Sticky Chicken Rice Bowls Recipe

Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender chicken with a savory-sweet glaze, served over a bed of fluffy rice. Perfect for a weeknight dinner or a quick lunch, this dish is sure to become a family favorite. Let’s dive into the details of creating this mouthwatering meal.

Preparing the Rice

Start by preparing the rice, as it will take the longest to cook.

1. Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
3. Fluff and Keep Warm: Once the rice is cooked, fluff it with a fork and keep it warm until ready to serve.

Cooking the Chicken

While the rice is cooking, you can prepare the chicken.

1. Season and Cook: Season the chicken pieces with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Making the Sticky Sauce

The sticky sauce is what makes this dish so irresistible.

1. Combine Ingredients: In the same skillet, add the soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir well to combine.
2. Thicken the Sauce: Bring the sauce to a simmer, then add the cornstarch mixture. Stir continuously until the sauce thickens, about 2-3 minutes.
3. Add Chicken: Return the cooked chicken to the skillet and toss to coat with the sticky sauce. Cook for another 2-3 minutes until the chicken is heated through and well coated.

Assembling the Rice Bowls

Now that everything is ready, it’s time to assemble the rice bowls.

1. Divide the Rice: Evenly divide the cooked rice among four bowls.
2. Add the Chicken: Spoon the sticky chicken over the rice in each bowl.
3. Garnish: Sprinkle with sliced green onions, sesame seeds, and any other desired garnishes like sliced red chilies or fresh cilantro.

Serving Suggestions

Sticky Chicken Rice Bowls are a complete meal on their own, but you can enhance the experience with some additional sides:

• Steamed Vegetables: Broccoli, bok choy, or snap peas make excellent additions.
• Cucumber Salad: A light and refreshing cucumber salad pairs well with the savory chicken.
• Miso Soup: A simple miso soup can round out the meal nicely.

Tips for the Perfect Sticky Chicken Rice Bowls

• Chicken Choice: Thighs tend to be juicier and more flavorful than breasts, but you can use either depending on your preference.
• Rice Options: While jasmine rice is recommended, you can use brown rice or quinoa for a healthier twist.
• Spice Level: Adjust the amount of ginger and add more chili if you prefer a spicier dish.

Healthier Alternatives

For a lighter version of this dish, consider the following substitutions:

• Brown Rice: Use brown rice instead of white for added fiber and nutrients.
• Less Sugar: Reduce the amount of honey or replace it with a natural sweetener like agave.
• Low-Sodium Soy Sauce: Opt for low-sodium soy sauce to cut down on salt.

Common Mistakes to Avoid

• Overcooking the Chicken: Overcooked chicken can be dry and tough. Keep an eye on the cooking time and remove the chicken from the heat once it’s done.
• Sauce Consistency: Ensure the sauce is thick enough to coat the chicken well. If it’s too thin, let it simmer a bit longer until it reaches the desired consistency.
• Rice Texture: Properly rinsing the rice and following the cooking instructions will prevent it from becoming too sticky or mushy.

Storing and Reheating Tips

• Storing: Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in a skillet over low heat, adding a splash of water if necessary to loosen the sauce. Microwave the rice or reheat it in a covered pot with a bit of water to steam.

Conclusion

Sticky Chicken Rice Bowls are a flavorful and satisfying meal that’s easy to prepare and perfect for any occasion. The combination of tender chicken, sticky-sweet sauce, and fluffy rice is simply irresistible. Give this recipe a try, and enjoy a delicious homemade meal that’s sure to become a staple in your kitchen.

FAQs

Can I use chicken breast instead of thighs?
Yes, chicken breast works well too, though thighs tend to be juicier and more flavorful.

Is there a vegetarian version of this recipe?
Absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian option.

How can I make the sauce less sweet?
Reduce the amount of honey or replace it with a natural sweetener like agave.

What other vegetables can I add to this dish?
Steamed broccoli, bok choy, snap peas, or bell peppers are great additions.

Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them in the refrigerator. Reheat and assemble when ready to serve.

Yield: 5

Sticky Chicken Rice Bowls Recipe

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Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender chicken with a savory-sweet glaze, served over a bed of fluffy rice. Perfect for a weeknight dinner or a quick lunch, this dish is sure to become a family favorite. Let’s dive into the details of creating this mouthwatering meal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 cup uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp oregano
• Sticky Sauce
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 2 tbsp sriracha
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch)
• Spicy mayo
• 1/2 cup mayo
• 1 tbsp sriracha
• 2–3 tbsp water
• sesame seeds for topping

Instructions

1. Cook rice according to package.
2. Steam broccoli in microwave or on stove top until fork tender. Set aside.
3. Cut chicken up into small bitesized pieces.
4. Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
5. While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
6. Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.