Sticky Chicken Rice Bowls

Craving sweet, sticky chicken over warm rice? These sticky chicken rice bowls are about to be your new favorite!

You get tender chicken coated in a sticky, sweet-savory sauce. Every bite is juicy, cozy, and full of flavor.

Perfect for quick dinners, meal prep, or when you need a little comfort. Easy to make. So good to eat.

Grab a pan and some rice—sticky chicken magic is just a few steps away!

Why You’ll Love This Recipe

• Family Favorite: It’s a complete meal in a bowl — rice, chicken, and veggies — making it a go-to for busy nights.
• Sticky and Flavorful: The sticky sauce clings to every bite, giving it a sweet-savory-spicy taste that’s absolutely irresistible.
• Quick Prep: With a little meal prep, you can have this ready in under an hour.
• Customizable: You can swap the veggies, adjust the heat, or even make it gluten-free if you want.
• Meal Prep Friendly: It stores beautifully and makes for a perfect next-day lunch.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes

Servings:
This recipe makes about 4 hearty bowls. Perfect for a small family or meal prepping for two days.

Difficulty:
Very easy. No fancy techniques — just basic cooking steps that anyone can follow.

Required Kitchen Tools

• Large skillet or sauté pan
• Medium saucepan (for rice)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cutting board and sharp knife
• Small bowl (for spicy mayo)

Ingredients for Sticky Chicken Rice Bowls

Here’s what you’ll need to pull everything together:

For the Chicken and Rice:

• 2 cups uncooked rice (white or jasmine works best)
• 2 small heads broccoli, chopped into florets
• 3 large chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black 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 (or substitute cornstarch) mixed with 2 tablespoons water

For the Spicy Mayo:

• 1/2 cup mayo
• 1 tablespoon sriracha
• 2–3 tablespoons water (to thin out)
• Sesame seeds for topping (optional but highly recommended)

Variations for Sticky Chicken Rice Bowls

• Switch the Protein: Try shrimp, beef, or tofu instead of chicken.
• Swap the Veggies: Cauliflower, bell peppers, or snap peas would also work great.
• Gluten-Free Option: Use tamari instead of soy sauce.
• Make It Spicier: Add extra sriracha or a sprinkle of red pepper flakes.
• Add Fresh Herbs: Top with chopped green onions or cilantro for extra freshness.

How to Make Sticky Chicken Rice Bowls: Step-by-Step Instructions

1. Cook the Rice

Start by cooking your rice according to the package instructions.
Fluff it with a fork once it’s done and set aside, keeping it warm.

2. Prepare the Broccoli

Bring a medium pot of water to a boil.
Drop the broccoli florets in and blanch for about 2 minutes, just until they turn a vibrant green.
Drain and immediately rinse with cold water to stop the cooking. Set aside.

3. Make the Sticky Sauce

In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
Separately, mix the arrowroot powder (or cornstarch) with water to create a slurry.
Keep this slurry ready — it will thicken the sauce later.

4. Cook the Chicken

In a large skillet over medium-high heat, heat the olive oil.
Add the chicken pieces and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
Cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.

5. Add the Sticky Sauce

Once the chicken is cooked, lower the heat slightly.
Pour in the sticky sauce you made earlier and bring it to a simmer.
Stir in the arrowroot slurry and keep stirring until the sauce thickens and coats the chicken beautifully — about 2–3 minutes.

6. Make the Spicy Mayo

In a small bowl, whisk together the mayo, sriracha, and a bit of water until it’s smooth and drizzle-able.
Adjust the thickness with more water if needed.

Serving and Decoration

Here’s how to bring it all together like a true chef:

• Start with a generous scoop of fluffy rice at the bottom of each bowl.
• Add a portion of the blanched broccoli to one side.
• Pile on the sticky chicken, letting the sauce naturally drip over the rice.
• Drizzle the spicy mayo across the top using a spoon or a squeeze bottle if you have one.
• Sprinkle sesame seeds on top for a final, nutty touch.

Tip: If you want to get fancy, garnish with a few chopped green onions or a little lime wedge on the side. It’s a small detail, but it makes the bowl look restaurant-quality.

Storing Sticky Chicken Rice Bowls

• In the Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce.
• Meal Prep Tip: You can assemble the rice, chicken, and broccoli in meal prep containers. Just keep the spicy mayo separate until you’re ready to eat.

Tips and Tricks for Success

• Cut Evenly: Try to cut your chicken pieces to a similar size so they cook evenly.
• Don’t Overcrowd the Pan: Give the chicken some breathing room so it sears nicely and doesn’t just steam.
• Taste the Sauce: After mixing the sticky sauce ingredients, taste a little. If you want it sweeter, add a touch more honey. If you want it saltier, add a dash more soy sauce.
• Thicken Carefully: Add the arrowroot slurry slowly. The sauce thickens fast — once it coats the back of a spoon, it’s ready.
• Fresh is Best: Fresh garlic and fresh broccoli make a noticeable difference in flavor and texture.
• Customize Heat: You control the spice. Add more sriracha to the sticky sauce or the mayo if you want a bigger kick.

Nutrition Information

Nutrient	Amount per Serving (Approximate)
Calories	610
Protein	38g
Carbohydrates	52g
Sugars	14g
Fat	28g
Saturated Fat	5g
Fiber	3g
Sodium	980mg

(Note: Nutrition can vary based on exact brands and portions.)

Sticky Chicken Rice Bowls FAQs

Can I make this recipe ahead of time?
Yes, you can. Cook the rice, chicken, and broccoli ahead of time and store them separately. Assemble when ready to eat, and drizzle the spicy mayo just before serving for the best texture.

What if I don’t have rice vinegar?
You can swap rice vinegar with apple cider vinegar or white vinegar in a pinch. The flavor will be slightly different, but it still works well.

How can I make this healthier?
Use brown rice instead of white rice for extra fiber. You can also use light mayo or Greek yogurt for the spicy sauce to cut down on fat.

Is there a way to make this dish vegetarian?
Yes! Swap the chicken for crispy tofu or tempeh. The sticky sauce is naturally vegetarian-friendly.

Can I freeze the sticky chicken?
The chicken (with sauce) can be frozen for up to 2 months. However, the broccoli and spicy mayo are best made fresh for the best texture and flavor.

Conclusion

Sticky Chicken Rice Bowls are one of those simple dishes that feel a little special every time you make them.
The sweet and spicy sticky sauce clings perfectly to juicy chicken, the broccoli adds a fresh bite, and the rice soaks it all up.
Whether you’re meal prepping for the week or throwing together a cozy dinner, this recipe brings a lot of comfort to the table without a lot of fuss.
Once you try it, it might just sneak its way onto your regular meal rotation — it’s that good in a low-key, everyday kind of way.