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Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls

Emma
These irresistible Sticky Chicken Rice Bowls feature tender chicken pieces coated in a glossy sweet-and-spicy sauce, served over fluffy rice with fresh vegetables. Perfect for weeknight dinners or meal prep, this restaurant-quality dish combines bold Asian-inspired flavors with wholesome ingredients for a complete, satisfying meal that's ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 485 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • whisk
  • Small mixing bowl
  • Rice cooker or pot for rice

Ingredients
  

For the Chicken & Base:

  • 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked jasmine rice or white rice
  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano

For the Sticky Sauce:

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic minced
  • 1-2 tablespoons sriracha adjust to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3 tablespoons water

For the Spicy Mayo:

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1-2 tablespoons water

For Garnish:

  • 2 tablespoons sesame seeds
  • 3 green onions sliced
  • 1/4 cup fresh cilantro chopped
  • Lime wedges for serving

Instructions
 

  • Prepare the rice: Cook rice according to package directions. Set aside and keep warm.
  • Season the chicken: In a large bowl, combine chicken pieces with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Toss to coat evenly.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  • Prepare vegetables: Steam or sauté broccoli florets until tender-crisp, about 4-5 minutes. Set aside.
  • Make the sticky sauce: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring to a boil over medium heat.
  • Thicken the sauce: In a small bowl, whisk cornstarch and water to create a slurry. Slowly add to the boiling sauce while whisking constantly. Reduce heat and simmer for 4-5 minutes until thick and glossy.
  • Combine chicken and sauce: Return cooked chicken to the sauce and toss to coat completely. Cook for 1-2 minutes to heat through.
  • Make spicy mayo: In a small bowl, whisk together mayonnaise, sriracha, and water until smooth.
  • Assemble bowls: Divide warm rice among 4 serving bowls. Top with sticky chicken and steamed broccoli. Drizzle with spicy mayo and garnish with sesame seeds, green onions, and cilantro. Serve with lime wedges.

Notes

  • Storage: Store components separately in refrigerator for up to 3-4 days. Reheat gently in microwave or stovetop.
  • Protein alternatives: Chicken thighs work well and are more tender. For vegetarian option, substitute with crispy tofu.
  • Spice level: Adjust sriracha to taste. Start with less and add more as needed.
  • Rice options: Brown rice, quinoa, or cauliflower rice can be substituted.
  • Make-ahead: This recipe is excellent for meal prep. Store components separately for best texture.
Keyword rice bowls,, sticky chicken