Sticky Chicken Bowls Rice

This sticky chicken bowls recipe has completely changed my approach to easy healthy dinner meal prep, with tender chicken tossed in a flavorful sticky sauce, served over fluffy sticky rice, and finished with crisp-tender broccoli and a spicy mayo drizzle. Ready in less than an hour, this meal is perfect for busy nights, healthy college meal prep, or quick family dinners you can prep ahead. With balanced protein, veggies, and complex carbs, these sticky chicken bowls satisfy every craving and fit university budgets, all in just about 35 minutes of hands-on time.

When I started searching for easy healthy chicken recipes for dinner that could rival my favorite takeout, these sticky chicken bowls quickly became a staple. The sweet and spicy sauce gets all the right notes, and my friends always ask me to bring an extra portion for lunch swaps. The best part is how affordable and flexible it is—even tight student budgets love this recipe, and you can always tailor it with different veggies or grains based on what you have on hand.

Gather Your Ingredients

• 2 cups uncooked rice (short grain sticky rice preferred): Sticky rice gives the classic chew and texture but jasmine or brown rice works well for meal prep; opt for fresh rice for the fluffiest bowls
• 2 small heads broccoli, chopped into bite size florets: Fresh broccoli provides bright color and crunch; frozen florets save prep time and work for healthy meals for one
• 3 large chicken breasts, sliced thinly: Even, thin slices cook quickly and stay juicy; chicken thighs may be substituted for extra flavor
• 2 tablespoons olive oil: For browning chicken and building flavor; avocado oil or canola oil work if needed
• 1 teaspoon salt: Seasons chicken fully for full flavor; adjust to taste if using reduced sodium soy sauce
• 1/2 teaspoon black pepper: Adds subtle depth and rounds out the seasoning blend
• 1 teaspoon chili powder: Provides gentle heat that balances the sticky sauce
• 1 teaspoon smoked paprika: Adds smoky aroma and earthy undertones; Spanish smoked paprika gives the richest flavor
• 1 teaspoon onion powder: For delicious savory notes throughout every bite
• 1 teaspoon dried oregano: Brings herbal freshness and layers of flavor
• 1/2 cup soy sauce: Essential umami base for the sticky sauce; reduced sodium or tamari may be used for gluten free bowls
• 1/2 cup honey: Adds natural sweetness and helps the sauce glaze the chicken; maple syrup is an option if preferred
• 1/4 cup rice vinegar: Gives tang that brightens the glaze; apple cider vinegar can substitute in a pinch
• 3 cloves garlic, minced: Fresh garlic provides aromatic warmth; jarred garlic is a convenient backup
• 2 tablespoons sriracha: Controls spice level; add more or less to taste
• 2 teaspoons toasted sesame oil: Infuses classic nutty aroma; essential for authentic Asian inspired flavor
• 1 teaspoon ground ginger: Gives a zesty base note and warmth to the sauce
• 2 teaspoons arrowroot powder, mixed with 2 tablespoons cold water: Thickens the sauce quickly; cornstarch is a suitable alternative
• 1/2 cup mayonnaise: Creates a creamy drizzle; use avocado mayo to lighten it up or opt for vegan mayo for dairy free bowls
• 1 tablespoon sriracha: Spices the mayo drizzle for extra kick
• 2 to 3 tablespoons water: Thins the spicy mayo for perfect drizzling

How to Make Sticky Chicken Bowls

Prep the Rice and Broccoli:

Rinse 2 cups uncooked rice under cold water until the water runs nearly clear, then cook in a rice cooker or pot with the recommended water and a pinch of salt. Simmer, cover, and cook as directed on package: about 15 to 20 minutes for sticky white or up to 40 minutes for brown rice. Chop 2 small heads broccoli into bite size florets so they are ready to steam or sauté later; fresh broccoli gives the brightest color and texture.

Season and Slice the Chicken:

Pat 3 large chicken breasts dry and slice into thin, even strips about half an inch thick for even cooking. Toss the chicken in a large bowl with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano, making sure every piece is well coated. This spice blend creates a savory crust and keeps every bite flavorful.

Brown the Chicken for Maximum Flavor:

Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering. Arrange chicken strips in a single layer, working in batches if needed, and cook for 4 to 5 minutes undisturbed. Flip, then cook 2 to 4 minutes more until deeply golden and cooked through to 165°F. Browning adds caramelized edges for robust flavor in your sticky chicken bowls.

Make the Sticky Sauce:

While the chicken finishes browning, whisk 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 in a measuring cup. Pour over browned chicken in the skillet, stirring to coat. Add the arrowroot slurry (2 teaspoons arrowroot with 2 tablespoons cold water) and simmer over medium low for about 3 to 4 minutes until bubbling, glossy, and thick. If too thin, simmer 1 to 2 minutes more; if too thick, add a tablespoon water for a pourable glaze.

