Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls combine bold, sweet, and spicy flavors into a hearty, satisfying dish that’s perfect for weeknights or meal prep. Juicy, well-seasoned chicken, tender broccoli, and fluffy rice come together with a luscious sticky sauce and a drizzle of spicy mayo. Not only is this recipe easy to prepare, but it’s also highly customizable for your favorite veggies or protein swaps.

Why You’ll Love This Recipe

• Perfect for meal prep or busy weeknight dinners.
• A delightful balance of savory, sweet, and spicy flavors.
• Uses simple, pantry-friendly ingredients.
• Easily adaptable for dietary needs or ingredient availability.

Preparation Phase and Tools to Use

Essential Tools and Equipment

• Rice cooker or pot: For perfectly fluffy rice.
• Steamer or microwave: To steam the broccoli.
• Air fryer or oven: To cook the chicken to perfection.
• Saucepan: For creating the sticky sauce.
• Mixing bowls: For seasoning the chicken and preparing the sauces.
• Whisk: To mix the spicy mayo and sauce ingredients smoothly.

Preparation Tips

• Ensure the chicken pieces are evenly sized for uniform cooking.
• Use fresh garlic in the sticky sauce for a more robust flavor.
• Slightly under-steam the broccoli if you prefer it crisp-tender for added texture.
• When meal prepping, store the components separately to maintain freshness.

Ingredients

For the Bowls:

• 2 cups uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano

For the 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; or substitute cornstarch)

For the Spicy Mayo:

• ½ cup mayonnaise
• 1 tablespoon sriracha
• 2–3 tablespoons water

Toppings:

• Sesame seeds

Step-by-Step Directions

1. Cook the Rice

• Prepare the rice according to package instructions. Once cooked, set aside and keep warm.

2. Steam the Broccoli

• Steam the chopped broccoli in a microwave-safe dish or steamer until fork-tender, about 3–4 minutes. Set aside.

3. Season the Chicken

• Place bite-sized chicken pieces in a bowl and drizzle with olive oil.
• Add salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Toss until evenly coated.

4. Cook the Chicken

• Air Fryer: Preheat the air fryer to 400°F. Arrange the chicken in a single layer and cook for 12 minutes, shaking halfway through, until the internal temperature reaches 160°F.
• Oven Alternative: Preheat the oven to 400°F. Spread the chicken on a baking sheet and bake for 18–20 minutes, or until fully cooked.

5. Make the Sticky Sauce

• Combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan.
• Bring the mixture to a boil over medium heat, then reduce to a simmer.
• Stir in the arrowroot slurry and cook for 4–5 minutes until the sauce thickens.

6. Prepare the Spicy Mayo

• In a small bowl, whisk together mayonnaise, sriracha, and water until smooth. Adjust the consistency by adding more or less water as needed.

7. Assemble the Bowls

• Divide the cooked rice among serving bowls.
• Top with steamed broccoli and cooked chicken.
• Drizzle generously with sticky sauce and spicy mayo.
• Sprinkle sesame seeds over each bowl as a garnish.

Serving Suggestions

These Sticky Chicken Rice Bowls are incredibly versatile and pair beautifully with a variety of sides or enhancements. Here are some ideas to elevate your dining experience:

1. Garlic Green Beans
   • Toss steamed green beans with garlic and sesame oil for a fresh and savory side.
2. Sesame Cucumber Salad
   • Thinly slice cucumbers and toss with rice vinegar, sesame seeds, and a dash of soy sauce for a light, refreshing salad.
3. Egg Rolls or Spring Rolls
   • Serve with crispy egg rolls or fresh spring rolls for added texture and flavor.
4. Pickled Carrots and Daikon
   • Add a tangy crunch by including quick-pickled carrots and daikon radishes.
5. Miso Soup
   • A warm bowl of miso soup makes a perfect starter or complement to the meal.
6. Kimchi
   • For those who love a spicy kick, kimchi adds both heat and crunch.
7. Roasted Sweet Potatoes
   • Caramelized roasted sweet potatoes provide a subtle sweetness that pairs well with the sticky sauce.
8. Mango Sticky Rice(Dessert)
   • End the meal on a sweet note with creamy coconut milk-drizzled mango sticky rice.

Common Mistakes to Avoid & Recipe Perfection

1. Overcooking the Chicken

• What Happens: Overcooked chicken becomes dry and chewy.
• How to Fix It: Use a meat thermometer to check for an internal temperature of 160°F, then let it rest for 5 minutes to finish cooking.

2. Thickening Issues with the Sticky Sauce

• What Happens: The sauce may not thicken if the slurry isn’t prepared correctly.
• How to Fix It: Ensure the arrowroot or cornstarch slurry is well-mixed before adding it to the sauce. Bring the sauce to a boil after adding the slurry for proper activation.

3. Soggy Rice in Meal Prep

• What Happens: Sauced rice can turn mushy in storage.
• How to Fix It: Store the rice, chicken, and sauce separately. Assemble just before eating.

4. Under-seasoning the Chicken

• What Happens: The dish may lack depth if the chicken isn’t adequately seasoned.
• How to Fix It: Don’t skip the spices in the chicken marinade. They create a flavorful base for the dish.

5. Oversteaming the Broccoli

• What Happens: Broccoli can become too soft and lose its vibrant color.
• How to Fix It: Steam for 3–4 minutes until fork-tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking if needed.

