Oh my gosh, you have to try these Sticky Chicken Rice Bowls! They’re the dinner that saved my sanity during those crazy weeknights when the kids had soccer practice and I needed something fast, flavorful, and filling. I’ll never forget the first time I whipped these up – my husband took one bite and said “This is going into the regular rotation!” And he was right. The sweet-spicy sauce clinging to juicy chicken, the crisp-tender broccoli, that creamy spicy mayo drizzle… it’s magic in a bowl. After years of testing quick meal ideas, this one stands out as our absolute favorite – ready in about 30 minutes but tastes like you spent hours in the kitchen.
Table of Contents
Table of Contents
Why You’ll Love These Sticky Chicken Rice Bowls
Listen, I don’t blame you if you start making these weekly—they’ve got everything you want in a meal:
- Crazy easy: One pan, 30 minutes, and boom—dinner’s done
- Flavor explosion: That sticky sauce? Sweet, spicy, garlicky perfection
- Perfect texture: Juicy chicken, crisp broccoli, fluffy rice—every bite sings
- Kid-approved: My picky eaters gobble this up (just go light on the sriracha for them)
- Meal prep hero: Leftovers taste even better the next day
Trust me, once that sauce coats your rice and chicken, you’ll be hooked. It’s the kind of meal that makes you feel like a kitchen rockstar without any fuss.
Ingredients for Sticky Chicken Rice Bowls
Okay, let’s gather our flavor arsenal! Here’s what you’ll need to make these addictive bowls (and yes, I’ve learned the hard way—measurements matter with that sticky sauce!):
- For the base: 2 cups uncooked rice (I use jasmine, but any white rice works), 2 small heads broccoli chopped into bite-sized florets
- For the chicken: 3 large chicken breasts (about 1.5 lbs), 2 tbsp olive oil, 1 tsp each salt, chili powder, smoked paprika, onion powder, and oregano, plus ½ tsp black pepper
- Sticky sauce magic: ½ cup soy sauce (low-sodium if you prefer), ½ cup honey (pack it in!), ¼ cup rice vinegar, 3 cloves minced garlic, 2 tbsp sriracha (adjust to your heat level), 2 tsp sesame oil, 1 tsp ground ginger, and the thickener—2 tsp arrowroot powder (or cornstarch) mixed with 2 tbsp water
- To finish: ½ cup mayo, 1 more tbsp sriracha for the spicy drizzle, 2-3 tbsp water to thin it, and sesame seeds for that perfect crunch
Pro tip: Mince that garlic fresh—it makes all the difference in the sauce! And don’t skip the sesame oil; it’s the secret whisper of nuttiness that ties everything together.
How to Make Sticky Chicken Rice Bowls
Alright, let’s get cooking! These sticky chicken rice bowls come together faster than you’d think – I’ve timed myself and can do it in 30 minutes flat when I’m rushing between ballet pickup and homework help. Here’s exactly how I make them, step by step:
Cooking the Rice and Broccoli
First things first – get that rice going! I cook 2 cups of jasmine rice in my rice cooker (about 15 minutes), but you can use whatever method you prefer. While that’s cooking, chop your broccoli into bite-sized florets – no giant tree trunks here! I either steam them for 4-5 minutes until bright green and crisp-tender, or sauté them in the same pan after the chicken for extra flavor.
Preparing the Chicken
Slice your chicken breasts against the grain into strips – this keeps them juicy. Mix all those gorgeous spices (salt, pepper, paprika, chili powder, onion powder, oregano) in a little bowl first – trust me, it distributes better than sprinkling separately. Heat olive oil in a large skillet over medium-high, then add chicken. Cook for about 5-6 minutes, stirring occasionally, until golden and cooked through. Don’t crowd the pan or you’ll steam instead of sear!
Making the Sticky Sauce
Here’s where the magic happens! Whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a bowl. Pour it over the cooked chicken in the skillet. Let it bubble for a minute, then stir in your arrowroot/cornstarch slurry. Watch closely – it’ll go from watery to gloriously thick in about 2 minutes. If it gets too thick, add a splash of water. The sauce should coat the back of a spoon when it’s ready.
Assembling the Bowls
Now for the fun part! Fluff your rice and divide it among bowls. Top with saucy chicken and broccoli. Mix mayo with sriracha and water until drizzle-able, then zigzag it over everything. Finish with a generous sprinkle of sesame seeds for that perfect crunch. Dig in while it’s hot – the way the sauce soaks into the rice is pure comfort food heaven!
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30-Minute Sticky Chicken Rice Bowls Your Family Will Devour
Sticky Chicken Rice Bowls are a delicious and easy-to-make meal featuring seasoned chicken, broccoli, and rice coated in a sweet and spicy sauce, topped with a drizzle of spicy mayo and sesame seeds.
- Total Time: 35 minutes
- Yield: 4 servings 1x
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 (or cornstarch)
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions and set aside.
- Chop broccoli into small florets and set aside.
- Slice chicken breasts into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
- Heat oil in a skillet, add chicken, and cook until golden and fully cooked through.
