Sticky Chicken Bowls Recipe

This Sticky Chicken Bowls Recipe is an absolute weeknight hero — juicy chicken smothered in a glossy, garlicky sauce, nestled over fluffy rice with crisp broccoli and a drizzle of spicy mayo. Every bite packs a punch of flavor and a mix of textures: sweet, sticky, tangy, and just enough heat. If you’re craving something that feels special but is a total breeze to make, this one’s bound to become your new obsession.

Ingredients You’ll Need

The ingredient lineup for the Sticky Chicken Bowls Recipe is refreshingly simple, but don’t be fooled — each one brings its own magic to the dish. From the comforting base of rice to the sticky-sweet sauce, you’ll love how everything works together to create a vibrant and craveable meal.

• Uncooked rice, 2 cups: The fluffy and hearty base for your bowl; any variety works, but jasmine or basmati soak up sauce beautifully.
• Broccoli, 2 small heads (chopped): Adds crunch, color, and a fresh, green bite to balance all that savory sauce.
• Chicken breasts, 3 large: Lean protein that turns golden and juicy with a quick sauté.
• Olive oil, 2 tbsp: Helps the chicken brown deeply and adds a hint of richness.
• Salt, 1 tsp: The simple seasoning that brings every flavor to life.
• Pepper, 1/2 tsp: Rounds out the seasoning and gives a mellow kick.
• Chili powder, 1 tsp: Puts a whisper of smoke and warmth into the chicken.
• Smoked paprika, 1 tsp: Adds layers of smokiness and a gorgeous red hue.
• Onion powder, 1 tsp: Deepens the savory backbone with a subtle sweetness.
• Oregano, 1 tsp: A herby lift that makes the seasoning vibrant.
• Soy sauce, 1/2 cup: The umami-packed star of that tantalizing sticky sauce.
• Honey, 1/2 cup: Brings a gloss, sweetness, and helps that sauce cling to every piece of chicken.
• Rice vinegar, 1/4 cup: The tangy element that cuts through the richness of the sauce.
• Garlic, 3 cloves minced: Nothing beats the flavor of fresh garlic in a sticky glaze.
• Sriracha, 2 tbsp + 1 tbsp (for mayo): Adds heat and dimension to both the sauce and the drizzle.
• Sesame oil, 2 tsp: Aromatic and nutty, just a little goes a long way.
• Ground ginger, 1 tsp: For pungency and a little zing that wakes up your palate.
• Arrowroot powder, 2 tsp (or cornstarch), plus 2 tbsp water: Creates that signature thick, glossy texture in the sauce.
• Mayonnaise, 1/2 cup: The rich, creamy base for your spicy drizzle.
• Water, 2–3 tbsp (for spicy mayo): Thins the mayo to the perfect drizzle consistency.
• Sesame seeds, for topping: The final flourish for subtle crunch and a pretty finish.

How to Make Sticky Chicken Bowls Recipe

Step 1: Cook the Rice

Start by preparing the rice just how you like it—fluffy, not mushy, and perfectly separate. Cooking it according to package instructions gives a reliable result. Once finished, fluff it with a fork and cover to keep warm; this makes your bowl extra comforting and anchors all those bold flavors.

Step 2: Prep the Veggies

Chop the broccoli into small, bite-sized florets. This makes each piece easy to eat and ensures they steam or sauté quickly. Keeping the pieces uniform also gives every bowl a vibrant pop of green, so don’t skip this step!

Step 3: Season and Slice the Chicken

Slice the chicken breasts into even strips so they cook at the same speed. Toss them in a bowl with salt, pepper, smoked paprika, chili powder, onion powder, and oregano. This spice mix gives every bite a savory, herby backbone that stands up beautifully to the sticky sauce.

