What are Sticky Chicken Bowls?
Sticky Chicken Bowls are a fast, weeknight-friendly meal featuring tender strips of seasoned chicken, a glossy sweet-spicy sauce, steamed broccoli, and fluffy rice. The “sticky” comes from simmering soy sauce, honey, and rice vinegar with aromatics until the sauce thickens and clings to every bite. A drizzle of spicy mayo adds creaminess, while sesame seeds bring nutty crunch. These Sticky Chicken bowls balance protein, complex carbs, and vegetables in one satisfying dish, making them ideal for meal prep or quick dinners. Customize the heat with sriracha, swap in brown rice or cauliflower rice, and adjust the portions to fit your nutrition goals.
How do I make the sauce glossy without a lot of sugar?
The signature shine in Sticky Chicken Bowls comes from a smart ratio of soy sauce, honey, and rice vinegar, finished with a small slurry of arrowroot or cornstarch. Honey adds body and balanced sweetness, while rice vinegar brightens the flavor so the sauce doesn’t feel heavy. Arrowroot thickens at a lower temperature and gives a clean sheen without cloudiness; cornstarch is a fine substitute. Simmer just until the sauce coats a spoon, then toss with hot chicken so it thickens further as it cools slightly. You’ll get a restaurant-style glaze with minimal added sweetener.
Can I make Sticky Chicken Bowls healthier or diet-friendly?
Absolutely. Use brown rice or quinoa for extra fiber, or cauliflower rice to lower carbs. Reduce the honey by a tablespoon and add a splash more vinegar for a lighter glaze with equal punch. Swap regular mayo for Greek yogurt in the spicy mayo to boost protein, or thin with water and lime juice to cut calories. Steam broccoli until crisp-tender to preserve texture and micronutrients. Portion control is simple with Sticky Chicken Bowls: build a larger veggie base, add a palm-sized serving of chicken, then spoon on just enough sauce to glaze without over-saturating.
What’s the best way to keep chicken juicy?
Slice chicken breasts into even strips for quick, consistent cooking, then season well with salt, pepper, paprika, chili powder, onion powder, and oregano. Sear in a hot pan with olive oil and avoid crowding so moisture evaporates instead of steaming. Pull the chicken as soon as it reaches 165°F/74°C; carryover heat will finish the job. Toss the cooked chicken in the simmered sticky sauce off heat so the glaze adheres without overcooking the meat. If you prefer extra insurance, use boneless thighs—they’re naturally more forgiving and stay succulent even if you simmer a minute longer.
How spicy are these Sticky Chicken Bowls?
Heat is fully adjustable. The base recipe uses sriracha in both the sauce and the optional spicy mayo for a gentle, balanced kick. For mild bowls, halve the sriracha in the sauce and skip it in the mayo; add a squeeze of lime for brightness instead. For medium heat, keep the recipe as written and garnish with sliced scallions and sesame. For hot-hot, add chili crisp, extra sriracha, or a pinch of red pepper flakes right before serving. Layering heat in the garnish keeps the base family-friendly while letting spice-lovers dial it up.
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Can I meal prep Sticky Chicken Bowls?
Yes—these Sticky Chicken Bowls are meal-prep naturals. Cook rice, broccoli, and chicken, then store components separately or assemble bowls without the mayo. Portion chicken and rice into airtight containers, spoon a modest amount of sticky sauce on top, and add broccoli on the side to preserve texture. Refrigerate 3–4 days. Reheat gently, adding a splash of water to loosen the sauce. Pack the spicy mayo in a small container to drizzle just before eating so it stays silky. For freezer prep, freeze rice and chicken separately; the sauce reheats well, while fresh broccoli is best added day-of.
What substitutions work if I’m out of something?
No arrowroot? Use cornstarch for the slurry. No rice vinegar? Try apple cider vinegar with a tiny pinch of sugar. Low on honey? Maple syrup works in a pinch, lending a deeper note. Out of soy sauce? Use tamari for gluten-free, or coconut aminos (reduce honey slightly to keep sweetness in check). Swap broccoli for snap peas or green beans. Short on time? Use microwave rice or leftover grains. The core idea remains the same: juicy, well-seasoned chicken plus a balanced sweet-savory glaze and a veggie for crunch.
Check out this guide on how to cook perfect rice on stove.
What are great serving ideas and topping combos?
Serve Sticky Chicken Bowls over jasmine rice for classic comfort, brown rice for extra fiber, or cauliflower rice for a lighter bowl. Add fast sides like steamed broccoli, sautéed bell peppers, or shredded carrots for color and crunch. Finish with sesame seeds, cilantro, scallions, and a squeeze of lime to wake up the sauce. For variety, build sushi-style bowls with cucumber, edamame, and nori strips. Leftovers shine in lettuce wraps with herbs and cucumbers or as a quick fried rice—chop the chicken, toss with day-old rice, and let the glaze season the whole pan.
Print
Recipe: Sticky Chicken Bowls
- Total Time: 35 Minutes
- Yield: 4 Servings 1x
Description
Juicy seasoned chicken, crisp broccoli, and fluffy rice tossed with a glossy sweet-spicy soy-honey glaze, finished with creamy sriracha mayo and sesame.
Ingredients
- Uncooked rice 2 cups
- Broccoli small florets 2 small heads
- Chicken breasts sliced 3 large
- Olive oil 2 tbsp
- Salt 1 tsp
- Black pepper 1/2 tsp
- Chili powder 1 tsp
- Smoked paprika 1 tsp
- Onion powder 1 tsp
- Oregano 1 tsp
Sticky Sauce:
- Soy sauce 1/2 cup
- Honey 1/2 cup
- Rice vinegar 1/4 cup
- Garlic minced 3 cloves
- Sriracha 2 tbsp
- Sesame oil 2 tsp
- Ground ginger 1 tsp
- Arrowroot powder 2 tsp mixed with water 2 tbsp or cornstarch equal amoun
Spicy Mayo:
- Mayonnaise 1/2 cup
- Sriracha 1 tbsp
- Water 2–3 tbsp to thin
- Sesame seeds to finish
Instructions
- Cook rice per package; keep warm.
- Prep broccoli into small florets; set aside.
- Season chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Sear chicken in olive oil over medium-high until golden and 165°F/74°C; remove to plate.
- Steam or sauté broccoli until crisp-tender.
- Whisk soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a simmer; whisk in slurry and cook until glossy.
- Return chicken to pan; toss in sauce to coat.
- Stir mayo, sriracha, and water until pourable.
- Assemble bowls with rice, chicken, broccoli; drizzle spicy mayo, sprinkle sesame seeds.
Notes
- Use Greek yogurt instead of mayo for a higher-protein drizzle.
- Swap brown rice or quinoa for extra fiber, or cauliflower rice to lower carbs.
- For gluten-free, use tamari and ensure sriracha is GF.
- Meal prep by storing sauce separately; drizzle after reheating for best texture.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Chicken
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 610Kcal
- Sugar: 28g
- Sodium: 1430mg
- Fat: 20g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 36g
Keywords: Sticky Chicken Bowls
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