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In the realm of home-cooked meals, few dishes capture the heart quite like a steaming bowl of Finger-Lickin' Sticky Chicken Rice Bowls. This delightful recipe is not just about satisfying hunger; it evokes a sense of comfort and nostalgia, bringing family and friends together around the dinner table. The dish combines tender, marinated chicken thighs with fragrant jasmine rice and a medley of vibrant vegetables, creating a well-rounded meal that is both flavorful and visually appealing.

Sticky Chicken Rice Bowls Recipe

Dive into these Finger-Lickin' Sticky Chicken Rice Bowls that combine juicy marinated chicken thighs with fluffy jasmine rice and vibrant veggies. Marinated in a delicious mix of soy sauce, honey, and sesame oil, this dish is rich in flavor and so satisfying. With fresh ginger, garlic, and colorful bell peppers, it's as tasty as it is beautiful. Perfect for a family dinner or meal prep, you'll want to keep this recipe close! Garnish with green onions and cilantro for an extra touch. Enjoy!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

1 ¾ cups chicken broth

¼ cup soy sauce (low sodium preferred)

2 tbsp honey

2 tbsp rice vinegar

2 tbsp sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated

1 red bell pepper, diced

1 cup broccoli florets

2 green onions, sliced

Sesame seeds for garnish

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, salt, and pepper. Mix well and add the chicken thighs, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and has absorbed all the liquid. Remove from heat and let it sit with the lid on for 5 minutes.

      Sauté Vegetables: In a large skillet, heat a tablespoon of sesame oil over medium heat. Add diced red bell pepper and broccoli florets. Sauté for about 5-7 minutes until they are slightly tender but still crisp. Remove from skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken thighs, shaking off excess marinade. Cook over medium-high heat for 6-8 minutes per side, or until the chicken is fully cooked and caramelized, stirring occasionally to ensure even cooking. If desired, you can pour in any remaining marinade for an extra sticky sauce, cooking for an additional 2 minutes.

          Assemble the Bowls: In serving bowls, place a generous scoop of fluffy rice as the base. Top with the sticky chicken thighs, then add the sautéed bell pepper and broccoli. Garnish with sliced green onions, sesame seeds, and fresh cilantro.

            Serve: Enjoy your Finger-Lickin' Sticky Chicken Rice Bowls warm, and watch them disappear!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4