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Benjamin

Easy Sticky Chicken Rice Bowls: Sweet & Savory Perfection

Satisfy your cravings with these Sticky Chicken Rice Bowls, a delicious combination of sweet and savory flavors, tender chicken, and fluffy rice. Topped with crunchy veggies, this meal is not only visually stunning but also incredibly satisfying. It’s quick, customizable, and perfect for weeknight dinners or meal prepping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • ½ teaspoon garlic powder
For the Sticky Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
For the Rice Bowls:
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • ½ cup sliced cucumbers
  • ½ cup chopped green onions
  • 1 tablespoon sesame seeds optional

Method
 

Marinate the Chicken:
  1. In a large bowl, toss the chicken pieces with soy sauce, cornstarch, and garlic powder. Let it marinate for 10-15 minutes while you prepare the other ingredients.
Cook the Chicken:
  1. Heat a large skillet or wok over medium-high heat with a drizzle of sesame oil. Add the marinated chicken in a single layer and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Make the Sticky Sauce:
  1. In the same skillet, sauté minced garlic and grated ginger for 1-2 minutes until fragrant. Add soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir well and bring to a gentle simmer.
  2. Add the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens into a sticky glaze.
Combine Chicken with Sauce:
  1. Return the cooked chicken to the skillet and toss it in the sticky sauce until fully coated. Let it simmer for an additional 2 minutes to absorb the flavors.
Assemble the Rice Bowls:
  1. Divide the cooked jasmine rice into bowls. Top each bowl with the sticky chicken, shredded carrots, sliced cucumbers, and chopped green onions.
  2. Sprinkle sesame seeds on top for an extra layer of flavor and texture.
Serve and Enjoy:
  1. Serve warm and savor the combination of sweet, savory, and fresh flavors in every bite.

Notes

  • Protein Alternatives: You can substitute chicken thighs with chicken breasts, tofu, or shrimp.
  • Rice Options: Feel free to use brown rice, quinoa, or cauliflower rice as a base.
  • Vegetable Additions: Add steamed broccoli, edamame, or bell peppers for extra nutrition.
  • Spice It Up: Add chili flakes or a drizzle of sriracha for a spicy kick.
  • Storage Tips: Store leftovers in the refrigerator in separate containers for up to 3 days. Reheat gently on the stove or microwave.

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