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To create the ultimate Sticky Chicken Rice Bowls, it's essential to understand the role of each ingredient involved in the recipe. Let’s break down the key components that contribute to the dish’s deliciousness.

Sticky Chicken Rice Bowls Recipe

Enjoy a delicious twist on dinner with these Sticky Chicken Rice Bowls! Featuring tender marinated chicken thighs glazed in a sweet and savory sauce, complemented by fluffy jasmine rice and a colorful vegetable medley, this recipe is a crowd-pleaser. It's perfect for meal prep or a cozy family dinner. Garnished with sesame seeds and green onions for that extra crunch, these bowls are as tasty as they are beautiful. Great for any night of the week!
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Ingredients
  

For the Sticky Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce)

1 teaspoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

For the Rice:

1 cup jasmine rice

2 cups water

1/2 teaspoon salt

For the Vegetable Medley:

1 cup broccoli florets

1 cup bell pepper, sliced (any color)

1 cup snow peas

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Cook the Rice:

    - Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

      Prepare Sticky Chicken:

        - In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

          - Add the chicken pieces and marinate for at least 30 minutes (or up to overnight in the fridge for maximum flavor).

            Cook the Chicken:

              - Heat a large skillet over medium-high heat. Add the marinated chicken along with the marinade. Cook for about 8-10 minutes until the chicken is cooked through and caramelized, stirring occasionally. If the sauce needs thickening, whisk the cornstarch and water mixture in, and cook for an additional 2 minutes until the sauce clings to the chicken.

                Sauté the Vegetables:

                  - In another skillet, heat olive oil over medium heat. Add the broccoli, bell pepper, and snow peas. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.

                    Assemble the Bowls:

                      - In serving bowls, place a generous amount of jasmine rice as the base. Top with the sticky chicken and the sautéed vegetable medley. Garnish with sesame seeds and chopped green onions.

                        Serve:

                          - Enjoy your Sticky Chicken Rice Bowls warm!

                            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4