These sticky chicken rice bowls are an irresistible meal packed with tender chicken, fluffy jasmine rice, steamed broccoli, and a savory-sweet sticky glaze. The addition of spicy mayo adds a delicious kick, making this dish a perfect balance of flavors and textures.
Ingredients
Bowl Base:
2 cups uncooked jasmine rice
2 small heads broccoli, chopped
3 large chicken breasts
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 (slurry)
Spicy Mayo:
½ cup mayonnaise
1 tablespoon sriracha
2-3 tablespoons water
Toppings:
Sesame seeds
Sliced green onions
Sliced avocado (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 4 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and keep warm.
Steam the Broccoli: While the rice is cooking, steam the broccoli until fork-tender. You can either use a steamer or microwave the broccoli with a splash of water in a covered dish for 3-4 minutes. Set aside.
Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
Cook the Chicken: Heat a large skillet over medium-high heat and add the seasoned chicken pieces. Cook for about 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
Make the Sticky Sauce: In the same skillet, add soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Stir well and bring to a simmer. Once simmering, add the arrowroot slurry and stir continuously for about 2-3 minutes until the sauce thickens.
Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss it in the sticky sauce. Let it cook for another 2-3 minutes until the chicken is fully coated and heated through.
Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and drizzle-able. Adjust the water to achieve the consistency you prefer.
Assemble the Bowls: Divide the cooked rice among four bowls. Top with steamed broccoli and sticky chicken. Drizzle with spicy mayo and sprinkle with sesame seeds and sliced green onions. Add avocado slices if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories per serving: Approximately 600 kcal
Variations
Add Vegetables: You can add additional vegetables like bell peppers, carrots, or snap peas for more flavor and texture.
Use Brown Rice: For a heartier, whole-grain option, swap jasmine rice with brown rice.
Grilled Chicken: If you prefer grilled chicken, simply grill the seasoned chicken breasts and chop them up to toss with the sticky sauce.
Vegetarian Version: Use tofu or tempeh in place of chicken for a plant-based option.
Storage/Reheating
Store leftover Sticky Chicken Rice Bowls in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes, or heat in a skillet over medium heat until warmed through.
FAQs
How can I make this dish spicier?
If you want a spicier kick, you can add extra sriracha to the sticky sauce or spicy mayo. You could also add a pinch of red pepper flakes to the sauce or on top of the bowl.
Can I use other rice besides jasmine rice?
Yes, you can swap jasmine rice for other types like basmati, brown rice, or even quinoa if you prefer. Just adjust the cooking time and water ratio as needed.
Can I make the sticky sauce ahead of time?
Yes! You can prepare the sticky sauce up to 2-3 days in advance and store it in an airtight container in the fridge. Reheat it before adding the chicken.
Can I substitute arrowroot powder?
Yes, cornstarch can be used in place of arrowroot powder to thicken the sauce. Just mix it with water as directed and use in the same quantity.
What can I serve with this dish?
If you want to add more sides, I recommend serving this with a simple cucumber salad, grilled vegetables, or a side of pickled ginger.
Conclusion
These Sticky Chicken Rice Bowls are a deliciously satisfying meal that’s quick to prepare and packed with flavor. The combination of tender chicken, fluffy rice, steamed broccoli, and sticky sauce creates the perfect balance of textures. Whether you’re making it for a family dinner or meal prepping for the week, I know you’ll love how easy and tasty this dish is.
Recipe:
Sticky Chicken Rice Bowls
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Sticky Chicken Rice Bowls are an irresistible, easy-to-make meal featuring tender chicken, fluffy jasmine rice, steamed broccoli, and a savory-sweet sticky glaze. Topped with a drizzle of spicy mayo, this dish balances flavors and textures in a perfect, customizable bowl. Ideal for busy weeknights, meal prep, or adding extra toppings like avocado or sesame seeds.
Ingredients
Bowl Base:
2 cups uncooked jasmine rice
2 small heads broccoli, chopped
3 large chicken breasts
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 (slurry)
Spicy Mayo:
½ cup mayonnaise
1 tablespoon sriracha
2-3 tablespoons water
Toppings:
Sesame seeds
Sliced green onions
Sliced avocado (optional)
Instructions
- Cook the Rice: Rinse jasmine rice until the water runs clear. Cook rice with 4 cups water and a pinch of salt for 15 minutes. Fluff with a fork.
- Steam the Broccoli: Steam broccoli until fork-tender, about 3-4 minutes.
- Prepare and Cook Chicken: Cut chicken into bite-sized pieces. Toss with olive oil and seasonings. Cook in a skillet for 6-8 minutes until browned.
- Make Sticky Sauce: In the same skillet, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Simmer and thicken with arrowroot slurry.
- Combine Chicken and Sauce: Toss the cooked chicken in the sticky sauce for 2-3 minutes.
- Prepare Spicy Mayo: Mix mayonnaise, sriracha, and water to desired consistency.
- Assemble the Bowls: Serve rice in bowls, top with broccoli and sticky chicken. Drizzle with spicy mayo and garnish with sesame seeds, green onions, and optional avocado slices.
Notes
Swap jasmine rice for brown rice for a heartier meal.
Use tofu for a vegetarian version.
Customize with additional veggies like bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 600 kcal per serving
