Introduction

Oh, how I love a meal that brings back all the cozy memories, right? There’s something about a comforting bowl of rice topped with something savory and delicious that just warms the soul. Today, we’re whipping up Sticky Chicken Rice Bowls, and let me tell you, this recipe is a total game-changer. It’s unbelievably quick, ridiculously easy, and tastes like you spent hours in the kitchen – but you totally didn’t! Perfect for those busy weeknights when you want something amazing without all the fuss.

Why You’ll Love This Recipe

Fast: Seriously, you’ll have dinner on the table in under 30 minutes!
Easy: Minimal chopping, simple steps, and everything comes together in one or two pans.
Giftable: While you’ll want to eat it all yourself, the sauce components could be pre-mixed for a thoughtful foodie gift!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores these sweet, savory, and slightly spicy flavors.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create these magical bowls. Don’t worry, most of these are pantry staples!

3 large chicken breasts: Boneless, skinless makes it super easy to cut and cook quickly.
2 small heads broccoli: For a pop of color and a healthy crunch.
3 cloves garlic: Fresh is best for that pungent kick!
1 teaspoon ground ginger: A little warmth goes a long way.
1 teaspoon onion powder: Adds a subtle savory depth.
1 teaspoon oregano: My secret ingredient for a hint of herbaceousness.
1/2 cup honey: For that irresistible sticky sweetness!
1/2 cup mayonnaise: Sounds unusual, but it makes the sauce super creamy and helps it cling to the chicken. Trust me on this one!
1/2 cup soy sauce: The salty, umami backbone of our sauce.
3 tablespoons Sriracha: Adjust this to your spice preference – a little or a lot!
2 cups rice: Your favorite kind – white, brown, jasmine, basmati, whatever floats your boat!
2 teaspoons arrowroot powder (or cornstarch): This is our secret weapon for thickening the sauce to that perfect sticky consistency.
1 teaspoon chili powder: For an extra layer of flavor.
1 teaspoon smoked paprika: Adds a lovely smoky depth.
1/2 teaspoon pepper: Freshly ground if you have it!
1 teaspoon salt: To enhance all those delicious flavors.
1 teaspoon sesame seeds: For a little nutty crunch and garnish.
2 tablespoons olive oil: For cooking our chicken and veggies.
1/4 cup rice vinegar: Adds a touch of acidity to balance the sweetness.
2 teaspoons sesame oil: That unmistakable nutty aroma that makes Asian-inspired dishes sing!
2 tablespoons water: Might need this to thin out the sauce a bit if it gets too thick.

How to Make It

Alright, let’s get cooking! This is going to be so much fun and surprisingly fast.

Get Your Rice Going: First things first, cook your rice according to the package directions. I usually start this as soon as I begin prepping other ingredients so it’s ready when you need it.
Prep the Chicken: While the rice is cooking, cut your chicken breasts into bite-sized pieces. This helps them cook evenly and quickly.
Whip Up the Magic Sauce: In a medium bowl, whisk together the honey, mayonnaise, soy sauce, Sriracha, chili powder, smoked paprika, pepper, salt, and those lovely sesame seeds. Give it a good whisk until it’s all combined and looks like a beautiful, rich sauce. Set this aside.
Marinate the Chicken: In a separate bowl, toss your chicken pieces with olive oil, rice vinegar, sesame oil, minced garlic, ground ginger, onion powder, oregano, and the arrowroot powder. Make sure every piece is coated – this helps tenderize the chicken and get it ready for the flavorful sauce.
Sear the Chicken: Grab a large skillet or a wok and heat a little more olive oil over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Cook them until they’re beautifully browned on all sides. Don’t overcrowd the pan; cook in batches if needed so the chicken sears rather than steams.
Sauce it Up: Pour that glorious sauce you made earlier right into the skillet with the browned chicken. Stir everything together so that the chicken is evenly coated in the sticky goodness.
Simmer and Thicken: Bring the sauce to a gentle simmer. Let it bubble away for about 5-7 minutes, stirring occasionally, until the sauce has thickened up to a beautiful, glossy consistency and the chicken is cooked through. If it seems too thick, just stir in a tablespoon or two of water until it’s just right.
Veggie Time: While the chicken is doing its thing, steam or quickly blanch your broccoli florets until they’re tender-crisp. I like them with a little bit of bite!
Assemble Your Masterpiece: To serve, divide your fluffy cooked rice among your bowls. Spoon that irresistible sticky chicken and its sauce over the top, and add your vibrant green broccoli. A sprinkle of extra sesame seeds wouldn’t hurt!

Substitutions & Additions

Feeling creative? Or maybe you’re missing an ingredient? No worries! These bowls are super adaptable.

