Weeknights at my place used to be a scramble between cravings and clean eating—until these Sticky Chicken Rice Bowls made it into my regular rotation. They’re fast, filling, and have that perfect balance of sweet, salty, spicy, and umami that keeps you coming back for just one more bite.
What makes them even better? This dish fits beautifully into a weight-friendly lifestyle without tasting like “diet food.” With lean chicken, roasted broccoli, and a naturally sweetened sticky sauce, it’s a flavorful option that won’t derail your goals.
One trick I’ve learned: don’t skip the slurry. That glossy, clinging sauce is what makes every grain of rice burst with flavor. And if you want a little variety on the plate, I love pairing this bowl with a crisp Cucumber Tomato Salad and a chilled glass of Iced Tea Lemonade to round out the meal.
Sticky Chicken Bowls are trending hard right now—and for good reason. With over 40 grams of protein per serving and endless ways to customize, they’re a lifesaver for busy folks looking to eat better without getting bored.
This one’s a keeper. If you try it, I’d love to hear your take or how you make it your own!
My Favorite Things About This Recipe!
- It saved my weeknight dinners: I make this when I’m tired but still want something satisfying, and it never disappoints.
- The sticky sauce is gold: I’ve played with the ratio a bit over time, adding more ginger or garlic when I want an extra kick.
- It meal preps beautifully: Everything reheats well and doesn’t lose its texture or flavor by day two.
- The spicy mayo takes it over the top: A drizzle of that creamy heat on top really brings it all together.
- It’s helped me eat cleaner without feeling restricted: Balanced, protein-packed, and still feels like comfort food.
Sticky Chicken Rice Bowls Recipe
Equipment
- Large skillet or sauté pan
- Medium saucepan (for rice)
- Small bowl (for spicy mayo)
- Whisk or spoon (for mixing sauces)
- Cutting board & sharp knife
- Baking sheet (if roasting broccoli)
- Measuring spoons and cups
- Mixing bowls
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli chopped
- 3 large chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry sub cornstarch
Spicy mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 –3 tbsp water
- sesame seeds for topping
Instructions
- Cook rice according to package instructions; set aside.
- Season chicken with salt, pepper, and spices; cook in a skillet until golden and fully cooked.
- In a separate bowl, whisk together soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger.
- Pour sauce over chicken and simmer. Stir in slurry (arrowroot + water) until thickened and sticky.
- Steam or roast chopped broccoli until tender.
- Mix mayo, sriracha, and water until smooth for spicy drizzle.
- Assemble bowls: rice at the bottom, topped with sticky chicken, broccoli, spicy mayo, and sesame seeds.
- Serve hot with Cucumber Tomato Salad or a refreshing Iced Tea Lemonade.
Nutrition Info:
| Nutrition | Value |
| Calories | 559kcal |
| Carbohydrates | 73g |
| Protein | 15g |
| Fat | 25g |
| Sugar | 34g |
| Sodium | 1553mg |
Helpful Variations You’ll Actually Want to Try!
1. Swap rice with coconut jasmine rice or quinoa for added flavor depth:
Coconut jasmine rice adds a subtle sweetness that pairs beautifully with the sticky sauce, while quinoa bumps up the protein and keeps the bowl light and nutty.
2. Use chicken thighs for extra juiciness:
If you’re okay with a bit more richness, boneless skinless chicken thighs soak up the sauce better and deliver a melt-in-your-mouth texture.
3. Add grilled pineapple or mango chunks for a tropical twist:
The caramelized sweetness from grilled fruit balances the spice and umami, turning your bowl into a summer-ready stunner.
4. Try gochujang in place of sriracha for deeper heat:
Gochujang adds a fermented, savory depth with a touch of sweetness—just a small spoonful can level up the sauce in a bold, unexpected way.
5. Toss the broccoli in sesame oil and air-fry it:
Crisping the broccoli adds texture and a nutty aroma that complements the sticky chicken, giving the whole bowl a “roasted-to-perfection” upgrade.
6. Turn it into a lettuce wrap bowl:
Serve the sticky chicken, rice, and toppings in crisp butter lettuce cups for a lighter, handheld version perfect for parties or low-carb nights.
Quick Questions?
Q. Can I use chicken thighs instead of breasts?
Ans: Yes! Thighs are juicier and soak up the sticky sauce beautifully. Just adjust the cooking time slightly as they take a bit longer to cook through.
Q. Is this recipe too spicy?
Ans: Not overly. The sriracha adds a gentle kick, but you can reduce it or leave it out of the sauce and spicy mayo for a milder version.
Q. Can I make it ahead for meal prep?
Ans: Absolutely. Store rice, chicken, and broccoli separately for best texture. It reheats well and stays flavorful for up to 3–4 days in the fridge.
Q. What can I use instead of arrowroot powder?
Ans: Cornstarch works just fine—use the same ratio. Just make sure to dissolve it in water before adding to avoid clumps.
Q. Can I make this dairy-free?
Ans: Yes! Simply swap regular mayo with a dairy-free version for the spicy drizzle, and you’re all set.
Q. Is there a vegetarian version of this?
Ans: Definitely. Swap the chicken for crispy tofu or tempeh and follow the same seasoning and sauce steps—it’s just as flavorful.
