Sometimes you just want to try something because the photo you found of it looked pretty good… and this is one of those times. Unfortunately, what the photo looked like and what actually came out were completely different. Let me explain:
This recipe called for marinating chicken, then cooking it over high heat to sear the outside and caramelize the marinade into a sticky sauce. I have no clue what temperature the original cook used, but even the hottest setting on my stove was unable to achieve the result they came up with without threatening to burn the chicken. It had a good taste when it was done, but it was far from what was pictured.
So, I’ll chalk this one up to “at least I tried it”, and maybe ask the person who posted it how they got the result they came up with…
Adapted from My Tasteful Recipes
Sticky Chicken Rice Bowls
Description
A tasty chicken bowl with crispy vegetables and sticky rice... but not sticky chicken, at least when I tried it. Your mileage may vary.
Adapted from My Tasteful Life
Ingredients
Marinade
Rice
Chicken and Vegetables
Instructions
Marinate the chicken
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In a small bowl, combine all ingredients for the marinade and mix well.
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Place the chicken pieces in a zippered food bag. Add the marinade and close the bag, squeezing out most of the air. Knead the bag until the chicken is coated evenly. Set aside to marinate for at least 10-15 minutes or longer if possible.
Prepare the rice
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Rinse the rice under cold water until it runs clear; this will remove the excess starch and make the rice less gummy when cooked.
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In a medium saucepan, heat the water or chicken broth to boiling. Add the rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to sit another 5-10 minutes to finish absorbing all the liquid. Do not remove the cover until just before serving.
Cook the chicken and vegetables
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In a large skillet, heat the oil on high heat until shimmering. Add the chicken and marinade from the bag and cook under high heat for 5-7 minutes or until cooked through. The goal is to sear the outside of the chicken and caramelize the marinade to a medium golden color.
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Add the vegetables and continue cooking stir-fry style with continuous stirring for 3-4 minutes, or until the vegetables are slightly softened but still have some crunch. Remove from heat.
Serving
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To serve, uncover the rice and fluff with a fork. Measure a serving of rice (approx. 1 cup) and place in the bottom of the bowl. Add the chicken and vegetable mixture on top of the rice. Garnish with sliced green onions and/or sesame seeds if desired.
Nutrition Facts
Servings 4
Serving Size 8 oz chicken & vegetables + 1 cup rice
- Amount Per Serving
- Calories 604kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 2.5g13%
- Cholesterol 81mg27%
- Sodium 840mg35%
- Potassium 277mg8%
- Total Carbohydrate 95.6g32%
- Dietary Fiber 4.4g18%
- Sugars 11.8g
- Protein 27.8g56%
- Calcium 31 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Chicken thighs or breasts can be used.
- If rice vinegar is not available, apple cider vinegar can be substituted.
- Do not be surprised if the chicken does not achieve a dark golden color; in testing this recipe, the highest heat available on the stove was not enough to caramelize the marinade without burning the chicken.
