Delicious and savory, sticky chicken rice bowls are the perfect combination of succulent chicken and fluffy rice, all doused in a sticky, flavorful sauce that will leave you craving for more. This dish makes a delightful dinner or a satisfying lunch, blending the comforting tastes of home cooking with a hint of adventurous flavors.
Ingredients
- 1 lb boneless, skinless chicken thighs, cubed
- 1 cup jasmine rice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Sesame seeds for garnish
Equipments
- Large skillet
- Saucepan
- Mixing bowl
- Spatula
- Measuring cups and spoons
How to Make Sticky Chicken Rice Bowls – Step By Step
Step 1: Prepare the Rice
Start by cooking the jasmine rice according to the package instructions. Make sure to rinse it thoroughly beforehand to remove excess starch. This will ensure that your rice is fluffy rather than sticky. Once cooked, set it aside, covered, so it stays warm and moist until ready to serve.
Step 2: Mix the Sauce
In a mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, minced ginger, red pepper flakes, and chicken broth. Stir these ingredients together until they are well integrated. The combination of sweet, tangy, and spicy will create a heavenly sauce that coats the chicken beautifully.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the cubed chicken thighs. Allow them to cook for about 5-7 minutes until they are golden brown and cooked through, stirring occasionally to ensure even cooking. Then, remove them from the skillet and set them aside.
Step 4: Thicken the Sauce
In the same skillet, reduce the heat to medium and pour in the prepared sauce. Meanwhile, in a small bowl, stir the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the simmering sauce and stir constantly. The sauce will begin to thicken and become glossy in just a few minutes.
Step 5: Combine Chicken and Sauce
Once the sauce has thickened, return the cooked chicken to the skillet. Stir until the chicken is well coated with the thickened sauce. Allow it to simmer for another 3-4 minutes to ensure the chicken absorbs all the flavorful goodness.
Step 6: Serve
To serve, scoop a portion of jasmine rice into each bowl. Top with the sticky chicken, then garnish with chopped green onions and sesame seeds for an extra layer of texture and flavor.
How to Serve Sticky Chicken Rice Bowls
For a balanced meal, pair these sticky chicken rice bowls with steamed vegetables such as broccoli or bok choy. The vibrant colors and crispy textures of the vegetables offer a fresh contrast to the rich and hearty flavors of the dish.
Recipe Success Tips & Suggestions
To enhance the flavor, marinate the chicken in the prepared sauce for an hour before cooking. If you prefer a less spicy version, you can reduce the amount of red pepper flakes or omit it. Adjust the sweetness by adding more or less honey according to your preference.
Pump Up the Protein: Sticky Chicken Rice Bowls
If you’re looking to boost the protein content of your sticky chicken rice bowls, consider adding a scrambled egg or some edamame. A few extra ingredients can turn this dish into a muscle-building meal that’s perfect for a post-workout refuel.
Additionally, you can use a mix of quinoa and rice to increase the protein intake and add a nutty flavor to the foundational grains of this bowl.
Low-Carb Delight: Sticky Chicken Cauliflower Rice Bowls
For a low-carb version of these bowls, swap out the jasmine rice for cauliflower rice. This substitution keeps the essence of the dish, allowing the sauce and chicken to remain the stars, while reducing the carb load substantially.
To prepare cauliflower rice, simply grate a head of cauliflower with a cheese grater, or pulse it in a food processor, then lightly sauté it in a pan with olive oil and season it lightly with salt and pepper.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm the bowls in a microwave or on the stove with a splash of water to ensure the dish doesn’t dry out. Unfortunately, due to the texture, this dish doesn’t freeze very well.
FAQs
- Can I use chicken breast instead of thighs? Yes, chicken breast can be used. However, chicken thighs tend to make a more flavorful and juicy dish.
- Can I substitute soy sauce? Yes, you can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
- Is there a vegetarian option? Absolutely! You can substitute the chicken with firm tofu or tempeh.
- How do I make the dish spicier? Add more red pepper flakes or some sriracha to the sauce for an extra kick.
- What can I use instead of cornstarch? Arrowroot powder can be used as a gluten-free thickening agent.
Sticky Chicken Rice Bowls
Ingredients
Main Ingredients
- boneless skinless chicken thighs
- jasmine rice
- soy sauce
- honey
- rice vinegar
- garlic
- ginger
- red pepper flakes
- chicken broth
- cornstarch
- sesame oil
- vegetable oil
- green onions
- sesame seeds
Instructions
Steps
- Cook jasmine rice according to package instructions and set aside.
- Mix soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and chicken broth in a bowl.
- Heat vegetable oil in a skillet, add chicken and cook until golden. Remove and set aside.
- In the same skillet, pour sauce and add cornstarch slurry to thicken.
- Return chicken to the skillet, coat with sauce and simmer for 3-4 minutes.
- Serve chicken over rice and garnish with green onions and sesame seeds.