Sticky Chicken Rice Bowls: A Quick Sweet-Savory Weeknight Meal
By Lucas Morgan
Sticky Chicken Rice Bowls combine tender chicken, fluffy rice, and roasted broccoli with a velvety sweet-savory sauce. This dish is perfect for busy weeknights or meal prep, providing a satisfying and flavorful experience in every bite. The highlight is the sticky sauce, which balances garlic and spice, coating each component beautifully. Serve it hot for a comforting dinner that is sure to please everyone.
Ingredients
- •2 cups uncooked rice
- •2 small heads broccoli (chopped)
- •3 large chicken breasts
- •2 tbsp olive oil
- •1 tsp salt
- •1 2 tsp pepper
- •1 tsp chili powder
- •1 tsp smoked paprika
- •1 tsp onion powder
- •1 tsp oregano
- •1 2 cup soy sauce
- •1 2 cup honey
- •1 4 cup rice vinegar
- •3 cloves garlic (minced)
- •2 tbsp sriracha
- •2 tsp sesame oil
- •1 tsp ground ginger
- •2 tsp arrowroot powder (mixed with 2 tbsp water to make a slurry)
- •1 2 cup mayo
- •1 tbsp sriracha
- •2 3 tbsp water
- •sesame seeds (for topping)
Instructions
- 1
Cook rice according to package instructions; set aside.
- 2
Cut the chicken into consistent medium bite-sized pieces, approximately 1½-inch chunks.
- 3
Season the chicken with salt, pepper, and spices.
- 4
Cook the chicken in a skillet until golden and fully cooked.
- 5
In a separate bowl, whisk together soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger.
- 6
Pour sauce over chicken and simmer.
- 7
Stir in the slurry (arrowroot + water) until thickened and sticky.
- 8
Steam or roast chopped broccoli until tender.
- 9
Mix mayo, sriracha, and water until smooth for spicy drizzle.
- 10
Assemble bowls: place rice at the bottom, topped with sticky chicken, broccoli, spicy mayo, and sesame seeds.
- 11
Serve hot.
Nutrition (per serving)
Calories
559
