Delicious Sticky Chicken Rice Bowls are a weeknight dinner marvel, offering a quick, flavorful, and utterly satisfying meal that will become a regular in your rotation. This recipe breaks down the process of creating restaurant-quality sticky chicken and fluffy rice at home, proving that delicious doesn’t have to mean complicated.
Key Ingredients for Delicious Sticky Chicken Rice Bowls
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup uncooked jasmine rice
- 1.5 cups water (for cooking rice)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch (for thickening sauce)
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon vegetable oil
- Optional Garnishes: Sliced green onions, toasted sesame seeds, chopped cilantro, a drizzle of sriracha
How to Make Delicious Sticky Chicken Rice Bowls
This recipe is a flavor explosion without the fuss, perfect for busy evenings. The magic lies in the simple yet incredibly effective sticky glaze that coats tender chicken pieces, served over perfectly steamed jasmine rice. You’ll be amazed at how a few basic pantry staples can transform into such a satisfying meal. Expect to prepare this delectable dish in approximately 35-40 minutes, making it an ideal solution for weeknight cravings.
Step-by-Step Instructions
- Start with the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. This step is crucial for fluffy, non-sticky rice. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Prepare the Sticky Glaze: While the rice is cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl. Set aside. This blend of sweet, savory, and aromatic flavors is the heart of our Delicious Sticky Chicken Rice Bowls.
- Sear the Chicken: Pat the chicken pieces dry with paper towels. This helps them to sear better and develop a lovely crust. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through.
- Coat the Chicken: Once the chicken is cooked, pour the prepared sticky glaze over the chicken in the skillet. Stir and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken in a glossy, delicious glaze.
- Thicken the Sauce (Optional but recommended): In a small cup, whisk together 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this slurry into the skillet with the chicken and sauce. Stir constantly until the sauce thickens to your desired consistency, which should only take about 30 seconds to a minute. The goal is a luscious, sticky coating for your chicken.
- Assemble the Bowls: Divide the fluffy jasmine rice among your serving bowls. Top generously with the saucy, sticky chicken.
- Garnish and Serve: Finish your Delicious Sticky Chicken Rice Bowls with your favorite garnishes. Sliced green onions add a fresh bite, toasted sesame seeds provide a nutty crunch, chopped cilantro brings brightness, and a drizzle of sriracha offers a welcome kick of heat.
Why You’ll Love This Delicious Sticky Chicken Rice Bowls
You’ll adore these Delicious Sticky Chicken Rice Bowls for their incredibly succulent chicken coated in a perfectly balanced sweet and savory sticky glaze, creating a flavor profile that’s both comforting and exciting. It’s significantly more budget-friendly than ordering takeout, offering you a restaurant-quality meal right in your own kitchen without breaking the bank. The vibrant garnishes – like crisp green onions, nutty sesame seeds, and optional spicy sriracha – elevate each bite, making it a truly memorable and satisfying experience, far surpassing the simplicity of basic stir-fry.
Imagine the joy of digging into a bowl brimming with perfectly cooked rice and tender, glazed chicken, each mouthful a burst of deliciousness. This recipe is your answer to those weeknight dinner dilemmas, proving that you don’t need to be a gourmet chef to create something truly special. Don’t wait – gather your ingredients and whip up these amazing Delicious Sticky Chicken Rice Bowls tonight!
Storing and Reheating Tips
These Delicious Sticky Chicken Rice Bowls are fantastic for meal prepping!
- Refrigeration: Store any leftover cooked chicken and rice in airtight containers in the refrigerator for up to 3-4 days. It’s best to store the chicken and rice separately, or at least not completely mixed to maintain optimal texture.
- Reheating: To reheat, place the rice and chicken in a microwave-safe dish. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. For a crisper chicken texture and more integrated sauce, you can gently reheat the chicken in a skillet over medium-low heat with a splash of water or soy sauce, then serve it over freshly reheated or prepared rice.
- Freezing: If you plan to freeze portions, it’s recommended to cool the chicken and rice completely before packaging. Store in freezer-safe containers or heavy-duty freezer bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
These Delicious Sticky Chicken Rice Bowls are a testament to how simple ingredients and a little bit of technique can create an extraordinary meal. Give this recipe a try – you might just find your new go-to weeknight dinner champion!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Delicious Sticky Chicken Rice Bowls
Ingredients
Equipment
Method
- Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.1 cup uncooked jasmine rice, 1.5 cups water
- While the rice is cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl. Set aside.2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Pat the chicken pieces dry with paper towels. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through.1.5 lbs boneless, skinless chicken thighs, 1 tablespoon vegetable oil
- Once the chicken is cooked, pour the prepared sticky glaze over the chicken in the skillet. Stir and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken in a glossy, delicious glaze.1.5 lbs boneless, skinless chicken thighs
- In a small cup, whisk together 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this slurry into the skillet with the chicken and sauce. Stir constantly until the sauce thickens to your desired consistency, which should only take about 30 seconds to a minute.1 teaspoon cornstarch, 2 tablespoons water
- Divide the fluffy jasmine rice among your serving bowls. Top generously with the saucy, sticky chicken.1 cup uncooked jasmine rice
- Finish your Delicious Sticky Chicken Rice Bowls with your favorite garnishes. Sliced green onions add a fresh bite, toasted sesame seeds provide a nutty crunch, chopped cilantro brings brightness, and a drizzle of sriracha offers a welcome kick of heat.sliced green onions, toasted sesame seeds, chopped cilantro, sriracha