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Sticky Chicken Rice Bowls have their roots in Asian cuisine, particularly influenced by Chinese and Southeast Asian flavors. The dish has gained popularity worldwide due to its delicious taste, affordability, and ease of preparation. It's a perfect representation of how simple ingredients can come together to create something extraordinary.

Sticky Chicken Rice Bowls Recipe

Savor the flavor of these Sticky Chicken Rice Bowls packed with tender marinated chicken thighs, fluffy jasmine rice, and vibrant steamed broccoli. This easy recipe comes together in just an hour, thanks to a delicious marinade of soy sauce, hoisin, honey, and garlic. Top it off with a sticky sauce and sprinkle of sesame seeds for an irresistible finish. Perfect for a weeknight dinner, this dish is sure to impress your family and friends!
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Ingredients
  

2 cups jasmine rice

1 pound boneless, skinless chicken thighs

1/4 cup soy sauce

2 tablespoons hoisin sauce

2 tablespoons honey

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 tablespoon rice vinegar

2 green onions, thinly sliced

1 teaspoon red pepper flakes (optional)

1 cup steamed broccoli florets

Sesame seeds for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions. Usually, combine 2 cups of rice with 3 cups of water, bring to a boil, then reduce to low heat and cover for about 15 minutes or until water is absorbed. Set aside.

    Marinate the Chicken: In a bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours) in the refrigerator for more flavor.

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (save the marinade) and cook for about 5-7 minutes on each side or until cooked through and golden brown. The chicken should reach an internal temperature of 165°F (75°C). Remove from the pan and allow to rest for 5 minutes before slicing.

        Make the Sticky Sauce: In the same skillet, add the reserved marinade and bring it to a boil. Let it simmer for about 4-5 minutes to thicken into a sticky sauce.

          Plate the Dish: To assemble the bowls, start by adding a serving of jasmine rice at the bottom. Slice the chicken thighs and arrange them on top of the rice. Drizzle with the sticky sauce and add steamed broccoli florets for a pop of color and nutrition.

            Garnish: Sprinkle with sliced green onions and sesame seeds for extra texture and flavor.

              Serve and Enjoy: Serve warm and enjoy your delicious Sticky Chicken Rice Bowls!

                Prep Time: 30 minutes | Total Time: 1 hour (including marinating) | Servings: 4