Go Back
In recent years, rice bowls have surged in popularity within modern cuisine, becoming a staple in both home cooking and restaurant menus. Their appeal lies in their simplicity, versatility, and ability to pack a variety of flavors and textures into one bowl. One dish that perfectly embodies these qualities is the Sticky Chicken Rice Bowl. This delightful recipe balances sweet, savory, and umami flavors, making it a satisfying meal option that caters to a wide range of palates.

Sticky Chicken Rice Bowls Recipe

Indulge in these delicious Sticky Chicken Rice Bowls that are perfect for any night of the week! This easy recipe features tender marinated chicken thighs served over fluffy jasmine rice, drizzled with a rich, sticky sauce. Packed with flavors from soy sauce, honey, and fresh ginger, this dish is a crowd-pleaser. Complete your meal with steamed broccoli and a sprinkle of sesame seeds for added crunch. Enjoy a tasty and satisfying dinner in just one hour!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons sesame oil

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (optional)

1/4 cup sliced green onions

1/4 cup sesame seeds

1 cup steamed broccoli florets (for serving)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Add the chicken thighs, ensuring they are fully coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Cook the chicken thighs in the skillet for about 6-7 minutes per side, or until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

        Make the Sticky Sauce: In the same skillet, pour the reserved marinade and bring it to a simmer. Let it cook for about 3-4 minutes, stirring occasionally, until it thickens into a sticky sauce.

          Assembly: Divide the cooked jasmine rice among serving bowls. Place the sliced sticky chicken on top of the rice, drizzle with the sticky sauce, and garnish with sliced green onions and sesame seeds. Serve with a side of steamed broccoli florets.

            Enjoy: Dig into your flavorful Sticky Chicken Rice Bowls and savor the delightful combination of sweet and savory!

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