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Sticky Chicken Rice Bowls

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These Sticky Chicken Rice Bowls are a flavorful, easy dinner featuring tender chicken coated in a sweet and savory sticky sauce, served over rice with steamed broccoli and a drizzle of spicy mayo. This quick weeknight meal is customizable, meal-prep friendly, and bursting with bold, Asian-inspired flavor.

Ingredients

  • 2 cups uncooked rice (jasmine or preferred variety)
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano

For the Sticky Sauce:

  • ½ cup soy sauce
  • ½ cup honey
  • ¼ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder (or cornstarch) mixed with 2 tbsp water

For the Spicy Mayo:

  • ½ cup mayonnaise
  • 1 tbsp sriracha
  • 2–3 tbsp water (to thin)

Toppings:

  • Sesame seeds
  • Sliced green onions (optional)

Instructions

  1. Rinse the rice under cold water and cook according to package instructions. Fluff and set aside.
  2. Steam broccoli in the microwave or on the stovetop until just tender. Set aside.
  3. In a bowl, toss chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and dried oregano. Air fry at 400°F for 12 minutes or cook in a skillet until chicken is cooked through (internal temp 160°F).
  4. In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring to a boil, then add the arrowroot slurry. Simmer for 4–5 minutes until the sauce thickens.
  5. In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and drizzle-ready.
  6. Assemble bowls by layering rice, steamed broccoli, and chicken. Drizzle with sticky sauce.
  7. Top with spicy mayo, sesame seeds, and sliced green onions if desired. Serve immediately.

Notes

  • Use tofu or tempeh for a vegetarian version.
  • Swap rice for cauliflower rice to reduce carbs.
  • Adjust sriracha in sauce and mayo to control heat level.
  • Use coconut aminos instead of soy sauce for a gluten-free option.
  • Add bell peppers, snap peas, or mushrooms for extra veggies.

Nutrition

Find it online: https://recipesbyliza.com/sticky-chicken-rice-bowls/