have become a staple in global cuisine, celebrated for their versatility, convenience, and ability to incorporate a variety of flavors and textures. From the vibrant poke bowls of Hawaii to the comforting donburi of Japan, these dishes cater to a wide range of tastes and dietary preferences. Among these delightful variations, Sticky Chicken Rice Bowls stand out as a mouthwatering option that combines tender chicken with fragrant jasmine rice and an array of colorful vegetables.

Sticky Chicken Rice Bowls Recipe

Indulge in these mouthwatering Sticky Chicken Rice Bowls, perfect for a cozy dinner! Featuring tender marinated chicken thighs coated in a sweet and savory sauce, served over fluffy jasmine rice, this recipe is both simple and satisfying. Don’t forget to add fresh veggies for a nutritious boost and top with green onions and sesame seeds for extra flavor. Quick to prepare and full of deliciousness, this dish will quickly become a family favorite!
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Ingredients
  

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

1 cup jasmine rice

2 cups chicken broth or water

1/4 cup soy sauce

1/4 cup honey

2 tbsp hoisin sauce

1 tbsp rice vinegar

2 cloves garlic, minced

1-inch piece of ginger, grated

2 green onions, sliced (for garnish)

1 sesame seeds (for garnish)

Salt and pepper to taste

Cooking oil (for frying)

Fresh vegetables for serving (like steamed broccoli or snap peas)

Instructions
 

Marinate the Chicken:

    In a bowl, mix the soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. Allow to marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

      Cook the Rice:

        Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

          Cook the Chicken:

            In a large skillet or wok, heat a tablespoon of cooking oil over medium-high heat. Add the marinated chicken (reserving the marinade) and cook until browned and cooked through, about 7-10 minutes. Add the reserved marinade to the skillet and cook for an additional 2-3 minutes until the sauce thickens, coating the chicken.

              Assemble the Bowls:

                Divide the cooked rice among bowls. Top each bowl with the sticky chicken. Add fresh vegetables around the chicken, and drizzle any remaining sauce over the top.

                  Garnish:

                    Sprinkle with sliced green onions and sesame seeds for an extra pop of flavor and crunch.

                      Serve:

                        Enjoy your Sticky Chicken Rice Bowl hot, paired with your favorite sides!

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