Step 4: Brown the Chicken

Heat olive oil in a large skillet over medium-high. Lay the chicken strips in a single layer and let them sizzle until golden and cooked through, turning occasionally so they’re done evenly. You’ll know they’re ready when the outsides are caramelized and the insides are juicy—avoid overcrowding, or they’ll steam instead of sear.

Step 5: Cook the Broccoli

Time for veggies! Either use the same pan (for super-flavorful broccoli) or a separate one if you want a brighter bite. Sauté or steam until the broccoli turns bright green and just tender; you want some crunch, not mush.

Step 6: Make the Sticky Sauce

Whisk soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a bowl. Pour over the cooked chicken in the pan. Stir and bring to a simmer, then add the arrowroot slurry. Keep stirring—like magic, the sauce thickens into a gorgeous, shiny glaze that clings to every piece of chicken.

Step 7: Mix the Spicy Mayo

In a small bowl, stir mayonnaise, 1 tablespoon sriracha, and just enough water to get a smooth, pourable texture. It’s rich, spicy, and cools the heat from the sticky sauce in the most delightful way.

Step 8: Assemble the Bowls!

Spoon a generous mound of rice into each bowl. Add chicken glazed in sticky sauce, tuck in the broccoli, and drizzle with spicy mayo. Sprinkle everything with sesame seeds for the prettiest finish, and get ready to dig in!

How to Serve Sticky Chicken Bowls Recipe

Garnishes

Nothing elevates your Sticky Chicken Bowls Recipe quite like a handful of sesame seeds and maybe a scatter of sliced green onions or a squeeze of fresh lime. If you want a little extra color and crunch, go wild with thin-sliced radish or shredded carrot right on top.

Side Dishes

These bowls are completely satisfying on their own, but pair beautifully with simple sides. Try a crisp Asian cucumber salad, some quick-pickled veggies, or miso soup for the ultimate homemade takeout night.

Creative Ways to Present

For a fun twist, serve the components family-style and let everyone build their own bowl. Or, pack the Sticky Chicken Bowls Recipe into meal prep containers for a week’s worth of tasty, hearty lunches. For parties, assemble miniature bowls or lettuce cups for irresistible appetizers.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Sticky Chicken Bowls Recipe keep well in an airtight container in the refrigerator for up to 3 days. Store the spicy mayo separately if you can, so everything stays fresh and flavorsome.

Freezing

You can freeze the cooked chicken and rice for up to 2 months; just allow everything to cool completely first. Freeze the broccoli separately for the best texture, and whip up fresh spicy mayo when you’re ready to eat.

Reheating

To reheat, microwave individual portions until hot, or warm gently on the stovetop with a splash of water to loosen the sauce. If reheating from frozen, thaw overnight in the fridge, then heat as you would leftovers. Always add fresh garnishes right before serving for the tastiest experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in the Sticky Chicken Bowls Recipe, offering even more flavor and tenderness. Just cut them into strips and proceed as usual.

Is there a good substitute for arrowroot powder?

Cornstarch is a perfect swap for arrowroot powder in thickening the sauce. Use the same amount with water to make your slurry—it works like a charm.

How can I make it less spicy?

Simply reduce or skip the sriracha in both the sticky sauce and the mayo. You’ll still get big flavor, just with much less heat, so everyone can enjoy!

What’s the best way to meal prep Sticky Chicken Bowls Recipe?

Divide cooked rice, chicken, and broccoli into containers, keeping the spicy mayo and garnishes separate. This keeps everything fresh and easy to grab for quick lunches all week long.

Can I add other veggies?

Definitely! Snap peas, shredded carrots, red bell pepper, or edamame are all fantastic additions. Just chop and cook them as you do the broccoli, or use them fresh for even more color and crunch.

Final Thoughts

This Sticky Chicken Bowls Recipe is the kind of comforting, flavor-packed dinner you’ll want to put on repeat! It’s perfect for sharing, meal prepping, or upgrading your weeknight dinners. Go ahead and give it a try—you’ll fall in love with every single bite!

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