Sticky Chicken Bowls have become my weeknight lifesaver. I started making these after a particularly hectic Tuesday when I needed something quick, satisfying, and healthy enough that I wouldn’t feel guilty about serving it on repeat. The glossy sauce coats every piece of chicken while the spicy mayo adds just the right amount of kick.
Table of Contents
Ingredients for Sticky Chicken Bowls
I always use jasmine rice for these bowls because it has the perfect texture to soak up all that sticky sauce. For the chicken, I prefer breast meat sliced thin so it cooks quickly and stays juicy. The sauce comes together fast, so have everything measured before you start cooking.
For the Bowls:
- 2 cups uncooked rice (jasmine or white rice)
- 2 small heads broccoli (chopped into small florets, about 1 to 1.5 lbs total)
- 3 large chicken breasts (about 1.5 to 2 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika – I recommend using smoked rather than regular for deeper flavor
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
For the Sticky Sauce:
- 1/2 cup soy sauce (use low-sodium if you prefer less salt)
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic (minced) – My preference is fresh garlic over jarred for best flavor
- 2 tablespoons sriracha (adjust to your heat preference)
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water (or cornstarch) – In my experience, the slurry is key to getting that perfect sticky consistency
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2 to 3 tablespoons water (to reach drizzling consistency)
- 2 tablespoons sesame seeds (for topping)
Equipment needed:
- Large skillet or saute pan
- Medium saucepan for rice
- Sharp knife and cutting board
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Small whisk or fork
- Small bowl for spicy mayo
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking because once things get going, this recipe moves fast. Have your chicken sliced, broccoli chopped, and sauce ingredients measured out before you heat the pan. Start the rice first so everything finishes at the same time.
Step 1: Cook your rice according to package directions in a medium saucepan. This usually takes about 15 to 20 minutes for white rice. Start this first so it’s ready when you need it. The 2 cups uncooked rice will yield about 6 cups cooked, perfect for 4 generous bowls.
Step 2: While the rice cooks, slice chicken breasts into thin strips, about 1/2 inch thick. This helps them cook evenly and quickly. In a large bowl, toss the chicken strips with salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken strips in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. The chicken should have nice caramelized edges.
Step 4: While the chicken cooks, chop your broccoli into small florets. Steam them in a steamer basket over the rice pot during the last 5 minutes of cooking, or saute them separately in the same pan after removing the chicken. The broccoli should be bright green and tender-crisp, not mushy.
Step 5: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until smooth. This sticky sauce should smell amazing with all that garlic and ginger.
Step 6: Pour the sauce mixture over the cooked chicken in the skillet. Bring to a simmer over medium heat. Once the sauce is bubbling and has simmered for about 30 seconds, add your arrowroot slurry while stirring constantly. The sauce will thicken quickly, usually within 1 to 2 minutes. Once glossy and thick, turn off the heat and let the chicken sit in the sauce for 3 to 5 minutes to absorb all those flavors.
Step 7: While the chicken rests, toast your sesame seeds in a small dry pan over medium heat for 1 to 2 minutes, shaking frequently, until golden and fragrant. This step makes them much more flavorful.
Step 8: Mix together mayonnaise, sriracha, and water in a small bowl until smooth and pourable. Add more water if needed to reach your desired consistency for drizzling.
Step 9: Assemble your bowls by adding a base of rice, topping with sticky chicken, adding steamed broccoli on the side, drizzling with spicy mayo, and finishing with a sprinkle of toasted sesame seeds.
Complete Your Sticky Chicken Bowls
These bowls are already pretty complete, but you can easily customize them with different toppings and sides to keep things interesting throughout the week.
Edamame: Steamed edamame adds protein and a pop of bright green color that complements the Asian-inspired flavors while providing extra nutrition and texture.
Pickled Vegetables: Quick-pickled cucumbers or carrots bring tangy brightness that cuts through the richness of the sticky sauce and spicy mayo beautifully.
Crispy Wonton Strips: Store-bought wonton strips add satisfying crunch and make the bowls feel even more like restaurant takeout without any extra cooking effort.
Sliced Avocado: Creamy avocado balances the spicy elements and adds healthy fats that make these bowls even more filling and satisfying for dinner.
Green Onions: Thinly sliced green onions add fresh, sharp flavor and a professional-looking garnish that takes your bowls from good to great.
Meal Prep and Storage Tips
These Sticky Chicken Bowls are perfect for meal prep. I recommend storing the components separately in airtight containers for up to 4 days in the refrigerator. Keep the rice, chicken with sauce, broccoli, and spicy mayo in separate containers so nothing gets soggy.
When reheating, warm the chicken and rice separately in the microwave for 1 to 2 minutes each until heated through. Add a splash of water to the rice if it seems dry. The broccoli can be eaten cold or gently reheated for 30 seconds.
For best results, I usually prep everything on Sunday and assemble fresh bowls throughout the week. The sticky sauce actually tastes better the next day as the flavors meld together. You can also freeze the cooked chicken in the sauce for up to 2 months, though I recommend making fresh rice and vegetables when serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully and stay even juicier than breasts. They may need an extra minute or two of cooking time, but the sticky sauce pairs beautifully with the richer flavor of thigh meat.
Is there a gluten-free option for this recipe?
Yes. Simply swap regular soy sauce for tamari or coconut aminos to make this recipe gluten-free. Everything else in the recipe is naturally gluten-free, so it’s an easy substitution.
Can I make the sauce less spicy?
Of course. Reduce the sriracha to 1 tablespoon or omit it entirely from both the sticky sauce and spicy mayo. You can always add hot sauce at the table for those who want extra heat.
Sticky Chicken Bowls
Ingredients
Equipment
Method
- Cook rice according to package directions in a medium saucepan. This usually takes 15 to 20 minutes for white rice. Start this first so it’s ready when you need it. The 2 cups uncooked rice will yield about 6 cups cooked.
- While rice cooks, slice chicken breasts into thin strips, about 1/2 inch thick. In a large bowl, toss chicken strips with salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Once oil shimmers, add seasoned chicken strips in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through to 165°F internal temperature.
- Chop broccoli into small florets. Steam in a steamer basket over the rice pot during the last 5 minutes of cooking, or saute separately. Broccoli should be bright green and tender-crisp.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until smooth.
- Pour sauce mixture over cooked chicken in the skillet. Bring to a simmer over medium heat. Once sauce is bubbling and has simmered for about 30 seconds, add arrowroot slurry while stirring constantly. Sauce will thicken within 1 to 2 minutes. Turn off heat and let chicken sit in sauce for 3 to 5 minutes.
- Toast sesame seeds in a small dry pan over medium heat for 1 to 2 minutes, shaking frequently, until golden and fragrant.
- Mix together mayonnaise, sriracha, and water in a small bowl until smooth and pourable. Add more water if needed for drizzling consistency.
- Assemble bowls with rice base, top with sticky chicken, add steamed broccoli, drizzle with spicy mayo, and finish with toasted sesame seeds.
