Sticky Chicken Rice Bowls
🍯 Sticky Chicken Rice Bowls
Servings: 5 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Why you’ll love it:
Crispy chicken + sticky-sweet sauce + fluffy rice + spicy mayo = the ultimate comfort meal in a bowl.
🛒 Ingredients
For the Rice Bowl:
- 2 cups uncooked jasmine or long-grain white rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- Spices for Chicken:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp 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
- Thickener:
- 2 tsp arrowroot powder (or cornstarch) + 2 tbsp water
For the Spicy Mayo (Optional):
- ½ cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water (to thin for drizzling)
For Garnish:
- Sesame seeds
- Green onions (optional)
👨🍳 Instructions
1. Cook the Rice
- Rinse rice until water runs clear. Cook according to package instructions. Fluff and keep warm.
2. Steam the Broccoli
- Steam broccoli until fork tender. Set aside.
3. Cook the Chicken
- Toss chicken with olive oil and all spices.
- Air fryer: Cook at 400°F for 12 minutes or until internal temp is 160°F.
- Oven option: Bake at 425°F for 18–20 minutes, flipping halfway through.
4. Make the Sticky Sauce
- In a saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger.
- Bring to a boil. Stir in arrowroot slurry. Boil 4–5 mins until thick and glossy.
5. Make Spicy Mayo (Optional)
- Mix mayo, sriracha, and water until smooth and drizzle-ready.
6. Assemble the Bowls
- Layer rice → broccoli → chicken.
- Spoon sticky sauce over everything.
- Drizzle with spicy mayo.
- Top with sesame seeds and green onions.
🔄 Customize It
| Dietary/Preference | Swap |
|---|---|
| Gluten-free | Use tamari instead of soy sauce |
| Vegetarian | Sub tofu or tempeh for chicken |
| Low-sugar | Halve the honey or use agave/monk fruit |
| Low-carb | Serve with cauliflower rice |
🥡 Storage & Reheating
- Fridge: Store chicken, rice, and veggies separately up to 3 days.
- Reheat: Microwave with a splash of water or reheat chicken in a skillet over low heat.