Side Dish Recommendations Recap

Pair your Sticky Chicken Rice Bowls with these sides for an elevated meal:

• Garlic green beans
• Sesame cucumber salad
• Egg rolls or spring rolls
• Pickled carrots and daikon
• Miso soup
• Kimchi
• Roasted sweet potatoes
• Mango sticky rice

These options add a variety of textures, flavors, and colors to round out the meal.

Recipe Tips

1. Double the Sauce
   • If you love extra sauce for drizzling or dipping, double the sticky sauce recipe. It’s perfect for spooning over rice or veggies.
2. Customize the Protein
   • Swap chicken with shrimp, tofu, or even beef for a fun variation. Adjust cooking times accordingly to ensure the protein stays tender.
3. Go Gluten-Free
   • Substitute soy sauce with tamari or coconut aminos to make this dish gluten-free.
4. Add More Vegetables
   • Incorporate snap peas, bell peppers, carrots, or zucchini for added nutrition and crunch.
5. Adjust the Heat
   • Increase the spiciness by adding extra sriracha or red chili flakes to the sticky sauce or spicy mayo. For a milder version, reduce the sriracha.

Storage and Reheating Instructions

Storage:

• Separate the Components: To maintain texture and flavor, store the rice, chicken, broccoli, and sauces in separate airtight containers.
• Refrigerator: Keep all components in the fridge for up to 4 days.
• Freezer (Optional): Freeze the cooked chicken and sauce for up to 3 months. Avoid freezing the broccoli and rice, as they may lose texture when thawed.

Reheating:

• Microwave: Reheat the rice, chicken, and broccoli separately for 1–2 minutes each, until warmed through.
• Stovetop: Heat the chicken and sticky sauce together in a skillet over medium heat for 5–7 minutes.
• Assembly: Once everything is warm, assemble the bowls fresh for the best flavor.

FAQs

1. Can I make this recipe vegan?

Yes! Replace the chicken with tofu or tempeh, and use vegan mayonnaise for the spicy mayo. You can also substitute honey with maple syrup for a vegan-friendly sticky sauce.

2. Can I freeze this dish?

You can freeze the chicken and sticky sauce for up to 3 months. However, it’s best to prepare the rice and broccoli fresh when ready to serve.

3. How do I make the sauce spicier?

To make the sauce spicier, add more sriracha, a pinch of red chili flakes, or a diced red chili pepper.

4. What can I use instead of broccoli?

You can swap broccoli for other vegetables such as snap peas, bell peppers, zucchini, or steamed carrots.

5. Can I use brown rice or cauliflower rice?

Absolutely! Brown rice adds a nutty flavor and more fiber, while cauliflower rice is a great low-carb option.

6. What’s a good substitute for arrowroot powder?

Cornstarch works perfectly as a substitute. Use the same amount and prepare it as a slurry with water before adding it to the sauce.

7. Is this recipe kid-friendly?

Yes! Reduce or omit the sriracha for a milder version that’s more suitable for kids.

Conclusion

Sticky Chicken Rice Bowls are a versatile, flavorful dish that checks all the boxes for an easy yet satisfying meal. With juicy chicken, a rich sticky sauce, and the perfect balance of textures, it’s a dish you’ll want to make on repeat. Whether you’re meal prepping, feeding a crowd, or just craving something comforting, this recipe has you covered.

Pair it with your favorite sides, customize the ingredients to suit your taste, and enjoy a restaurant-quality meal right at home. Try it today and see why it’s bound to become a new favorite!

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Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls are a perfect blend of bold, sweet, and spicy flavors. With juicy chicken, steamed broccoli, sticky sauce, and a spicy mayo drizzle, this dish is a satisfying and easy-to-make dinner that’s perfect for busy weeknights or meal prep!

Course bowl, chicken, dinner

Cuisine asian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 501kcal

Ingredients

For the Bowls:

• 2 cups uncooked rice
• 2 small heads broccoli chopped
• 3 large chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano

For the Sticky Sauce:

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 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; or substitute cornstarch

For the Spicy Mayo:

• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 2 –3 tablespoons water

Toppings:

• Sesame seeds

Instructions

• Cook the Rice: Cook the rice according to package instructions and set aside.
• Steam the Broccoli: Steam the broccoli in the microwave or stovetop until fork-tender, then set aside.
• Season the Chicken: Toss the bite-sized chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.

Cook the Chicken:

• Air Fryer: Preheat the air fryer to 400°F. Arrange the chicken in a single layer and cook for 12 minutes or until the internal temperature reaches 160°F.
• Oven Alternative: Bake the chicken at 400°F for 18–20 minutes, or until fully cooked.

Make the Sticky Sauce:

• In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil.
• Stir in the arrowroot slurry and boil for 4–5 minutes until the sauce thickens.
• Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and water. Adjust the consistency by adding more or less water.
• Assemble the Bowls: In each bowl, layer cooked rice, steamed broccoli, and cooked chicken. Drizzle generously with the sticky sauce, then top with a drizzle of spicy mayo. Garnish with sesame seeds.

Notes

Chicken Alternatives: If you don’t have an air fryer, baking or pan-frying the chicken works just as well.
Vegetable Swaps: Broccoli can be substituted with snap peas, bell peppers, or steamed carrots.
Thickening the Sauce: Use cornstarch as an alternative to arrowroot powder for the sticky sauce.
Meal Prep: This recipe makes 5 servings and can easily be doubled for larger groups or weekly meal prep.