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In recent years, rice bowls have gained immense popularity as a versatile and satisfying meal option, perfect for any time of the day. They offer an incredible variety of flavors and textures, making them suitable for a wide range of dietary preferences. Among these, Sticky Chicken Rice Bowls stand out as a delightful choice that brings together the succulent taste of marinated chicken, the comforting texture of rice, and a medley of vibrant vegetables.

Sticky Chicken Rice Bowls Recipe

Savor the flavor of these irresistible Sticky Chicken Rice Bowls that combine tender marinated chicken thighs with fluffy jasmine rice and vibrant vegetables. This recipe is perfect for a cozy dinner, ready in just an hour! Marinated in a delicious blend of soy sauce, honey, and ginger, the chicken is sautéed to perfection and served over a bed of rice, topped with crisp broccoli, snap peas, and fresh garnishes. Your family will love this tasty meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 cups jasmine rice

4 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

1 cup broccoli florets

1 cup snap peas

2 green onions, sliced

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Cut chicken thighs into bite-sized pieces and marinate in this mixture for at least 30 minutes (or overnight for more flavor).

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and chicken broth, then bring to a boil. Cover and reduce heat to low, cooking for about 15-18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

      Sauté the Chicken: In a large skillet over medium-high heat, add marinated chicken with the marinade. Sauté for about 7-10 minutes until the chicken is cooked through and caramelized. If a thicker sauce is desired, stir in the cornstarch mixture and cook for an additional minute until thickened.

        Add Vegetables: Add broccoli and snap peas to the skillet with the chicken, cooking for an additional 3-4 minutes until the veggies are crisp-tender.

          Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with the sticky chicken and vegetable mixture.

            Garnish: Sprinkle green onions, sesame seeds, and fresh cilantro over the top for added flavor and color.

              Serve: Enjoy these delicious sticky chicken rice bowls warm, perfect for a cozy dinner!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4