Are my answer to those nights when you want takeout but know homemade tastes better and costs less. I discovered this recipe during one particularly busy week when I needed something that felt indulgent but wouldn’t derail my healthy eating goals, and it’s been a regular in my dinner rotation ever since.
Table of Contents
Ingredients for Healthy Sticky Chicken Bowls
I usually cook extra rice on the weekend so I have it ready for quick meals like this throughout the week. When it comes to the chicken, boneless skinless chicken thighs actually work better than breasts because they stay juicier and absorb the sticky sauce more effectively, though either works well.
- 2 cups uncooked rice (white, brown, or jasmine)
- 2 small heads broccoli, chopped into small florets
- 3 large chicken breasts (or 4-5 chicken thighs for juicier results)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika – I recommend this for a subtle smoky depth
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 cup soy sauce (low-sodium works great)
- 1/2 cup honey – my preference is to use real honey rather than substitutes
- 1/4 cup rice vinegar
- 3 cloves garlic, minced – in my experience, fresh garlic tastes much better than jarred
- 2 tbsp sriracha (adjust to heat preference)
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry – I usually mix this right before adding
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 to 3 tbsp water
- Sesame seeds for topping
Step-by-Step Instructions
I recommend having your sticky sauce ingredients measured and ready before you start cooking, as this recipe moves quickly once the chicken hits the pan. In my experience, cutting the chicken into uniform strips ensures even cooking and better sauce coverage.
Step 1: Cook 2 cups of rice according to package instructions and set aside. If using a rice cooker, start this first so the rice is ready when you need it. For stovetop, bring water to a boil, add rice, reduce heat, cover, and simmer for 15-18 minutes until tender and water is absorbed.
Step 2: While the rice cooks, chop 2 small heads of broccoli into small, bite-sized florets and set aside. Uniform size helps them cook evenly.
Step 3: Slice 3 large chicken breasts into strips about 1-inch wide. Season the chicken strips generously with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Toss to coat all pieces evenly.
Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken in a single layer, working in batches if needed to avoid crowding. Cook for 6 to 8 minutes, turning once halfway through, until golden brown on both sides and the internal temperature reaches 165°F. The chicken should have nice caramelization on the outside. Remove to a plate and set aside.
Step 5: In the same skillet (or separately if preferred), add the broccoli florets. If the pan is dry, add a splash of water or a teaspoon of oil. Sauté for 4 to 5 minutes until bright green and tender-crisp, or steam them in a covered pot for 5 minutes. You want them cooked but still with a slight crunch.
Step 6: In a mixing bowl, whisk together 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger until well combined. This sticky sauce base should smell fragrant and slightly sweet.
Step 7: Pour the sticky sauce into the skillet with the cooked chicken over medium heat. Mix the arrowroot slurry (2 teaspoons arrowroot powder with 2 tablespoons water) and add it to the pan. Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. The sauce should cling beautifully to each piece of chicken, creating that signature sticky glaze.
Step 8: In a small bowl, stir together 1/2 cup mayo, 1 tablespoon sriracha, and 2 to 3 tablespoons water until smooth and pourable. This spicy mayo should have a consistency that’s easy to drizzle. Adjust water as needed.
Step 9: Assemble your Healthy Sticky Chicken Bowls by adding cooked rice as the base of each bowl. Top with the sticky glazed chicken, add steamed broccoli on the side, drizzle generously with spicy mayo, and finish with a sprinkle of sesame seeds for visual appeal and a nutty crunch. Serve immediately while everything is warm.
Perfect Pairings for Healthy Sticky Chicken Bowls
These flavorful bowls pair beautifully with fresh, vibrant sides that complement the sweet and spicy Asian-inspired flavors.
Korean Ground Beef Bowl: For variety, this similar Korean-inspired bowl makes a great alternative protein option that works with the same flavor profile and can be served alongside for a larger gathering.
Chicken Fried Rice: A side of crispy garlic fried rice adds extra substance and echoes the Asian flavors in your sticky chicken bowls, perfect for feeding a hungry crowd.
Broccoli and Mushroom Stir Fry: Double down on vegetables with this quick stir fry that adds more texture and nutrition to your meal while staying within the same cuisine family.
Sweet Chili Chicken: If you love the sweet and spicy combination, this similar chicken dish offers another way to enjoy those flavors and can be made alongside for meal prep.
Cucumber Salad: A cool, crisp cucumber salad with rice vinegar dressing provides refreshing contrast to the rich, sticky chicken and helps balance the sweetness of the sauce.
Edamame: Simple steamed edamame with sea salt adds protein and a fun, poppable side that kids and adults both enjoy.
Healthy Sautéed Vegetables: A medley of colorful sautéed vegetables brings additional nutrients and vibrant colors to your plate while keeping the meal light and healthy.
Keeping Your Bowls Fresh
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. I recommend keeping the rice, sticky chicken, broccoli, and spicy mayo in separate containers so each element maintains its best texture. The chicken and sauce mixture actually tastes even better the next day as the flavors meld together.
For reheating, place the chicken and rice in a skillet over medium heat with a splash of water to restore moisture, stirring occasionally for 3 to 4 minutes until heated through. You can also microwave for 2 to 3 minutes, stopping to stir halfway. Pro tip: add a tablespoon of water or extra sauce before reheating to prevent the chicken from drying out.
While you can freeze the cooked chicken in sauce for up to 2 months, I find these bowls taste best fresh or refrigerated for a few days. The rice can get a bit grainy after freezing, though it’s still perfectly edible. If freezing, thaw overnight in the refrigerator before reheating gently on the stovetop.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are actually my preferred choice for this recipe because they stay juicier and absorb flavors better. They have a bit more fat which helps them remain tender during cooking and reheating. Just adjust cooking time slightly as thighs may take 1-2 minutes longer to reach 165°F internal temperature.
How can I make this recipe meal prep friendly?
These Healthy Sticky Chicken Bowls are perfect for meal prep. Cook all components on Sunday, then store them separately in containers. Portion out rice, chicken, and broccoli into individual containers for grab-and-go lunches throughout the week. Keep the spicy mayo separate and add it fresh when you’re ready to eat for best results.
What can I substitute for the arrowroot powder?
Cornstarch works just as well as arrowroot powder for thickening the sticky sauce. Use the same amount mixed with water to create a slurry. Both will give you that glossy, clingy sauce that coats the chicken beautifully.
Healthy Sticky Chicken Bowls
Ingredients
Equipment
Method
- Cook 2 cups rice according to package instructions and set aside.
- Chop 2 small heads broccoli into small florets and set aside.
- Slice chicken breasts into 1-inch strips. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon onion powder, and 1 teaspoon oregano.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook seasoned chicken 6-8 minutes, turning once, until golden and internal temperature reaches 165°F. Remove and set aside.
- Steam or sauté broccoli in same pan or separately for 4-5 minutes until tender-crisp.
- Whisk together 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger.
- Pour sticky sauce into skillet with chicken over medium heat. Add arrowroot slurry and simmer 2-3 minutes, stirring frequently, until sauce thickens and coats back of spoon.
- Mix 1/2 cup mayo, 1 tablespoon sriracha, and 2-3 tablespoons water until smooth and pourable.
- Assemble bowls with rice as base, top with sticky chicken, add broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds. Serve immediately.
