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.
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
- 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
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 –3 tbsp water
- sesame seeds for topping
Instructions
- Cook rice according to package instructions; set aside.
- Season chicken 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 with Cucumber Tomato Salad or a refreshing Iced Tea Lemonade.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. For meal prep, keep components separate until you're ready to eat. Use chicken thighs for a juicier option. Experiment with different vegetables like bell peppers or snap peas.