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When it comes to weeknight dinners, finding a balance between flavor, nutrition, and ease of preparation can be a challenge. Enter Sticky Chicken Rice Bowls—a comforting, wholesome meal that checks all the boxes. This delectable dish features marinated chicken, fluffy jasmine rice, and a medley of vibrant vegetables, all coming together to create a harmonious blend of flavors and textures.

Sticky Chicken Rice Bowls Recipe

Looking for a quick and delicious weeknight dinner? Try these Sticky Chicken Rice Bowls! Featuring tender chicken thighs marinated in a delightful soy sauce and honey blend, served over fluffy jasmine rice, and topped with vibrant veggies, this recipe is both comforting and nutritious. Perfect for family dinners or impressing guests, every bite offers a balance of flavor and texture. Discover the full recipe and tips now! #StickyChicken #RiceBowls #ComfortFood #HealthyEating #EasyRecipes #MealPrep #DinnerIdeas
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 garlic cloves, minced

1 inch fresh ginger, grated

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 cup broccoli florets

1 carrot, julienned

1/4 cup chopped green onions

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinade the Chicken: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, black pepper, and red pepper flakes. Add chicken thighs and coat well. Marinate for at least 30 minutes (or up to 3 hours in the refrigerator for more flavor).

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring chicken broth to a boil. Add rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes until cooked. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

      Prepare the Chicken: Heat a non-stick skillet over medium-high heat. Remove chicken from marinade, allowing excess marinade to drip off. Cook chicken for 5-7 minutes on each side until cooked through and slightly caramelized. Add remaining marinade to the pan and cook for an additional 2-3 minutes, or until sauce thickens and the chicken is sticky.

        Blanch the Vegetables: In a separate pot, bring water to a boil. Add broccoli florets and julienned carrots, and let them blanch for 2-3 minutes until bright and tender-crisp. Drain and set aside.

          Assemble the Bowls: In shallow bowls, layer a serving of fluffy jasmine rice. Top with sticky chicken, blanched vegetables, and sprinkle with chopped green onions and sesame seeds.

            Serve and Enjoy: Drizzle with a little extra soy sauce if desired and enjoy your delicious Sticky Chicken Rice Bowls!

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