Sticky Chicken Bowls Recipe

Ingredients for Sticky Chicken Bowls

I learned the hard way that slicing chicken into even strips makes all the difference for uniform cooking and better glaze coverage. Now I take an extra minute to ensure each piece is about the same thickness, and the results are consistently perfect.

• 2 cups uncooked rice (makes about 6 cups cooked)
• 2 small heads broccoli, chopped into bite-sized florets
• 3 large chicken breasts, sliced into even 1-inch strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika – Quality smoked paprika adds deeper flavor
• 1 teaspoon onion powder
• 1 teaspoon oregano

For the Sticky Sauce:

• ½ cup soy sauce (low-sodium option works great)
• ½ cup honey, pure preferred
• ¼ cup rice vinegar
• 3 cloves garlic, minced fresh – Fresh garlic makes a noticeable difference here
• 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 – Cornstarch works as a substitute

For the Spicy Mayo:

• ½ cup mayo
• 1 tablespoon sriracha
• 2 to 3 tablespoons water to thin
• Sesame seeds for topping

Step-by-Step Instructions

Before you start cooking, I recommend having all your ingredients prepped and ready. This recipe moves quickly once you begin, and having everything within reach makes the process smooth and stress-free.

Step 1: Cook rice according to package directions and set aside. While the rice cooks, chop broccoli into uniform small florets and slice chicken breasts into even 1-inch wide strips for consistent cooking.

Step 2: Season the chicken strips thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano. Toss everything in a bowl to ensure even coating on every piece.

Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken strips in a single layer without overcrowding. Cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should have no pink remaining and juices should run clear.

Step 4: While chicken cooks, steam or sauté your broccoli in a separate pan or over your rice pot until tender-crisp, about 3 to 4 minutes. The florets should be bright green and still have a slight bite to them.

Step 5: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until completely smooth and well combined.

Step 6: Pour the sauce mixture into the skillet with your cooked chicken over medium heat. Bring to a simmer for 2 to 3 minutes, then add your arrowroot slurry while stirring constantly. The sauce will thicken quickly within 30 to 60 seconds and become glossy, coating the back of a spoon like maple syrup. Remove from heat immediately to prevent over-thickening.

Step 7: Let chicken rest in the glaze for 3 to 5 minutes, allowing the flavors to soak in. Meanwhile, whisk together mayo, sriracha, and water until you reach a smooth, pourable consistency.

Step 8: Assemble your bowls by layering rice, glazed chicken, and steamed broccoli. Drizzle with spicy mayo and sprinkle toasted sesame seeds on top for extra crunch and nutty flavor.

Perfect Pairings for Sticky Chicken Bowls

These flavorful bowls pair beautifully with sides that add freshness and textural variety to round out your meal.

Cucumber Salad: A cool, crisp cucumber salad dressed with rice vinegar cuts through the richness of the sticky glaze and adds refreshing crunch that contrasts perfectly with the tender chicken. The light acidity helps balance the sweetness of the honey.

Protein-Packed Garlic Cream Chicken Skillet: For a family-style dinner spread, this creamy chicken and potato dish complements the Asian-inspired bowls by offering variety while keeping the chicken theme consistent.

Edamame: Steamed edamame sprinkled with sea salt provides extra plant-based protein and a fun, interactive element that kids especially enjoy. The mild flavor complements the bold sticky sauce without competing.

Pickled Vegetables: Quick-pickled carrots, radishes, or red onions bring tangy brightness that enhances the sweet-savory sauce while adding probiotic benefits and vibrant color to your bowl.

Asian Slaw: A simple cabbage slaw with sesame dressing adds fiber, vitamins, and satisfying crunch while maintaining the Asian-inspired flavor profile. The cool crispness provides textural contrast to the warm, saucy chicken.

Steamed Snap Peas: These sweet, tender vegetables require minimal preparation and their natural sweetness pairs wonderfully with the spicy-sweet chicken. They add more vegetables to the meal without extra effort.

Make-Ahead and Serving Strategies

Store your components separately in airtight containers for up to 4 days in the refrigerator. Keep the rice, chicken with its sauce, and broccoli in individual containers to maintain the best texture. The sauce will thicken when cold, so have a splash of water ready when reheating.

Reheat the chicken and sauce gently in a skillet over low heat or in the microwave at reduced power, adding 2 to 3 tablespoons of water to restore the glossy consistency. Avoid high heat which can make the chicken rubbery and the sauce too thick.

These bowls are incredibly versatile for meal prep since you can customize each serving throughout the week. Try swapping broccoli for snap peas, adding different vegetables like bell peppers or bok choy, or adjusting the spice level of individual portions. Similar to how High Protein Turkey Pasta with Ricotta stores beautifully for meal prep, these bowls actually taste even better the next day as the flavors meld together.

FAQs

Healthy Sticky Chicken Bowls

Deeply satisfying bowl with tender chicken, sweet-spicy sticky glaze, and crisp broccoli over rice. Ready in 45 minutes for easy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups uncooked rice white or brown, makes about 6 cups cooked
• 2 small heads broccoli chopped into bite-sized florets
• 3 large chicken breasts sliced into even 1-inch strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 0.5 cup soy sauce low-sodium option works great
• 0.5 cup honey pure preferred
• 0.25 cup rice vinegar
• 3 cloves garlic minced fresh
• 2 tablespoons sriracha adjust to heat preference
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 2 teaspoons arrowroot powder mixed with 2 tablespoons water, cornstarch works as substitute
• 0.5 cup mayo for spicy mayo
• 1 tablespoon sriracha for spicy mayo
• 2 tablespoons water to thin spicy mayo, use 2 to 3 tablespoons
• sesame seeds for topping

Equipment

• Large skillet or sauté pan
• Medium saucepan for rice
• Chef’s knife
• Measuring spoons and cups
• Whisk or spoon for mixing sauce

Method

 

1. Cook rice according to package directions and set aside. While rice cooks, chop broccoli into uniform small florets and slice chicken breasts into even 1-inch wide strips for consistent cooking.
2. Season chicken strips thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano. Toss everything in a bowl to ensure even coating on every piece.
3. Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken strips in single layer without overcrowding. Cook 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Chicken should have no pink remaining and juices should run clear.
4. While chicken cooks, steam or sauté broccoli in separate pan or over rice pot until tender-crisp, about 3 to 4 minutes. Florets should be bright green with slight bite.
5. In bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until completely smooth and well combined.
6. Pour sauce mixture into skillet with cooked chicken over medium heat. Bring to simmer for 2 to 3 minutes, then add arrowroot slurry while stirring constantly. Sauce will thicken quickly within 30 to 60 seconds and become glossy, coating back of spoon like maple syrup. Remove from heat immediately.
7. Let chicken rest in glaze for 3 to 5 minutes allowing flavors to soak in. Meanwhile, whisk together mayo, sriracha, and water until smooth and pourable.
8. Assemble bowls by layering rice, glazed chicken, and steamed broccoli. Drizzle with spicy mayo and sprinkle toasted sesame seeds on top.

Notes

Store components separately for up to 4 days in refrigerator. Sauce will thicken when cold, add splash of water when reheating. Chicken thighs can substitute for breasts. Reduce sriracha for kid-friendly version. For best results, slice chicken into even strips and let rest in glaze before serving.