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Delicious Sticky Chicken Rice Bowls

Delicious Sticky Chicken Rice Bowls for Easy Weeknight Wins

Delicious Sticky Chicken Rice Bowls are a flavorful, quick, and versatile option for weeknight dinners, merging sweet, salty, and spicy notes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup uncooked rice white or brown rice, or coconut jasmine rice
For the Chicken
  • 3 large chicken breasts or thighs for extra moisture
  • 2 tbsp olive oil for sautéing
  • 1 tsp salt enhances flavors
  • 1/2 tsp pepper basic seasoning
  • 1 tsp chili powder adds heat
  • 1 tsp smoked paprika for a smoky flavor
  • 1 tsp onion powder adds subtle sweetness
  • 1 tsp oregano herbaceous note
For the Sticky Sauce
  • 1/2 cup soy sauce base of the sticky sauce
  • 1/2 cup honey for sweetness
  • 1/4 cup rice vinegar balances richness
  • 3 cloves minced garlic adds robust flavor
  • 2 tbsp sriracha adjust based on spice preference
  • 2 tsp sesame oil adds nuttiness
  • 1 tsp ground ginger adds warmth
  • 2 tsp arrowroot powder mixed with 2 tbsp water for thickening
For the Spicy Drizzle
  • 1/2 cup mayo creamy base for the drizzle
  • 1 tbsp sriracha adds heat to mayo
  • 2-3 tbsp water adjust for desired consistency
For the Veggies & Garnish
  • 2 small heads broccoli or other veggies like bell peppers
  • sesame seeds for garnish

Equipment

  • Pot
  • large skillet
  • Medium bowl
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the uncooked rice according to package instructions in a pot with water. Bring to a boil, then simmer on low for 15-20 minutes until fluffy.
  2. Season chicken breasts with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side.
  3. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger to create the sticky sauce.
  4. Pour the sticky sauce over cooked chicken in the skillet and simmer for 5 minutes.
  5. Mix arrowroot powder with water in a bowl and stir into skillet. Cook for 2-3 minutes until sauce thickens.
  6. Steam or roast the chopped broccoli for 4-6 minutes until tender.
  7. Combine mayo, sriracha, and water in a bowl to make the spicy drizzle.
  8. Assemble bowls with rice, sticky chicken, spicy drizzle, broccoli, and sprinkle with sesame seeds.
  9. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Store chicken, rice, and veggies separately for up to 4 days. Assemble bowls just before serving for best texture.

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