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In the world of culinary delights, few dishes can rival the charm and appeal of sticky chicken rice bowls. This meal is a harmonious blend of textures and flavors that caters to all palates, making it a fantastic choice for any occasion—whether you're whipping up a quick dinner on a busy weeknight or impressing guests at a weekend gathering. The allure of sticky chicken lies not only in its mouthwatering taste but also in its simplicity and adaptability.

Sticky Chicken Rice Bowls Recipe

Indulge in these flavorful Sticky Chicken Rice Bowls that are perfect for busy weeknights! With tender chicken thighs glazed in a sweet and savory sauce, fluffy jasmine rice, and vibrant veggies like broccoli and carrots, this dish is both nutritious and delicious. Ready in just 45 minutes, it's a fantastic way to bring the family together at the dinner table. Garnish with sesame seeds and fresh cilantro for an extra pop! Enjoy this easy recipe tonight!
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Ingredients
  

2 cups jasmine rice

4 chicken thighs, boneless and skinless

1/4 cup soy sauce

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon red pepper flakes (optional)

1 cup broccoli florets

1 carrot, julienned

3 green onions, finely chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 18 minutes, or until rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until well combined. Set aside a few tablespoons to drizzle on top later.

      Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add a little oil, then place the chicken thighs in the skillet. Cook for about 7-8 minutes on each side until remaining juices run clear and the chicken is golden brown.

        Glaze the Chicken: Pour the sauce over the chicken in the skillet. Reduce heat to medium and cook for another 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.

          Prepare the Vegetables: In a separate pan, steam the broccoli florets and julienned carrots for about 4-5 minutes until tender but still vibrant.

            Assemble the Bowls: Divide the cooked rice among serving bowls. Slice the glazed chicken thighs and place them on top of the rice. Add the steamed vegetables and drizzle the reserved sauce over the entire bowl.

              Garnish: Sprinkle with sesame seeds and chopped green onions. Top with fresh cilantro for added flavor.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4