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Delicious Sticky Chicken Rice Bowls to Brighten Your Dinner

Enjoy the vibrant flavors of Sticky Chicken Rice Bowls, featuring juicy chicken, a sticky sauce, and nutritious veggies – perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup Uncooked Rice Replace with quinoa for a nutty flavor.
  • 2 cups Broccoli Substitute with bok choy for a different texture.
For the Chicken
  • 2 large Chicken Breasts Feel free to swap in chicken thighs for added moisture.
  • 2 tablespoons Olive Oil Avocado oil works beautifully as a substitute.
For Seasoning
  • 1 teaspoon Salt Adjust according to personal taste.
  • 1 teaspoon Pepper Adjust according to personal taste.
  • 1 teaspoon Chili Powder Can be reduced for a milder seasoning.
  • 1 teaspoon Smoked Paprika Adds a lovely depth.
  • 1 teaspoon Onion Powder Brings sweetness and umami.
  • 1 teaspoon Oregano Introduces a hint of earthiness.
For the Sauce
  • 1/4 cup Soy Sauce Swap with tamari for a gluten-free option.
  • 2 tablespoons Honey Can be replaced with maple syrup for a vegan twist.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a great alternative.
  • 2 cloves Minced Garlic Use fresh for the best results.
  • 1 tablespoon Sriracha Adjust quantity to customize spice levels.
  • 1 tablespoon Sesame Oil Can be omitted if you have sensitivities.
For Thicker Sauce
  • 1 teaspoon Ground Ginger Fresh ginger can take it up a notch.
  • 1 tablespoon Arrowroot Powder Cornstarch can be used if preferred.
For the Drizzle
  • 2 tablespoons Mayonnaise Opt for a dairy-free version for restrictions.
  • 1 tablespoon Sesame Seeds Optional but adds a nice finishing touch.

Equipment

  • pot
  • skillet
  • Bowl

Method
 

Cooking Steps
  1. Cook the uncooked rice according to the package instructions, typically involving rinsing, boiling, and simmering for about 18-20 minutes. Fluff the rice and set aside.
  2. Season the large chicken breasts with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Sauté in olive oil for 6-7 minutes on each side until cooked through. Let rest.
  3. Combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a bowl and whisk until smooth.
  4. Return chicken to skillet, pour the sauce over, and simmer on low heat for 3-5 minutes, adding arrowroot slurry if desired.
  5. Steam or roast broccoli for about 5-7 minutes until tender.
  6. Mix mayonnaise, sriracha, and water for a spicy drizzle.
  7. Assemble the bowls with rice, chicken, broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds.

Notes

Consider using coconut jasmine rice for a subtly sweet flavor. Make sure chicken is fully cooked and store components separately for best texture when reheating.