Description
Sticky chicken rice bowls combine tender chicken thighs with fragrant jasmine rice and colorful vegetables for a delightful meal.
Ingredients
- 2 cups jasmine rice, rinsed until water runs clear
- 2 1/2 cups water for cooking rice
- 4 boneless, skinless chicken thighs
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 cup bell peppers, sliced
- 1 cup broccoli florets, cut into bite-sized pieces
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
- Cooking spray (optional for skillet)
Instructions
- Start by rinsing the jasmine rice under cold water until the water runs clear.
- Cook the rice in 2 1/2 cups water according to the package directions.
- Prepare the marinade by whisking together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, toasted sesame oil, black pepper, and red pepper flakes, if desired.
- Marinate the chicken thighs in the remaining mixture for at least 30 minutes.
- Heat a skillet over medium-high heat and add the chicken thighs, cooking for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet, then add the bell peppers and broccoli. Stir-fry the vegetables for about 4-5 minutes.
- Slice the cooked chicken and return it to the skillet. Pour in the reserved marinade and cook for an additional 2-3 minutes.
- Fluff the rice and divide it among bowls. Top each bowl with the chicken and vegetable mixture, then sprinkle sesame seeds and sliced green onions on top.
Notes
For extra flavor, consider marinating the chicken longer and substituting half the water for chicken broth when cooking rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian