Sticky Chicken Rice Bowls: An Incredible Ultimate Recipe for Every Occasion
Discover the ultimate comfort food with these Sticky Chicken Rice Bowls, a perfectly balanced dish that combines tender, succulent chicken coated in a luscious, sweet, and savory glaze with vibrant, crisp-tender vegetables, all served over fluffy jasmine rice. This incredibly satisfying meal is surprisingly simple to prepare, making it ideal for busy weeknights, yet elegant enough to impress guests at any gathering.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly flavorful and satisfying with a perfect balance of sweet, savory, and umami.
- A complete meal in one bowl, making serving and cleanup a breeze.
- Highly customizable with your favorite vegetables and protein options.
- Quick to prepare, ideal for busy weeknights, ready in under an hour.
- Nourishing and packed with protein and fresh vegetables.
Ingredients
- 450g (1 lb) boneless chicken thighs, cut into bite-sized pieces
- 475ml (2 cups) cooked jasmine rice
- 60ml (1/4 cup) soy sauce (or tamari for a gluten-free option)
- 30ml (2 tablespoons) honey
- 15ml (1 tablespoon) rice vinegar
- 2 cloves garlic, minced
- 15ml (1 tablespoon) fresh ginger, minced
- 15ml (1 tablespoon) sesame oil
- 15ml (1 tablespoon) cornstarch mixed with 30ml (2 tablespoons) water (for thickening)
- 240g (1 cup) broccoli florets
- 1 bell pepper (any color), sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the soy sauce (or tamari), honey, rice vinegar, minced garlic, minced ginger, and sesame oil until all ingredients are well combined and the honey has dissolved. This mixture forms the base of your rich, sticky glaze.
- Marinate the Chicken: Place the bite-sized chicken pieces in a resealable bag or a shallow bowl. Pour approximately half of the prepared sauce over the chicken, ensuring each piece is thoroughly coated. Gently massage the sauce into the chicken. Allow it to marinate at room temperature for at least 15 minutes to infuse the flavors, or refrigerate for up to 30 minutes for a deeper penetration of taste.
- Cook the Chicken: Heat a large skillet or a wok over medium-high heat. Once hot, carefully add the marinated chicken pieces, discarding any excess marinade from the bag or bowl. Cook the chicken for about 8-10 minutes, stirring occasionally, until it is beautifully golden brown on all sides and cooked through, ensuring an internal temperature of 74°C (165°F). Remove the chicken from the skillet and set aside.
- Add Vegetables: To the same skillet, add the broccoli florets and sliced bell pepper. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp, maintaining a slight bite. If the pan seems dry, add a small splash of water or a tiny bit more sesame oil.
- Thicken the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the remaining half of the reserved sauce into the skillet, followed by the cornstarch slurry (cornstarch mixed with water). Stir everything continuously to combine, allowing the sauce to come to a gentle simmer. Continue to stir for 2-3 minutes as the sauce naturally thickens into a glossy, sticky glaze that coats the chicken and vegetables beautifully.
- Season and Taste: Taste the dish and adjust seasoning with salt and freshly ground black pepper as needed. Remember that soy sauce is inherently salty, so add salt sparingly.
- Serve over Rice: Divide the freshly cooked jasmine rice evenly among your serving bowls. Spoon generous portions of the sticky chicken and glazed vegetables over the rice, ensuring each bowl gets a good mix of everything.
- Garnish: Finish each rice bowl with a sprinkle of chopped green onions and a dash of sesame seeds. These garnishes add a burst of fresh flavor and an appealing visual touch.
- Enjoy: Serve immediately and savor your homemade Sticky Chicken Rice Bowls, a delightful blend of textures and tastes.
Tools You’ll Need
- Large skillet or wok
- Medium mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
Essential Success Tips
- Do not overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure it browns properly and doesn't steam.
- For extra tender chicken, marinate for at least 30 minutes, but avoid over-marinating with acidic ingredients like rice vinegar for too long, as it can toughen the chicken.
- Cook the vegetables until tender-crisp; they should still have a slight bite for best texture.
- Ensure your cornstarch slurry is well-mixed before adding to the sauce to prevent lumps.
- Freshly minced garlic and ginger make a significant difference in flavor; avoid powdered alternatives if possible.
Professional Cooking Secrets
- To achieve an extra crispy skin on your chicken (if using skin-on thighs) without deep frying, pat the chicken pieces very dry before marinating, then sear them skin-side down first for several minutes until deeply golden and crisp.
- For a deeper, richer umami flavor in your sauce, consider adding a teaspoon of oyster sauce or a dash of fish sauce to the initial sauce mixture.
- When reducing the sauce, keep it at a gentle simmer and stir consistently. Over-reducing can make it too thick and overly sweet; under-reducing will leave it watery.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.
- Variations: Feel free to swap chicken thighs for chicken breast, shrimp, or even firm tofu for a vegetarian option. Experiment with other vegetables like snap peas, carrots, or mushrooms. A sprinkle of chili flakes can add a lovely kick.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, absolutely! Simply substitute regular soy sauce with tamari, which is a gluten-free alternative, and ensure all other ingredients are certified gluten-free.
What kind of rice is best for rice bowls?
Jasmine rice is highly recommended for its fragrant aroma and fluffy texture, which complements the sticky chicken perfectly. However, you can also use brown rice, basmati, or even quinoa for a healthier twist.
Can I prepare parts of this dish ahead of time?
Yes, you can prepare the sauce and cut the chicken and vegetables ahead of time. The chicken can marinate in the refrigerator for up to 30 minutes. Cooked rice can also be prepared a day in advance. This makes assembly even quicker on cooking day.
Nutrition Facts (Per Serving)
Calories: Approximately 480, Protein: 35g, Fat: 22g, Carbs: 38g (per serving, estimated based on typical ingredient values)
Allergy Information
Contains soy and sesame. For a gluten-free option, use tamari instead of soy sauce. Contains no nuts, dairy, or eggs.
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