Let’s break down the process for making these Sticky Chicken Rice Bowls!

1. Cook the Rice

• Rinse the rice under cold water until the water runs clear to remove excess starch. This step is crucial as it prevents the rice from becoming gummy during cooking.
• In a pot, combine the rinsed rice and water or chicken broth. Bring to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking, as it releases steam and can affect the cooking time.
• Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. This resting period allows the rice to firm up and makes it easier to serve.

2. Prepare the Chicken

• While the rice is cooking, cut the chicken into bite-sized pieces. This helps the chicken cook evenly and allows for more surface area to soak up the sticky sauce.
• In a mixing bowl, combine soy sauce, honey, rice vinegar, garlic powder, and ginger powder. Whisk until well blended to create the marinade. Feel free to taste the marinade and adjust the sweetness or saltiness according to your preference.
• Add the chicken to the marinade and let it sit for about 10 minutes to soak up the flavors. If you have more time, consider marinating the chicken for 30 minutes or even overnight in the refrigerator for maximum flavor.

3. Cook the Chicken

• In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Make sure the pan is hot enough before adding the chicken to achieve a nice sear.
• Add the marinated chicken, ensuring not to overcrowd the pan. Cook for about 5-7 minutes until the chicken is golden brown and cooked through, stirring occasionally. The marinade will caramelize and create a sticky glaze. Keep an eye on the heat; if the chicken starts to burn, lower the heat slightly.
• Season with salt and pepper to taste. If desired, drizzle a bit more soy sauce over the chicken as it cooks for added flavor.

4. Sauté the Vegetables

• In the same skillet, add the sliced bell peppers, broccoli florets, and shredded carrots. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
• You can add a splash of water to help steam the veggies and retain their color. This will create a little bit of steam in the pan and keep the vegetables vibrant and crunchy.
• Season the vegetables with a pinch of salt and pepper to enhance their flavor.

5. Assemble the Bowls

• To serve, scoop a generous portion of jasmine rice into a bowl. This will be the base of your meal.
• Top with the sticky chicken and sautéed vegetables. Arrange them artfully for an appealing presentation.
• Garnish with sliced green onions for a fresh pop of flavor. You can also sprinkle sesame seeds or add any optional toppings you like.