If you’re searching for a hearty and comforting dish that can brighten up any day, Sticky Chicken Bowls are exactly what you need. This meal combines tender chicken pieces, fluffy rice, and crisp vegetables, all brought together with a sticky, flavorful sauce. Every bite offers a balance of sweet, savory, and a touch of spice. It feels like something you’d order at your favorite takeout spot, yet you can create it in your own kitchen with ease.
Why We Love This Sticky Chicken Bowls Recipe
There are many reasons why this dish deserves a place in your meal rotation. First, it’s easy. You don’t need advanced cooking skills to make it. With straightforward steps, you can build a bowl that looks and tastes impressive.
Second, the flavors are perfectly balanced. The chicken is coated in spices and seared until golden, then simmered in a sticky sauce that clings to every piece. That sauce is the heart of the recipe — a mix of sweet honey, tangy vinegar, savory soy sauce, and spicy sriracha. The combination keeps each bite interesting.
Third, the dish is versatile. You can swap vegetables, adjust the spice level, or even change the protein to suit your mood. It also reheats well, making it a smart choice for meal prep.
Most importantly, Sticky Chicken Bowls are family-friendly. Kids enjoy the sweetness of the sauce, while adults appreciate the depth of flavors. It’s the type of dish that works for everyone, every time.
Ingredients for Sticky Chicken Bowls
To make this recipe, you’ll gather a handful of ingredients that come together beautifully. Each one plays a role in creating a balanced dish. Rice gives you a soft base, broccoli adds freshness and crunch, and chicken provides protein. The seasoning blend ensures the chicken is never bland, while the sauce ties it all together. Finally, the spicy mayo drizzle and sesame seeds add a finishing touch that makes the bowls extra special.
Here’s what you’ll need:
Main Components
- 2 cups uncooked rice
- 2 small heads of broccoli, chopped into florets
- 3 large chicken breasts
Seasoning for Chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
Sticky Sauce
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water (or use cornstarch slurry)
Spicy Mayo Drizzle
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water
Garnish
- Sesame seeds for topping
How to Make Sticky Chicken Bowls
Cooking Sticky Chicken Bowls is a rewarding process because you get to layer flavors step by step. Follow these directions, and you’ll end up with bowls that look and taste like something out of a restaurant.
Start with your rice. Cook it according to package instructions, whether that’s on the stovetop, in a rice cooker, or using an Instant Pot. Once done, keep it warm so it’s fluffy and ready to absorb the sauce later.
While the rice cooks, prepare your broccoli. Chop it into small florets and decide whether to steam or sauté it. Steaming keeps it crisp and bright green, while sautéing adds extra flavor from the pan. Either way, cook until tender but not mushy.
Next, focus on the chicken. Slice your chicken breasts into strips or bite-sized chunks. Place them in a bowl and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Toss well so every piece is coated.
Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Cook for 5 to 7 minutes, turning pieces so they brown evenly. You’ll know the chicken is ready when the edges caramelize slightly and the inside is no longer pink.
While the chicken cooks, whisk together the sauce ingredients in a separate bowl: soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. When the chicken is done, pour this mixture into the skillet. Stir well and bring it to a simmer. Add the arrowroot slurry, and let the sauce bubble until it thickens into a glossy coating. This step is what makes the chicken irresistibly sticky and flavorful.
For the drizzle, mix mayonnaise, sriracha, and water in a small bowl until smooth. Adjust the water to thin it enough for easy pouring.
Finally, assemble your bowls. Place a scoop of rice at the bottom, then top with chicken and broccoli. Drizzle with the spicy mayo, sprinkle sesame seeds, and serve warm.
How to Serve Sticky Chicken Bowls
Serving these bowls is all about balance and presentation. Use wide, shallow bowls so you can showcase the layers. Start with rice, making sure it spreads evenly across the bottom. Place the broccoli on one side and the chicken on the other, so the colors pop against each other.
Drizzle the spicy mayo in a zigzag or circular pattern over the top. Don’t skip the sesame seeds — they add a nutty crunch that contrasts with the soft rice and tender chicken.
To add freshness, serve with lime wedges or thinly sliced scallions. If you want to make the meal more filling, pair it with a small side salad or dumplings. For gatherings, set up a DIY bowl station so everyone can build their own version with toppings they enjoy.
