Step 1

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Keep warm.

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Step 2

Marinate the Chicken: In a bowl, mix soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and a pinch of salt and pepper. Add the diced chicken, ensuring each piece is coated. Let it marinate for at least 30 minutes.

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Step 3

Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken (reserve any remaining marinade). Cook for about 6-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.

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Step 4

Sauté Vegetables: In the same skillet, add the broccoli and bell peppers. Sauté for about 3-4 minutes until they are tender but still crisp.

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Step 5

Combine Sauce: Pour the reserved marinade and chicken broth into the skillet with the vegetables. Bring the mixture to a simmer. If you prefer a thicker sauce, stir in the cornstarch mixture and cook until slightly thickened.

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Step 6

Return Chicken to Skillet: Add the cooked chicken back into the skillet, stirring to combine everything thoroughly. Cook for an additional 2 minutes to heat through.

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Step 7

Assemble the Bowl: In serving bowls, place a scoop of jasmine rice at the bottom. Top with the sticky chicken and vegetable mixture.

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Step 8

Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. Enjoy your delicious Sticky Chicken Rice Bowl!

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