Description
A delicious and simple recipe for sticky chicken rice bowls that features marinated chicken thighs, fluffy rice, and vibrant vegetables.
Ingredients
- 4 chicken thighs
- 1 cup rice
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the soy sauce, honey, sesame oil, garlic, and ginger to make the marinade.
- Add the chicken thighs to the marinade and let them soak for at least 30 minutes.
- Cook the rice according to package instructions.
- While the rice is cooking, heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side or until fully cooked.
- In a separate pan, steam or sauté the broccoli and carrots until tender.
- To serve, place a scoop of rice in a bowl, top with sliced chicken, and arrange the vegetables around it.
Notes
For extra flavor, consider basting the chicken with leftover marinade in the last few minutes of cooking. Use skin-on chicken thighs for added moisture.
