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.
1.5poundsbonelessskinless chicken breasts, cut into bite-sized pieces
1cupuncooked jasmine riceor white rice
2cupsfresh broccoli florets
2tablespoonsolive oil
1teaspoonsalt
1/2teaspoonblack pepper
1teaspoonchili powder
1/2teaspoonsmoked paprika
1/2teaspoononion powder
1/2teaspoondried oregano
For the Sticky Sauce:
1/3cuplow-sodium soy sauce
1/4cuphoney
2tablespoonsrice vinegar
3clovesgarlicminced
1-2tablespoonssrirachaadjust to taste
1teaspoonsesame oil
1teaspoonground ginger
2tablespoonscornstarch
3tablespoonswater
For the Spicy Mayo:
1/3cupmayonnaise
1tablespoonsriracha
1-2tablespoonswater
For Garnish:
2tablespoonssesame seeds
3green onionssliced
1/4cupfresh cilantrochopped
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.
Nutrition
Nutrition Facts
Sticky Chicken Rice Bowls
Amount per Serving
Calories
485
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.