Sticky Chicken Bowls

Why You’ll Love This Recipe

I enjoy this recipe because it is easy to prepare while still tasting like restaurant-quality takeout. The chicken turns perfectly sticky and savory with a balance of sweetness and heat. I also like how customizable these bowls are since I can swap vegetables, adjust the spice level, or use different grains. Everything comes together in one hearty meal that works well for lunch or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken

• 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

Sticky Sauce

• 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

Spicy Mayo

• 1/2 cup mayo
• 1 tbsp sriracha
• 2–3 tbsp water

Bowl Base

• 2 cups uncooked rice
• 2 small heads broccoli, chopped
• Sesame seeds for topping

Directions

1. I cook the rice according to the package instructions and set it aside.
2. I chop the broccoli into small florets and prepare the chicken by slicing the breasts into strips.
3. I season the chicken with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
4. I heat olive oil in a large skillet over medium-high heat, then cook the chicken until golden brown and fully cooked.
5. I steam or sauté the broccoli until tender while the chicken cooks.
6. In a bowl, I whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ginger, and the arrowroot slurry.
7. I pour the sauce into the skillet with the chicken and let it simmer until thick and sticky.
8. To make the spicy mayo, I stir together mayo, sriracha, and water until smooth and drizzle-ready.
9. I assemble the bowls by adding rice, broccoli, and sticky chicken, then drizzle everything with spicy mayo.
10. I finish the bowls with sesame seeds before serving.

Servings and Timing

• Servings: 4 servings
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

I sometimes swap chicken breasts for boneless chicken thighs for extra juiciness. Brown rice or quinoa also work well when I want a different grain base. For extra vegetables, I like adding carrots, snap peas, or edamame. When I want less heat, I reduce the sriracha in both the sauce and spicy mayo.

storage/reheating

I store leftover sticky chicken bowls in airtight containers in the refrigerator for up to 4 days. For reheating, I warm the rice, chicken, and broccoli in the microwave or on the stovetop until heated through. I prefer adding the spicy mayo after reheating so it stays fresh and creamy.

FAQs

Can I use chicken thighs instead of chicken breasts?

I often use boneless chicken thighs because they stay very juicy and flavorful.

What can I substitute for arrowroot powder?

I use cornstarch as an easy substitute for thickening the sauce.

Can I make these bowls ahead of time?

I like preparing the rice, chicken, and sauce ahead for easy meal prep during the week.

How spicy are these sticky chicken bowls?

I find the spice level moderate, but I can easily adjust it by adding more or less sriracha.

Can I make this recipe gluten-free?

I make it gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce.

Conclusion

I enjoy making these sticky chicken bowls because they are packed with bold flavors, simple ingredients, and satisfying textures. The combination of sticky glazed chicken, fluffy rice, fresh broccoli, and creamy spicy mayo creates a comforting meal that I always look forward to eating.

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