Sticky Chicken Rice Bowls

$- 2 cups jasmine rice - 4 cups chicken broth - 1.5 lbs boneless, skinless chicken thighs - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 inch piece of fresh ginger, grated - 1 tablespoon rice vinegar - 1/4 teaspoon crushed red pepper flakes (optional) - 1/4 cup green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) The heart of a great Sticky Chicken Rice Bowl lies in its ingredients. Jasmine rice adds a lovely aroma. Chicken thighs bring juicy flavor. For the marinade, soy sauce and honey create a rich taste. Sesame oil gives a nutty hint, while garlic and ginger add depth. Rice vinegar brightens the mix, and crushed red pepper flakes add a kick, if you like spice. - You can swap jasmine rice for basmati or brown rice. - If you prefer, use chicken breasts instead of thighs. - For a gluten-free option, try tamari or coconut aminos instead of soy sauce. These swaps keep the meal delicious. Basmati rice offers a different texture. Chicken breasts are leaner but still tasty. Tamari or coconut aminos work well for those avoiding gluten. - Measuring cups and spoons - Non-stick skillet or grill pan - Mixing bowls and utensils Having the right tools makes cooking easier. Measuring cups and spoons help get your amounts right. A non-stick skillet or grill pan cooks the chicken evenly. Mixing bowls are great for whisking the marinade. These tools set you up for success in the kitchen. {{ingredient_image_1}} Start by rinsing the jasmine rice. Place it in a bowl and cover it with cold water. Swirl the rice around. Drain the water when it looks clear. This step removes extra starch. Next, boil the chicken broth in a saucepan. Add the rinsed rice to the boiling broth. Cover the pot and reduce the heat to low. You will simmer it for 15-20 minutes until the liquid is gone. After that, remove it from the heat. Let it sit covered for 5 minutes. Finally, fluff the rice with a fork before serving. In a bowl, mix the marinade ingredients. Combine the soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and optional red pepper flakes. Whisk the mixture well. Now, take the chicken thighs. Place them in a large bowl or a resealable bag. Pour the marinade over the chicken. Make sure each piece is well coated. Let it marinate for at least 30 minutes. For deeper flavor, marinate it for up to 2 hours. Heat a non-stick skillet or grill pan over medium-high heat. Remove the chicken from the marinade, but keep the marinade for later. Cook the chicken for about 6-7 minutes on each side. The inside should reach 165°F (75°C). Once done, remove the chicken from the pan. Let it rest for a few minutes before slicing it. Resting helps keep the juices in the chicken. To get the right thickness for the sticky sauce, keep it simple. You can simmer it longer to make it thicker. If it's too thick, add a little water or chicken broth. Taste it as you go to get the flavor just right. Safety is key when handling raw chicken. Always wash your hands after touching it, and use separate cutting boards for meat and veggies to avoid cross-contamination. Want to spice things up? You can add more garlic, ginger, or even a squeeze of lime to the marinade. This twist brightens the taste. If you love heat, add more crushed red pepper flakes. Pair the bowls with a fresh salad or steamed veggies for a complete meal. These sides balance the richness of the chicken and rice. Cooking times vary based on chicken size. Thicker chicken thighs may need a few extra minutes. Always use a meat thermometer to check if the chicken is safe to eat. It should reach 165°F (75°C) inside. After cooking, let the chicken rest for a few minutes. This keeps it juicy and makes slicing easier. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs for up to 2 hours. This allows the marinade to penetrate the meat, resulting in a more flavorful dish. Use Fresh Ingredients: Fresh garlic and ginger enhance the overall taste of the dish. Whenever possible, opt for fresh over pre-minced or powdered options. Thicken the Sauce: If you prefer a thicker sauce, let it reduce a bit longer in the skillet until it reaches your desired consistency before drizzling over the chicken. Serving Suggestions: Pair the sticky chicken rice bowls with steamed vegetables or a side salad for a complete meal that adds color and nutrients. {{image_2}} You can add many vegetables to your Sticky Chicken Rice Bowls. Bell peppers, carrots, and snap peas work well. Slice bell peppers into thin strips for crunch. Grate carrots for sweetness and color. Slice snap peas diagonally for a fresh bite. You can stir-fry these veggies in the pan after cooking the chicken. This adds flavor and makes your meal more colorful. Try using seasonal vegetables for variety and flavor. If you want a different protein, try using tofu, shrimp, or