Sticky Chicken Rice Bowls Recipe
Sticky Chicken Rice Bowls are bold, saucy, and loaded with sweet heat, juicy chicken, and roasted veggies—perfect for clean eating that still feels indulgent. A weeknight win you’ll crave often.
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.
- Cut the chicken into consistent medium bite-sized pieces, approximately 1½-inch chunks and Season it 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
