🔥 Ultimate Sticky Chicken Rice Bowl 🥢 with Veggies & Cashews
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories per serving: ~620 kcal
🛒 Ingredients:
1 cup jasmine rice 🍚
2 boneless chicken thighs or breasts, cut into bite-sized pieces 🍗
1/4 cup cornstarch
Salt & pepper to taste 🧂
2 tbsp vegetable oil 🛢️
1/3 cup low-sodium soy sauce 🥣
2 tbsp honey 🍯
1 tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced 🧄
1 tsp fresh ginger, grated 🌱
1 red bell pepper, sliced 🫑
1 yellow bell pepper, sliced 🫑
1 cup broccoli florets 🥦
1/4 cup roasted cashews 🥜
1 tbsp chopped cilantro or parsley 🌿
👩🍳 Instructions:
Cook the Rice:
Rinse 1 cup of jasmine rice and cook according to package instructions (usually 1:1.5 rice to water ratio). Fluff and set aside.
Prepare Chicken:
Toss chicken pieces in cornstarch, salt, and pepper until evenly coated.
Sear the Chicken:
Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until golden and crispy on all sides (6–8 minutes). Remove and set aside.
Make Sticky Sauce:
In the same pan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer on low for 3–4 minutes until slightly thickened.
Glaze Chicken:
Return chicken to the pan. Toss well to coat in the sticky sauce. Cook for another 2 minutes, letting the glaze caramelize slightly.
Steam Veggies:
While sauce simmers, steam broccoli and bell peppers for 4–5 minutes until just tender but still vibrant.
Assemble the Bowl:
In each serving bowl, layer rice, steamed broccoli, peppers, and sticky chicken.
Top & Serve:
Sprinkle with roasted cashews and chopped cilantro or parsley. Serve hot!
💡 Tips & Variations:
Swap chicken with tofu for a vegetarian version.
Add a drizzle of sriracha or chili oil for spice.
Use brown rice or quinoa for a healthier base.