Steam or Sauté the Broccoli:

Use a clean skillet or steamer basket, add the broccoli florets and a pinch of salt. Cover and steam for 3 to 5 minutes until bright green and just fork tender, or sauté in the skillet for extra char and flavor. Crisp-tender broccoli keeps the bowls vibrant and avoids mushy veggies.

Mix the Spicy Mayo:

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sriracha, and 2 to 3 tablespoons water, adding just enough to make a creamy but fluid drizzling sauce. Stir well so the flavors blend and the sauce pours easily without overwhelming the bowl.

Assemble Your Sticky Chicken Bowls:

Fluff the cooked rice and divide among four bowls. Top with sticky glazed chicken, a generous scoop of broccoli, and a drizzle of spicy mayo. Add extra sriracha, sesame seeds, or sliced green onions for color and crunch if desired. Serve hot or pack up for grab and go meal prep.

The first time I nailed the sticky sauce for this chicken bowl recipe, with just the right balance of tang and gentle heat, my roommates finished their portions before I finished assembling my own. I love topping each bowl with fresh green onion or sesame seeds for added color and subtle crunch. Every batch brings out new flavor combos, and it is always a hit with friends and family alike, even for busy university weeks.

Smart Swaps and Variations

Sticky chicken bowls are endlessly adaptable based on your needs or pantry. For a lower carb bowl, swap the rice for cauliflower rice or cooked quinoa for higher protein. Keep it gluten free by using tamari or coconut aminos in place of soy sauce. Change up the veggies based on season—green beans, snap peas, or shredded carrots all work well if you are out of broccoli. To make a vegan bowl, substitute crispy tofu or tempeh for the chicken and use vegan mayo for the spicy drizzle. Experiment with grains or toppings to make each bowl your own.

How to Store and Reheat Sticky Chicken Bowls

Sticky chicken bowls are perfect for healthy meal prep because they store and reheat beautifully. Once everything is cooled, divide rice, chicken, and broccoli into airtight containers and refrigerate for up to four days. For longer storage, freeze individual portions in glass freezer safe containers for best results and up to one month. Reheat bowls gently in the microwave or on the stove with a splash of water to keep the rice and chicken moist. For best meal prep texture, store mayo separately and add the drizzle fresh before serving.

What to Serve with Sticky Chicken Bowls

These sticky chicken bowls are hearty enough on their own but pair well with Asian inspired slaws, quick pickled cucumbers, or miso soup to round out the meal. Try serving alongside chilled green tea or ginger mocktails for a refreshing balance to the spicy mayo. For a visually appealing plate, finish each bowl with sesame seeds or sliced scallions. If you are meal prepping, portion bowls into deep containers or stack in bento boxes for easy grab and go lunches or dinners.

Nutritional Benefits

Sticky chicken bowls provide a powerhouse balance of macronutrients for easy healthy dinners or lunch meal prep. Each bowl supplies about 25 grams of protein thanks to the chicken, plus complex carbs for sustained energy from the rice and plenty of vitamins and fiber from the broccoli. The recipe is naturally dairy free, and easily modified for gluten free diets. Olive oil and honey supply most of the fat from heart healthy sources. With about 680 calories per bowl, this meal is hearty, filling, and keeps you full for hours without weighing you down.

Recipe Success Tips

If your sticky sauce is not thickening, make sure the arrowroot or cornstarch slurry is well mixed before adding and simmer gently for one to two more minutes. Chicken slices will dry out if overcooked, so watch their size and do not crowd the pan for even browning. If your rice comes out sticky or mushy, let it rest covered for five minutes before fluffing with a fork to restore perfect texture. Adjust the spice and sweetness of your sauce at the end until it tastes just right for your preferences.

These sticky chicken bowls have become our go to weeknight favorite for fuss free, healthy dinner meal prep, and I hope they help you turn busy kitchen time into something delicious too. Try customizing the bowls with your favorite add-ins and create new meals your friends or family will love again and again.

Common Questions About This Recipe

→ Can I use brown rice instead of white rice?

Yes, brown rice makes a great substitute. Adjust the cooking time, as brown rice generally takes longer to cook and may need more water.

→ How can I make the dish spicier?

Add extra sriracha to the sauce or drizzle, or include sliced chili peppers for more heat.

→ Can I prep this meal in advance?

Absolutely, sticky chicken bowls are perfect for meal prep. Store portions in containers and reheat as needed throughout the week.

→ What are some good vegetable substitutes for broccoli?

Try using cauliflower, snap peas, or bell peppers. Any quick-cooking veggie works well in these bowls.

→ Is there a dairy-free alternative for the mayo?

Yes, swap regular mayo with a dairy-free or vegan mayonnaise to keep the spicy drizzle creamy and plant-based.