- Steam or sauté broccoli in the same pan or separately until tender.
- Whisk together sticky sauce ingredients in a bowl, pour into the skillet with chicken, and simmer until thickened.
- Stir together spicy mayo using mayo, sriracha, and water until pourable.
- Assemble bowls with rice, chicken, broccoli, drizzle spicy mayo, and top with sesame seeds.
Notes
- You can substitute arrowroot powder with cornstarch for the sauce.
- Adjust sriracha to taste for desired spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Tips for Perfect Sticky Chicken Rice Bowls
After making these sticky chicken rice bowls more times than I can count (seriously, my kids request them weekly!), I’ve picked up some foolproof tricks:
- Spice control: Start with 1 tbsp sriracha in the sauce – you can always add more! My kids like it mild, so I keep their portions separate before adding extra heat to ours.
- Thickener swap: Out of arrowroot? Cornstarch works exactly the same – just mix 2 tsp with 2 tbsp cold water before adding.
- Chicken shortcut: Use pre-cut chicken tenders when I’m really pressed for time – just reduce cooking time by 2 minutes.
- Leftover magic: Store components separately in airtight containers – the rice stays fluffy for 3 days, and the chicken reheats beautifully with a splash of water to revive the sauce.
- Broccoli hack: Microwave florets for 2 minutes with a damp paper towel if you’re skipping the stove entirely!
Oh! And always make extra sauce – my husband loves drizzling it over his second helping!
Sticky Chicken Rice Bowls Variations
One of my favorite things about these bowls? How easily you can mix them up! Swap the rice for cauliflower rice when I’m feeling low-carb (just steam it first so it’s not soggy). Vegetarian night? Crispy tofu works amazingly instead of chicken. And those veggies? Try snap peas, bell peppers, or even roasted sweet potatoes – whatever’s in your fridge works here. The sticky sauce makes everything taste incredible!
Serving Suggestions
These sticky chicken rice bowls are fantastic on their own, but oh boy – wait till you try them with some quick sides! I love pairing them with chilled edamame (the kids pop them like candy) or tangy pickled veggies for crunch. A simple cucumber salad with rice vinegar dressing works magic too. If you’re feeling fancy, spring rolls make it feel like takeout night at home! If you want more ideas for quick weeknight meals, check out my firecracker ground chicken recipe.
Storing and Reheating Sticky Chicken Rice Bowls
Here’s the good news – these sticky chicken rice bowls taste even better the next day! Store leftovers in an airtight container (I swear by glass ones) for up to 3 days. When reheating, add a splash of water to revive that glorious sauce – microwave for 1-2 minutes or toss everything back in a skillet over medium heat until steaming. Pro tip: Keep the spicy mayo separate and add fresh when serving for maximum creaminess!
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates since ingredient sizes can vary! One hearty bowl (about 1/4 of the recipe) packs:
- 550 calories – filling but not heavy
- 35g protein from that juicy chicken
- 70g carbs (hello, fluffy rice!)
- 4g fiber thanks to the broccoli
- 18g fat (mostly the good kind from olive and sesame oils)
Want it lighter? Try brown rice or cauliflower rice – cuts carbs nearly in half! But honestly? Sometimes you just need that comforting sticky rice goodness. For another great chicken and rice option, take a look at my smothered chicken and rice recipe.
FAQs About Sticky Chicken Rice Bowls
Can I use chicken thighs instead of breasts?
Absolutely! I actually prefer thighs sometimes – they stay juicier and soak up that sticky sauce beautifully. Just increase cooking time by 2-3 minutes since they’re thicker. Dark meat lovers unite!
How do I make this gluten-free?
Easy peasy! Swap regular soy sauce for tamari or coconut aminos – same delicious umami flavor without the gluten. Double check your sriracha too (most are GF but some brands sneak in wheat).
Can I prep components ahead?
You bet! I often cook the rice and chop broccoli the night before. The sauce keeps beautifully in the fridge for 2 days – just whisk before using. Chicken tastes best fresh but reheats well if needed.
Why won’t my sauce thicken?
Don’t panic! Either your heat was too low (needs a good simmer) or you didn’t mix the arrowroot/cornstarch with cold water first. Fix it by mixing another slurry and stirring it in.
Is there a substitute for honey?
Maple syrup works in a pinch, but the sauce won’t get quite as sticky. Brown sugar dissolved in hot water (1/2 cup sugar + 2 tbsp water) mimics honey’s texture best. If you are looking for other sweet recipes, check out my apple crumb cake.
Alright, you’ve got all my secrets for perfect sticky chicken rice bowls – now it’s your turn! Whip up a batch tonight (I promise it’s easier than it looks) and let me know how it goes. Tag me @FrostyRecipes so I can see your beautiful bowls – nothing makes me happier than seeing these become part of someone else’s family dinner rotation. And hey, if your kids gobble it up like mine do? Welcome to the sticky rice bowl fan club – we meet every Tuesday! You can follow along for more quick dinner ideas on my Facebook page.