Chicken: Boneless, skinless chicken thighs work wonderfully here too! You can even use shrimp or firm tofu for a vegetarian option.
Broccoli: Feel free to swap in other veggies like snap peas, bell peppers, carrots, or even green beans.
Sweetener: If you don’t have honey, maple syrup or even brown sugar can be used, though the flavor profile will shift slightly.
Spice: Love it extra hot? Add more Sriracha or a pinch of red pepper flakes. Not a fan of heat? You can leave the Sriracha out or use a milder hot sauce.
Sauce Boost: A splash of rice vinegar in the sauce itself can add another bright note. A bit of fresh ginger grated in with the garlic is also delicious!
Toppings: Garnish with sliced green onions, a drizzle of extra sesame oil, or even some crunchy fried onions.

Tips for Success

A few little tricks to make your Sticky Chicken Rice Bowls absolutely perfect!

Don’t Overcrowd the Pan: When searing the chicken, give it space! Overcrowding will steam the chicken instead of browning it, and you won’t get those lovely caramelized bits.
Arrowroot Powder Power: Make sure to whisk the arrowroot powder (or cornstarch) into the chicken and marinade ingredients before adding it to the pan. This ensures it distributes evenly and thickens the sauce properly.
Prep Ahead: You can chop the chicken and veggies, and even whisk together the sauce ingredients the day before and store them in the fridge. This makes dinner prep even faster!
Taste and Adjust: Before you serve, give the sauce a taste. Does it need a little more salt? More sweetness? A touch more Sriracha? Don’t be afraid to adjust to your liking!

How to Store It

Leftovers are a treasure! Store any remaining Sticky Chicken Rice Bowls in an airtight container in the refrigerator. They’re best enjoyed within 2-3 days. You can reheat them gently in a skillet or in the microwave, adding a splash of water if the sauce seems a little stiff.

FAQs

Got questions? I’ve got answers!

Q: Can I make the sauce ahead of time?

A: Absolutely! You can whisk all the sauce ingredients together and store them in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before adding it to the chicken.

Q: Is this recipe very spicy?

A: The spice level is moderate thanks to the 3 tablespoons of Sriracha. If you’re sensitive to heat, you can start with 1-2 tablespoons and add more to taste. If you love spice, feel free to add even more!

Q: What kind of rice is best?

A: Any kind of rice will work! Jasmine or basmati rice are lovely choices for their fragrance, but plain white or brown rice are also delicious. The key is to have it fluffy and ready to soak up that amazing sauce.

Sticky Chicken Rice Bowls

Quick, easy, and incredibly flavorful sticky chicken rice bowls perfect for weeknight dinners. This recipe features tender chicken coated in a sweet, savory, and slightly spicy sauce, served over fluffy rice with tender-crisp broccoli.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Medium bowl for mixing sauce
Separate bowl for marinating chicken
Large skillet or wok for searing chicken and simmering sauce
Saucepan for cooking rice
Pot for steaming or blanching broccoli

Ingredients

Main ingredients

3 large chicken breasts Boneless, skinless, cut into bite-sized pieces
2 small heads broccoli Cut into florets
2 cups rice Your favorite kind

Magic Sauce

0.5 cup honey
0.5 cup mayonnaise
0.5 cup soy sauce
3 tablespoons Sriracha Adjust to spice preference
1 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon pepper Freshly ground if possible
1 teaspoon sesame seeds For garnish

Chicken Marinade

2 tablespoons olive oil For cooking chicken and veggies
3 cloves garlic Minced
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons arrowroot powder or cornstarch
1 teaspoon salt To enhance flavors
0.25 cup rice vinegar For marinating and sauce
2 teaspoons sesame oil For marinating and sauce
2 tablespoons water May be needed to thin sauce

Instructions

Cook your rice according to the package directions. It's helpful to start this early so it's ready when needed.
2 small heads broccoli
While the rice is cooking, cut the chicken breasts into bite-sized pieces. This ensures they cook evenly and quickly.
2 cups rice
In a medium bowl, whisk together the honey, mayonnaise, soy sauce, Sriracha, chili powder, smoked paprika, pepper, salt, and sesame seeds to create the magic sauce. Set aside.
2 cups rice, 3 large chicken breasts
In a separate bowl, toss the chicken pieces with olive oil, rice vinegar, sesame oil, minced garlic, ground ginger, onion powder, oregano, and arrowroot powder. Ensure all pieces are coated.
2 small heads broccoli, 2 cups rice, 3 large chicken breasts
Heat a little more olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until browned on all sides. Cook in batches if necessary to avoid overcrowding.
2 small heads broccoli
Pour the prepared sauce into the skillet with the browned chicken. Stir to coat the chicken evenly.
2 cups rice, 3 large chicken breasts
Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. If the sauce becomes too thick, stir in a tablespoon or two of water.
2 small heads broccoli
While the chicken is simmering, steam or quickly blanch the broccoli florets until tender-crisp.
2 small heads broccoli
To serve, divide the cooked rice among bowls. Top with the sticky chicken and its sauce, and add the broccoli. Garnish with extra sesame seeds if desired.
2 small heads broccoli, 3 large chicken breasts

Notes

You can prep components like chopping chicken and veggies, and mixing the sauce ahead of time. Taste and adjust sauce seasonings before serving.