Sticky Chicken Rice Bowls Recipe

Sticky Chicken Rice Bowls Recipe

Ingredients:

• 1 lb chicken thighs, diced
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 cups cooked jasmine rice
• 1 cup steamed veggies (broccoli, carrots, or snap peas)
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Marinate the Chicken
   In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the diced chicken, ensuring it is well coated. Marinate for 15-20 minutes.
2. Cook the Chicken
   Heat a skillet over medium heat. Add the marinated chicken and cook until browned and fully cooked, about 6-8 minutes.
3. Prepare the Sauce
   Pour the remaining marinade into the skillet with the chicken. Bring to a simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens and evenly coats the chicken.
4. Assemble the Bowls
   Divide the cooked jasmine rice into serving bowls. Top each with the sticky chicken, steamed veggies, sesame seeds, and sliced green onions.
5. Serve
   Serve immediately and enjoy your flavorful Sticky Chicken Rice Bowls!

FAQs for Sticky Chicken Rice Bowls

1. Can I use a different type of meat?
Yes, you can substitute chicken thighs with chicken breasts, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly to ensure the meat is fully cooked or the tofu is well heated.

2. How can I make this dish gluten-free?
To make this recipe gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce.

3. Can I prepare this meal in advance?
Yes, you can marinate the chicken and prepare the rice and veggies ahead of time. Store them separately in the refrigerator and assemble the bowls when ready to eat. Reheat the chicken and rice before serving.

4. What other vegetables can I use?
Feel free to use any vegetables you like. Bell peppers, zucchini, edamame, or bok choy are great alternatives. You can also mix and match based on your preferences or what’s in season.

5. Can I make this dish spicy?
Absolutely! Add some red pepper flakes, sriracha, or a dash of hot sauce to the marinade or sauce for a spicy kick.

6. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

7. Can I use brown rice instead of jasmine rice?
Yes, brown rice is a great substitute if you prefer a whole grain option. Cook the rice according to package instructions and use it as the base for your bowls.

8. What can I use instead of cornstarch for thickening?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch. Use the same amount and mix with water to create a slurry.

9. Is there a way to reduce the sodium content?
To lower the sodium content, use a low-sodium soy sauce and reduce the amount slightly. You can also increase the amount of fresh vegetables to balance the flavors.

10. Can I freeze this meal?
It’s best to freeze the cooked chicken separately from the rice and veggies. When ready to eat, thaw overnight in the refrigerator and reheat before assembling the bowls.

This recipe makes a perfect quick and satisfying meal, combining savory, sweet, and umami flavors with a delightful sticky glaze.