Sticky Chicken Rice Bowls: A Quick & Tasty Dinner Delight

Sticky Chicken Rice Bowls offer a delicious blend of juicy chicken, crisp vegetables, and fluffy rice, drizzled with a sweet and tangy sauce, perfect for a quick dinner.

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Prep Time 15

Cook Time 30

Marinating Time 15

Total Time 45

Servings: 4 bowls

Course: Chicken

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless Chicken Thighs Provides protein and a rich flavor; consider using boneless thighs for extra tenderness.

For the Rice

2 cups Jasmine Rice Serves as a fluffy base; swap with brown rice for added fiber and nutrients.

For the Sauce

1/2 cup Soy Sauce Adds savory depth; substitute with tamari for a tasty gluten-free option.
1/4 cup Honey Introduces sweetness and balance; maple syrup can replace honey for a vegan alternative.
2 tbsp Rice Vinegar Provides acidity for flavor balance; apple cider vinegar makes a suitable substitute.
3 cloves Garlic Enhances overall flavor; fresh minced garlic is preferred.
1 tbsp Fresh Ginger Adds warmth and spice; ground ginger can easily be used instead of fresh if needed.
1 tbsp Sesame Oil Contributes nuttiness; olive oil can serve as a lighter alternative.
1 tbsp Cornstarch Used for thickening the sauce; arrowroot powder is a great gluten-free alternative.

For the Vegetables

2 cups Broccoli Florets Adds a nutritious, crunchy texture; swap with green beans or snap peas if desired.
1 medium Bell Pepper Provides sweetness and color; any color bell pepper or zucchini can work well as substitutes.

For Garnishing

2 tbsp Green Onions Adds a fresh, zesty touch; these can be omitted if you’re out.
1 tbsp Sesame Seeds For garnish, imparting a subtle flavor; feel free to leave them out if you’d like.

Equipment

Skillet
Mixing Bowl

Method

Step-by-Step Instructions

In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, and sesame oil until well combined.
Take your boneless chicken thighs and coat them thoroughly with half of the prepared sauce. Cover and let it sit for at least 15 minutes.
Heat a large skillet over medium-high heat and add a drizzle of oil. Add the marinated chicken thighs and cook for about 8-10 minutes, turning occasionally.
Once the chicken is nicely browned, toss in the broccoli florets and sliced bell pepper. Stir-fry for about 5 minutes.
In the same skillet, mix the remaining sauce with cornstarch, stirring well to combine. Let it simmer for 2-3 minutes until thickened.
Prepare bowls of fluffy jasmine rice. Spoon the sticky chicken and vegetable mixture generously over the rice.
Finish off with a sprinkle of sliced green onions and sesame seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 3 months. Reheat on the stove or microwave.

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