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At the heart of our Sticky Chicken Rice Bowls lies jasmine rice, a long-grain variety known for its distinct floral aroma and slightly sticky texture when cooked. Originating from Southeast Asia, jasmine rice is a staple in many Asian cuisines and is celebrated for its versatility and flavor. The grains are soft and slightly sticky, making them perfect for absorbing sauces and flavors from the dish.

Sticky Chicken Rice Bowls Recipe

Indulge in these delicious Sticky Chicken Rice Bowls that are perfect for a quick weeknight dinner! Packed with flavorful marinated chicken, vibrant veggies, and fluffy jasmine rice, this recipe is as easy to make as it is satisfying. Simply marinate the chicken, sauté with fresh vegetables, and serve in bowls topped with green onions and sesame seeds. With a total time of just 40 minutes, it’s a delightful meal for the whole family!
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Ingredients
  

2 cups jasmine rice

1 pound boneless chicken thighs, cut into bite-sized pieces

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 garlic cloves, minced

1 teaspoon ginger, grated

2 tablespoons sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Prepare the chicken marinade: In a bowl, mix together soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces to the marinade and let it sit for at least 15 minutes to soak up flavors.

      Cook the chicken: In a large skillet, heat the sesame oil over medium-high heat. Add the marinated chicken, reserving the remaining marinade. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Pour in the reserved marinade and let it simmer for 2-3 minutes until it thickens slightly.

        Sauté the vegetables: In the same skillet, add the red bell pepper, broccoli, and carrot. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.

          Assemble the bowls: Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Top each bowl with the sticky chicken and sautéed vegetables.

            Garnish and serve: Sprinkle sliced green onions and sesame seeds over the top of each bowl. Serve warm and enjoy!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings