Savor the flavors of sticky chicken rice bowls with this easy recipe Perfect for a quick meal its delicious and satisfying 155 chars
Ingredients
Scale
1 lb (450 g) of boneless, skinless chicken thighs
2 cups of sticky rice
1 can (13.5 oz) of coconut milk
¼ cup of soy sauce
2 tablespoons of honey or maple syrup
1 tablespoon of fresh ginger, grated
3 cloves of garlic, minced
¼ cup of green onions, chopped
1 tablespoon of sesame seeds
¼ cup of fresh cilantro, chopped
Instructions
In a mixing bowl, combine soy sauce, honey, ginger, and minced garlic. Add the chicken thighs and ensure each piece is well-coated. Allow it to marinate for at least 30 minutes; ideally, refrigerate for 1-2 hours.
Rinse the sticky rice in cold water until clear, then soak it for at least 1 hour. Drain and transfer to a steamer basket lined with cheesecloth. Steam for 25-30 minutes or until tender.
In a skillet over medium heat, add oil and cook the marinated chicken thighs for about 6-7 minutes on each side or until cooked. Shred the chicken using two forks.
In the same skillet, add coconut milk and simmer for 5-7 minutes until thickened. Stir in green onions and season with salt.
In serving bowls, layer the sticky rice, followed by the shredded chicken, and drizzle with the coconut sauce. Top with sesame seeds and cilantro.
Notes
A delightful dish that perfectly balances convenience, flavor, and nutrition, ideal for busy individuals who crave a hearty meal with an exotic twist.
