why make this recipe
Sticky Chicken Rice Bowls are a delicious and easy meal that everyone loves. They are packed with flavor and come together in no time. This recipe is perfect for busy weeknights or when you want to impress guests with a tasty dish. The combination of tender chicken, sweet and savory sauce, and fresh broccoli on fluffy jasmine rice makes it a satisfying experience. Plus, it’s a complete meal in one bowl!
how to make Sticky Chicken Rice Bowls
Ingredients
- 2 cups jasmine rice
- 1 lb chicken breast, cubed
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sesame oil
- 2 green onions, sliced
- 1 cup broccoli florets
- Sesame seeds for garnish
Directions
- Cook jasmine rice according to package instructions.
- In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger to create the sauce.
- Heat sesame oil in a pan over medium heat. Add cubed chicken and cook until browned and cooked through.
- Pour the sauce over the chicken, stirring to coat. Cook for an additional 2-3 minutes until the sauce is heated.
- In the last few minutes, add broccoli to the pan and cook until tender.
- Serve the sticky chicken over jasmine rice, topped with green onions and sesame seeds.
how to serve Sticky Chicken Rice Bowls
To serve your Sticky Chicken Rice Bowls, scoop a generous amount of jasmine rice into each bowl. Top the rice with the sticky chicken and sauce mixture. Add a handful of broccoli and finish with sliced green onions and a sprinkle of sesame seeds for extra flavor. These bowls are perfect for a cozy family meal or a quick lunch.
how to store Sticky Chicken Rice Bowls
If you have leftovers, you can store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply place the bowl in the microwave or heat in a pan on the stove until warmed through. Make sure to stir well so the sauce is evenly distributed.
tips to make Sticky Chicken Rice Bowls
- For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
- You can add more vegetables like bell peppers or snap peas for added nutrition.
- If you like a bit of spice, consider adding red pepper flakes or sriracha to the sauce.
variation
You can easily modify this recipe. Instead of chicken, try using shrimp or tofu for a different protein. Feel free to swap in other vegetables, like carrots or snap peas, based on your preference.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but it will take longer to cook. Make sure to adjust the cooking time according to the package instructions.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
How can I make this recipe vegetarian?
You can replace the chicken with tofu and follow the same cooking method for a vegetarian version of this dish.
Sticky Chicken Rice Bowls
Ingredients
For the rice
- 2 cups jasmine rice Cook according to package instructions.
For the chicken and sauce
- 1 lb chicken breast, cubed
- 1/4 cup soy sauce Use gluten-free if needed.
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sesame oil
- 1 cup broccoli florets Add in the last few minutes of cooking.
- 2 tablespoons green onions, sliced For garnish.
- Sesame seeds For garnish.
Instructions
Preparation
- Cook jasmine rice according to package instructions.
- In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger to create the sauce.
Cooking
- Heat sesame oil in a pan over medium heat. Add cubed chicken and cook until browned and cooked through.
- Pour the sauce over the chicken, stirring to coat. Cook for an additional 2-3 minutes until the sauce is heated.
- In the last few minutes, add broccoli to the pan and cook until tender.
Serving
- To serve, scoop a generous amount of jasmine rice into each bowl. Top with the sticky chicken and sauce mixture, add a handful of broccoli, and finish with sliced green onions and a sprinkle of sesame seeds.