Sticky Chicken Bowls work equally well for a casual weeknight dinner or a dish you present proudly to guests.
Expert Tips for Sticky Chicken Bowls
- Marinate Ahead of Time – If you can, marinate the chicken in the sauce for up to an hour before cooking. This helps the flavors soak in deeply.
- Cook in Batches – Avoid crowding the pan when cooking chicken. Browning works best when each piece has space.
- Use Fresh Garlic and Ginger – Freshly grated ingredients create a stronger aroma and taste compared to powdered versions.
- Adjust the Heat – Control the spiciness by adding more or less sriracha to the sauce and mayo. Tailor it to your preference.
- Don’t Overcook Broccoli – Keep the broccoli slightly crisp. Overcooking makes it mushy and less vibrant.
- Check Internal Temperature – Ensure chicken reaches 165°F (75°C) for food safety.
- Let Sauce Rest – After thickening, let the sauce rest for a minute before serving. It will cling better to the chicken.
How to Store Sticky Chicken Bowls
Leftovers store beautifully, making these bowls perfect for meal prep. Allow everything to cool completely before packaging. Divide rice, chicken, and broccoli into airtight containers. Drizzle sauce over the chicken before sealing, but store the spicy mayo separately to keep it fresh.
Refrigerate for up to 3 to 4 days. When reheating, use the microwave or stovetop. Add a splash of water to the rice to keep it soft. Avoid reheating the mayo — drizzle it fresh just before eating.
If you want to freeze, store the rice and chicken in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently. Broccoli may lose texture in the freezer, so it’s best added fresh.
Variations of Sticky Chicken Bowls
One of the best parts of this recipe is how customizable it is. You can make small changes to create new flavors every time.
- Different Proteins: Try shrimp, beef, or tofu for variety. Each absorbs the sauce differently, giving you new textures.
- Plant-Based Option: Swap chicken for tempeh or chickpeas. Use vegan mayo for the drizzle to keep it dairy-free.
- Add More Veggies: Carrots, zucchini, or bell peppers make colorful and tasty additions.
- Fruity Twist: Add pineapple chunks or diced mango for a sweet contrast.
- Change the Base: Instead of rice, use quinoa, cauliflower rice, or noodles.
- Boost the Heat: Mix in sliced jalapeños or a pinch of cayenne for extra spice.
With these ideas, you can enjoy Sticky Chicken Bowls often without getting bored.
FAQ About Sticky Chicken Bowls
What makes Sticky Chicken Bowls so tasty?
The secret is in the sauce. The blend of honey, soy sauce, and spices creates a sticky glaze that makes the chicken flavorful and satisfying.
Can I make Sticky Chicken Bowls ahead of time?
Yes. Cook the chicken, rice, and vegetables in advance, then store them separately. Assemble the bowls just before serving for the best taste and texture.
What side dishes go well with Sticky Chicken Bowls?
Fresh salads, spring rolls, or even dumplings pair nicely with this dish. They add variety without overpowering the main flavors.
How do I keep leftovers from getting soggy?
Store rice, chicken, and sauce in separate containers. Combine them only when reheating to maintain the right texture.
Can I reduce the spice level in Sticky Chicken Bowls?
Of course. Simply reduce or skip the sriracha in the sauce and mayo. The dish will still taste rich and flavorful.
Sticky Chicken Bowls
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into florets
- 3 large chicken breasts
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- ½ cup soy sauce
- ½ cup honey
- ¼ 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 (or cornstarch slurry)
- ½ cup mayonnaise
- 1 Tbsp sriracha (for mayo)
- 2–3 Tbsp water (for mayo)
- to taste sesame seeds for topping
Instructions
- Cook the rice according to package instructions and keep warm.
- Chop broccoli into florets and steam or sauté until tender but not mushy.
- Slice chicken into strips or bite-sized chunks. Season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking for 5-7 minutes until browned and cooked through.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger.
- Pour the sauce over the chicken in the skillet. Stir and bring to a simmer. Add the arrowroot slurry and let the sauce thicken.
- For the spicy mayo, mix mayonnaise, sriracha, and water until smooth.
- Assemble the bowls: place rice at the bottom, top with chicken and broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds. Serve warm.
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