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Delicious sticky chicken rice bowls topped with fresh herbs and vegetables.

Sticky Chicken Rice Bowls

Enjoy the delightful flavors of tender chicken thighs paired with sticky rice and a sweet glaze that's perfect for family gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Chicken Thighs, Skinless and Boneless For juiciness.
  • 1/4 cup Soy Sauce Use low-sodium if preferred.
  • 2 tablespoons Honey Adds sweetness to the sticky glaze.
  • 3 cloves Garlic, minced A flavor powerhouse!
  • 1 tablespoon Ginger, grated Adds warmth and spice.
  • 2 cups Rice Jasmine or basmati work well.
  • 4 cups Water or Chicken Broth For cooking the rice.
  • Vegetables (optional) Carrots, bell peppers, or broccoli for added crunch.
  • Sesame Seeds and Fresh Cilantro For garnish.

Method
 

Preparation
  1. In a mixing bowl, combine soy sauce, honey, minced garlic, and grated ginger. Add the chicken thighs and marinate for at least 15 minutes.
Cooking Rice
  1. Rinse the rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and water or chicken broth. Bring it to a boil, then reduce heat and cover, simmering for about 15 to 20 minutes or until the rice is fluffy.
Cooking Chicken
  1. In a large skillet, heat a little oil over medium heat. Remove the chicken from the marinade (reserve marinade) and place it in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked.
  2. Pour the reserved marinade into the skillet and cook for an additional 2-3 minutes, allowing it to thicken into a sticky glaze.
Assembly
  1. Serve the chicken over the cooked rice. Top with your choice of vegetables, sesame seeds, and fresh cilantro for added flair.
Enjoy
  1. Dig in and savor every bite of these mouthwatering Sticky Chicken Rice Bowls!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them in individual portions for up to 2 months. Reheat in the microwave or on the stove until heated through.