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If you're looking for a deliciously comforting and satisfying meal, look no further than sticky chicken rice bowls. This dish combines tender, marinated chicken with fluffy jasmine rice and vibrant vegetables, creating a delightful symphony of flavors and textures that is hard to resist. Rice bowls have surged in popularity in modern cuisine due to their versatility, allowing for endless customization while being hearty enough to satisfy any appetite. Whether you're preparing a quick weeknight dinner or impressing guests at a gathering, sticky chicken rice bowls are sure to be a hit.

Sticky Chicken Rice Bowls Recipe

Enjoy a delicious and easy weeknight dinner with these Sticky Chicken Rice Bowls! Featuring marinated chicken thighs cooked to perfection, served over fluffy jasmine rice, and topped with vibrant veggies like snap peas and red bell pepper. Drizzle with a sweet and savory sauce and garnish with green onions and sesame seeds for added flavor. Perfect for meal prep or a cozy family meal, this recipe is a must-try for any home cook!
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Ingredients
  

1 lb boneless, skinless chicken thighs

3 cups jasmine rice

1 cup low-sodium soy sauce

1/2 cup honey

1/4 cup rice vinegar

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

1/4 cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

1 cup snap peas, trimmed

1 red bell pepper, thinly sliced

Salt and pepper to taste

Optional: chili flakes for heat

Instructions
 

Marinate the Chicken: In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Add the chicken thighs, coating them well. Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours for maximum flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let sit covered for another 5 minutes. Fluff with a fork before serving.

      Prepare the Vegetables: While the rice is cooking, heat a skillet over medium heat. Add the snap peas and sliced red bell pepper. Sauté for about 3-5 minutes until the vegetables are just tender but still crisp. Season with salt and pepper to taste. Remove from skillet and set aside.

        Cook the Chicken: In the same skillet, add a bit of oil if necessary. Remove chicken from the marinade and place it in the skillet over medium-high heat. Cook for about 6-7 minutes on each side or until thoroughly cooked and caramelized. Let it rest for a few minutes before slicing.

          Assemble the Bowls: In each bowl, add a generous scoop of jasmine rice, followed by sliced sticky chicken, sautéed snap peas, and red bell pepper. Drizzle with any remaining marinade that has not touched raw chicken.

            Garnish: Top each bowl with chopped green onions, sesame seeds, and optional chili flakes for a little kick.

              Serve and Enjoy!: Serve your sticky chicken rice bowls warm and enjoy this flavor-packed meal!

                Prep Time: 10 minutes | Total Time: 1 hour (includes marinating) | Servings: 4 servings