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When it comes to choosing the right cut of chicken for your rice bowls, boneless, skinless chicken thighs are the star of the show. Unlike chicken breasts, which can sometimes be dry and lack flavor, chicken thighs are known for their juicy tenderness and rich taste. The higher fat content in thighs allows them to retain moisture during cooking, ensuring that each bite is succulent and bursting with flavor. This makes them an excellent choice for a dish that features a sticky sauce, as the chicken will soak up the flavors beautifully.

Sticky Chicken Rice Bowls Recipe

Savor the deliciousness of these Sticky Chicken Rice Bowls! Perfectly marinated chicken thighs coated in a sweet and savory sauce sit atop fluffy jasmine rice. This easy recipe combines tender chicken with vibrant steamed veggies for a complete meal that's both satisfying and nutritious. Garnish with green onions and sesame seeds for a touch of flavor and crunch. Ideal for a weeknight dinner or meal prep, these bowls are sure to impress!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth (or water)

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons green onions, thinly sliced (for garnish)

Sesame seeds, for garnish

Steamed vegetables (e.g., broccoli, carrots, snap peas) for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar. Add the chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and chicken broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.

      Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs (reserve marinade) and cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

        Make the Sauce: In the same skillet, pour in the reserved marinade and bring it to a simmer. Stir in the cornstarch slurry to thicken the sauce. Cook for another 2-3 minutes, continuously stirring until the sauce is glossy and has thickened.

          Assemble the Bowls: Fluff the cooked jasmine rice with a fork and add it to serving bowls. Top with sliced chicken, drizzle the sticky sauce over the top, and garnish with green onions and sesame seeds.

            Serve: Add steamed vegetables to each bowl and enjoy your delicious Sticky Chicken Rice Bowls!

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