pork. For tofu, choose firm blocks and press out the water. Cut it into cubes and marinate like the chicken. For shrimp, use large shrimp and sauté them for about 3-4 minutes until pink. Pork can also shine here; thinly slice pork tenderloin and cook it the same way as chicken. Each option brings a unique taste to your rice bowls. Explore global flavors by changing sauces or spices. For a Thai twist, add coconut milk and lime juice to the marinade. You can also use teriyaki sauce for a sweet and savory flavor. For a spicy kick, try adding sriracha or gochujang. Each sauce adds its own character to the dish. Experimenting with spices like cumin or coriander can also bring a new dimension. Don't be afraid to mix and match! Store any leftover Sticky Chicken Rice Bowls in an airtight container. The rice and chicken should cool down first. Place them in the fridge within two hours of cooking. This keeps them fresh and safe to eat. Leftovers can last up to four days in the fridge. For longer storage, you can freeze the chicken and rice. Use freezer-safe bags or containers. They can stay good for up to three months in the freezer. Remember to label them with the date. To reheat, I suggest using the microwave or stovetop. If using the microwave, place the rice and chicken in a bowl. Add a splash of water to keep it moist. Cover the bowl with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This keeps the chicken tender. If using the stovetop, warm them in a skillet over low heat. Stir often and add a bit of broth or water if needed. Here’s how long the main ingredients last: - Jasmine rice: lasts indefinitely if kept dry in a cool place. - Chicken thighs: fresh chicken lasts 1-2 days in the fridge. Cooked chicken can last 3-4 days. - Soy sauce: lasts for years when stored in a cool, dark place. - Honey: lasts indefinitely due to its natural preservative qualities. - Sesame oil: best used within 6 months after opening for freshness. - Garlic and ginger: last about 1-2 weeks when stored in the fridge. Knowing how to store and reheat your meal helps you enjoy it later. You can prep Sticky Chicken Rice Bowls in advance. Start by cooking the rice and chicken. Store them separately in airtight containers. Keep the rice in the fridge for up to four days. The chicken lasts up to three days. When ready to eat, simply reheat the rice and chicken. You can add the sticky sauce just before serving. This method saves time and keeps your meal fresh. Yes, you can use brown rice. However, brown rice takes longer to cook. Use a 1:2.5 rice-to-water ratio. This means you will need 5 cups of chicken broth for 2 cups of brown rice. Cook it for about 45 minutes instead of 20. Brown rice adds more fiber and a chewy texture. It also makes the dish more filling. Sticky Chicken Rice Bowls pair well with many sides. Here are some ideas: - Steamed broccoli - Quick pickled cucumbers - Asian slaw - Edamame - Roasted vegetables These options add color, crunch, and more nutrition. They also enhance the meal's flavor. Enjoy getting creative with your sides! You now have all the key steps to make delicious Sticky Chicken Rice Bowls. We covered the main ingredients, simple cooking techniques, and tips for flavor. I highlighted how to customize your dish and store leftovers properly. Enjoy experimenting with different flavors and textures for a fun meal. Follow these steps, and you'll impress everyone at your table. Happy cooking!$

A delicious and flavorful rice bowl featuring marinated chicken thighs and sticky sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Asian

Servings 4

Calories 450 kcal

Ingredients

2 cups jasmine rice
4 cups chicken broth
1.5 lbs boneless, skinless chicken thighs
0.25 cup soy sauce
0.25 cup honey
2 tablespoons sesame oil
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon rice vinegar
0.25 teaspoon crushed red pepper flakes (optional)
0.25 cup green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
to taste salt and pepper

Instructions

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil. Add the rice, cover, and reduce heat to low. Simmer for about 15-20 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and crushed red pepper flakes.
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
Heat a non-stick skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest for a few minutes before slicing it.
In the same skillet, add the reserved marinade. Bring it to a boil and cook for 2-3 minutes. This will thicken the sauce slightly and ensure it's safe to eat.
Divide the rice among serving bowls. Top with sliced chicken and drizzle with the sticky sauce.
Sprinkle chopped green onions and sesame seeds on top for garnish. Serve hot.

Notes

For extra flavor, marinate the chicken for up to 2 hours.

Keyword chicken, easy recipe, rice, sticky sauce