Sticky Chicken Bowls – Sweet, Spicy, Saucy, and Packed With Flavor

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These Sticky Chicken Bowls are everything you want in an easy weeknight dinner: tender chicken strips coated in a glossy sweet-spicy glaze, crisp broccoli, fluffy rice, and a creamy drizzle of spicy mayo. Each bowl is balanced, bold, and incredibly satisfying.

With simple ingredients and a quick cook time, this Asian-inspired fusion recipe is perfect for meal prep, busy evenings, or anytime you want a restaurant-quality dish at home.

⭐ Why You’ll Love These Sticky Chicken Bowls

  • Bold sweet-spicy sticky glaze
  • Customizable ingredients
  • Great for meal prep
  • Family-friendly flavors
  • Ready in 40 minutes
  • Protein, grains, and veggies all in one bowl

📋 Ingredients You’ll Need

Base

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts, sliced into strips
  • 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

Sticky Sauce

  • 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 + 2 tbsp water (or cornstarch)

Spicy Mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water (to thin)
  • Sesame seeds, for topping

🍳 How to Make Sticky Chicken Bowls

1. Cook the Rice

Prepare rice according to package directions and set aside.

2. Prep the Broccoli

Chop broccoli into bite-sized florets.

3. Season the Chicken

Slice chicken into strips and season with:
salt, pepper, chili powder, smoked paprika, onion powder, and oregano.

4. Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook until golden and fully cooked through. Remove if needed.

5. Cook the Broccoli

Steam or sauté broccoli in the same skillet until crisp-tender.

6. Make the Sticky Sauce

Whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ginger, and arrowroot slurry.

Pour into the skillet with the chicken and simmer until the sauce becomes glossy and thick.

7. Make the Spicy Mayo

Stir together mayo, sriracha, and water until it reaches a drizzle consistency.

8. Assemble Your Bowls

Layer in this order:

  • Rice
  • Broccoli
  • Sticky chicken
  • Drizzle spicy mayo
  • Top with sesame seeds

Serve immediately.

🔀 Variations & Add-Ins

Protein Swaps

  • Shrimp
  • Ground chicken
  • Tofu (crispy pan-fried)

Veggie Ideas

  • Carrots
  • Edamame
  • Snap peas
  • Zucchini

Add Crunch

  • Crispy onions
  • Chopped peanuts or cashews

Make It Spicier

Add extra sriracha, chili flakes, or sambal oelek.

👩‍🍳 Tips for the Best Sticky Chicken

  • Slice chicken evenly so it cooks uniformly
  • Simmer the sauce gently to avoid burning honey
  • Use jasmine or basmati rice for the fluffiest finish
  • Double the sauce if you love extra drizzle

❓ FAQs

Can I use frozen broccoli?

Yes—just steam it before adding to the bowl.

Is this good for meal prep?

Absolutely! Store bowls for up to 4 days in airtight containers.

Can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce.

📊 Nutrition (Per Serving)

  • Calories: 559
  • Carbs: 73g
  • Protein: 15g
  • Fat: 25g
  • Sodium: 1553mg
  • Fiber: 4g
  • Sugar: 34g
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Sticky Chicken Bowls – Sweet, Spicy, Saucy, and Packed With Flavor

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  • Author: bananrecipes@gmail.com
  • Total Time: 40 minutes
  • Yield: 5 servings
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Description

Sticky Chicken Bowls combine tender chicken, a sweet-spicy glaze, crisp broccoli, and fluffy rice. This easy 40-minute weeknight meal delivers bold flavor, healthy ingredients, and total satisfaction in every bite.

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
  • Sticky Sauce:
  • 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 (or sub cornstarch)
  • Spicy Mayo:
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water
  • Sesame seeds, for topping

Instructions

  1. Cook the rice according to package instructions and set aside.
  2. Chop broccoli into small florets and set aside.
  3. Slice chicken breasts into strips. Season with salt, pepper, paprika, chili powder, onion powder, and oregano.
  4. Heat olive oil in a large skillet. Add the chicken and cook until golden and fully cooked through.
  5. Steam or sauté broccoli in the same pan or separately until tender.
  6. Whisk together all sticky sauce ingredients in a mixing bowl. Pour sauce into the skillet with the cooked chicken and simmer until thickened.
  7. Make the spicy mayo by mixing mayo, sriracha, and water until smooth and pourable.
  8. Assemble bowls: add rice, chicken, and broccoli. Drizzle with spicy mayo and top with sesame seeds.

Notes

  • Adjust sriracha for more or less heat.
  • Use cornstarch instead of arrowroot if preferred.
  • Great for meal prep—keeps well for 3–4 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-inspired, fusion

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