Description

Savor this sticky chicken rice bowls recipe a quick dish that combines bold flavors and tender chicken for an unforgettable meal Perfect for dinner

Ingredients

Scale

1 lb of boneless, skinless chicken thighs

1/4 cup of soy sauce

2 tablespoons of brown sugar

3 cloves of minced garlic

1 tablespoon of grated ginger

1 can (13.5 oz) of coconut milk

2 cups of steamed white or brown rice

2 sliced green onions

1 tablespoon of sesame seeds

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Instructions

In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger until combined.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes.

In a large skillet over medium heat, add a tablespoon of oil. Remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Cook for about 6-7 minutes on each side, or until fully cooked through.

Once cooked, pour the reserved marinade into the skillet and add the coconut milk. Stir well and let it simmer for about 5 minutes to thicken.

Prepare your rice according to package instructions.

Once everything is cooked, start by adding a generous helping of rice, top with sticky chicken, drizzle with sauce, and finish with sliced green onions and sesame seeds.

Notes

A quick and flavorful recipe for Sticky Chicken Rice Bowls, perfect for busy weeknight dinners.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Asian

Nutrition

Serving Size: 4 servings
Calories: 450
Sugar: 8g
Fat: 15g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g