Savory Sticky Chicken Rice Bowls Recipe
These savory sticky chicken rice bowls combine tender chicken thighs with jasmine rice and fresh vegetables, all coated in a flavorful marinade. Perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup jasmine rice
- 2 cups chicken broth
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 inch piece of ginger grated
- 1 teaspoon red pepper flakes
- 2 green onions thinly sliced
- 1 cup broccoli florets
- sesame seeds for garnish
- salt and pepper to taste
- olive oil for cooking
Instructions
- Marinate the chicken by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, salt, and pepper. Coat the chicken and refrigerate for at least 30 minutes.
- Rinse jasmine rice under cold water. Combine with chicken broth in a saucepan, bring to a boil, then simmer for 15 minutes until tender.
- Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 5-7 minutes on each side until golden brown and cooked through.
- In the same skillet, add broccoli and a splash of water. Cover and steam for 3-4 minutes until tender.
- Pour in the reserved marinade and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Assemble the bowls by dividing rice among four bowls, topping with sliced chicken and sautéed vegetables.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Marinating the chicken overnight enhances the flavor.