Sticky Chicken Rice Bowls
Sweet, savory, and perfectly sticky, these rice bowls are the ultimate weeknight dinner. Ready in under 30 minutes and packed with genuine flavor.
Weeknights used to mean picking between something delicious and something that actually fit a health-conscious routine, until these sticky chicken rice bowls became a regular fixture. They come together fast, satisfy in a real way, and hit that sweet-salty-spicy-savory combination that makes you want another bite before you’ve finished the first bowl.
What makes them work even better: this dish fits comfortably into a health-conscious lifestyle without tasting like it’s trying to. Lean chicken, roasted broccoli, and a naturally sweetened sticky glaze add up to a genuinely flavorful meal that doesn’t feel like a compromise.
Why You’ll Love This Recipe
- Quick and easy: ready in under 30 minutes, ideal for a busy weeknight.
- Balanced flavor: the sweet, savory, slightly spicy sauce coats every piece of chicken evenly.
- Healthy comfort food: lean protein, roasted vegetables, and a wholesome sauce that doesn’t feel like a sacrifice.
- Meal prep friendly: stores well and reheats beautifully for lunch the next day.
- Customizable: swap the protein, vegetables, or rice to fit what you actually want to eat.
Ingredients
Step-by-Step Instructions
- Cook the rice: prepare according to package instructions. For extra flavor, cook it in chicken broth instead of water.
- Season and cook the chicken: cut boneless, skinless chicken breasts into bite-sized pieces. Season with salt, pepper, and garlic powder. Cook in a large skillet over medium-high heat until golden and cooked through.
- Mix the sticky sauce: in a small bowl, combine soy sauce, honey or maple syrup, sriracha, ginger, garlic, and arrowroot powder. Whisk until smooth.
- Glaze the chicken: pour the sauce over the cooked chicken and stir to coat. Simmer 2 to 3 minutes until the sauce thickens and turns glossy.
- Roast or steam the broccoli: steam until tender-crisp, or toss with oil and roast at 425°F (220°C) for 12 to 15 minutes until slightly charred.
- Make the spicy mayo: mix mayonnaise with sriracha and a squeeze of lime juice.
- Assemble the bowls: divide rice among bowls, top with sticky chicken and broccoli, and drizzle with spicy mayo. Finish with sesame seeds and sliced green onions.
Helpful Variations You’ll Actually Want to Try
Nutrition Information
- Calories: ~520 kcal
- Protein: 38g
- Carbohydrates: 55g
- Fat: 14g
- Fiber: 6g
- Sugar: 18g
- Sodium: 680mg
*Nutrition information is an estimate and will vary based on the specific ingredients used.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Thighs are juicier and soak up the sticky sauce beautifully. Just adjust the cooking time slightly, since they take a bit longer to cook through.
Is this recipe spicy?
Not overly. The sriracha adds a gentle kick, but you can scale it back or leave it out of the sauce and spicy mayo entirely for a milder version.
Can I make it ahead for meal prep?
Yes. Store the rice, chicken, and broccoli separately for the best texture. It reheats well and stays flavorful for 3 to 4 days in the fridge.
What can I use instead of arrowroot powder?
Cornstarch works at the same ratio. Just dissolve it in water first before adding it to avoid clumping.
Can I make this dairy-free?
Yes, simply swap in a dairy-free mayo for the spicy drizzle and everything else stays the same.
Is there a vegetarian version?
Definitely. Swap the chicken for crispy tofu or tempeh and follow the same seasoning and sauce steps. It’s just as flavorful.
Sticky Chicken Rice Bowls
Equipment
- Large skillet or wok
- Small saucepan (for rice)
- Baking sheet (for roasting broccoli)
- Whisk
- Measuring cups and spoons
Ingredients
For the chicken and sauce
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil or avocado oil
- ⅓ cup low-sodium soy sauce
- ¼ cup honey (or maple syrup)
- 1 tablespoon sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon arrowroot powder (or cornstarch)
- ¼ cup water
For the bowls
- 3 cups cooked jasmine rice
- 2 heads of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
For the spicy mayo
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
For garnish
- Sesame seeds
- 2 green onions, thinly sliced
Instructions
- Cook the rice: prepare according to package instructions. Fluff with a fork and set aside.
- Prepare the chicken: season the pieces with salt, pepper, and garlic powder.
- Cook the chicken: heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning occasionally, until golden and cooked through.
- Make the sauce: whisk together soy sauce, honey, sriracha, garlic, ginger, arrowroot powder, and water until smooth.
- Glaze: pour the sauce over the cooked chicken and stir to coat. Bring to a simmer and cook 2 to 3 minutes until thickened and glossy.
- Roast the broccoli: preheat oven to 425°F (220°C). Toss florets with olive oil, salt, and pepper. Spread on a baking sheet and roast 12 to 15 minutes until tender-crisp and slightly charred.
- Make the spicy mayo: combine mayonnaise, sriracha, and lime juice. Stir until smooth.
- Assemble: divide rice among 4 bowls. Top with sticky chicken, roasted broccoli, and a drizzle of spicy mayo. Sprinkle with sesame seeds and green onions.
- Serve immediately while hot.
Notes
- Meal prep: store rice, chicken, and broccoli in separate containers for up to 4 days. Reheat gently and add fresh garnishes before serving.
- Make it gluten-free: use tamari or coconut aminos instead of soy sauce.
- Adjust sweetness: add more or less honey depending on your preference.
