Introduction:
Sticky Chicken Rice Bowls are a flavorful, satisfying meal that combines tender, juicy chicken with a sweet and savory sticky sauce.
Served over fluffy rice, these bowls are the perfect balance of rich flavors and comforting textures.
This recipe is ideal for a quick dinner or meal prep, offering a delicious, easy-to-make dish that the whole family will enjoy.
The sticky sauce adds a mouthwatering glaze to the chicken, while the rice soaks up all the tasty juices, making each bite irresistible.
Ingredients:
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
1 tbsp sesame oil
1 tbsp sesame seeds (for garnish)
2-3 green onions, chopped (for garnish)
For the Rice:
1 1/2 cups jasmine rice (or any rice of choice)
3 cups water (or broth for added flavor)
1 tbsp butter (optional)
Instructions:
Cook the Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium pot, bring 3 cups of water (or broth) to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and stir in butter if desired.
Prepare the Chicken:
Heat olive oil in a large skillet or wok over medium-high heat.
Season the chicken with salt and pepper on both sides.
Place the chicken in the pan and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Sticky Sauce:
In the same skillet, add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the soy sauce, honey (or brown sugar), and rice vinegar to the pan, stirring to combine.
Bring the sauce to a simmer, and let it cook for 2-3 minutes.
Stir in the cornstarch-water mixture to thicken the sauce, and cook for an additional 2-3 minutes until the sauce becomes glossy and sticky.
Coat the Chicken:
Slice the cooked chicken into strips or bite-sized pieces. Return it to the skillet and toss it in the sticky sauce, ensuring the chicken is evenly coated.
Assemble the Bowls:
Serve the sticky chicken over a bed of cooked rice.
Drizzle with any remaining sauce from the skillet.
Garnish with sesame seeds and chopped green onions.
Serve & Enjoy!
Description:
Sticky Chicken Rice Bowls are a satisfying combination of tender, flavorful chicken coated in a rich, sticky glaze. The sweet and savory sauce contrasts perfectly with the soft, fluffy rice, creating a meal that is comforting yet exciting. Whether you enjoy it for dinner or as part of your weekly meal prep, these bowls are an easy and delicious option for any occasion. The sauce’s sticky texture ensures every bite of chicken is flavorful and juicy, while the rice acts as the perfect base to soak up all that goodness.
Tips:
Rice: Feel free to use any type of rice you prefer. Jasmine rice works great for its fragrant aroma, but you can also use brown rice for a healthier option.
Chicken: If you prefer a leaner option, chicken breasts can be used in place of thighs, though thighs tend to be juicier.
Vegetables: Add vegetables like steamed broccoli, bell peppers, or carrots for extra flavor and texture.
Sauce Variations: You can adjust the sweetness by adding more honey or sugar, or make it spicier with a dash of chili flakes or hot sauce.
Meal Prep: These rice bowls make an excellent meal prep option. Store the chicken and rice separately in airtight containers in the fridge for up to 4 days.
Variations:
Spicy Sticky Chicken: Add sriracha or chili paste to the sticky sauce for a spicy kick.
Vegan Option: Swap the chicken for tofu or tempeh for a plant-based version of the dish.
Coconut Sticky Chicken: Add 1/4 cup of coconut milk to the sauce for a creamy texture and a hint of coconut flavor.
Asian-inspired Sticky Chicken: Add a splash of hoisin sauce, a few drops of sesame oil, and a sprinkle of five-spice powder to the sticky sauce for a more authentic Chinese flavor.
Corrections:
Make sure to adjust the thickness of the sauce to your preference. If it’s too thick, you can add a little water to loosen it up. If it’s too thin, cook it a bit longer to thicken up.
If you’re using chicken breasts, be cautious not to overcook them to avoid dryness. Thighs are more forgiving since they retain moisture.
Enjoy!
Sit back, relax, and savor the delicious combination of sticky chicken and fluffy rice in every bite. This recipe is bound to become a family favorite!