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Sticky Chicken Rice Bowls

Irresistibly Sticky Chicken Rice Bowls You'll Love Tonight

These Sticky Chicken Rice Bowls are a comforting meal filled with tender chicken, fluffy rice, and roasted veggies, drizzled in a sweet-savory sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Rice substitute with coconut jasmine rice or quinoa for added flavor
For the Chicken
  • 1 pound Chicken Breasts can use chicken thighs for juiciness
  • 1 tablespoon Olive Oil for sautéing chicken, adds fat and flavor
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Chili Powder use chili flakes for more heat
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
For the Sauce
  • 1/2 cup Soy Sauce or tamari for gluten-free
  • 1/4 cup Honey or maple syrup for a vegan alternative
  • 2 tablespoons Rice Vinegar
  • 2 cloves Garlic minced
  • 1 tablespoon Sriracha adjust to taste, or use gochujang
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Ground Ginger
  • 2 tablespoons Arrowroot Powder or cornstarch if unavailable
For the Drizzle
  • 1/4 cup Mayonnaise dairy-free options available
Garnish
  • 1 tablespoon Sesame Seeds

Equipment

  • Large Skillet
  • rice cooker
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the rice according to package instructions, usually about 18-20 minutes in boiling water. Fluff the rice and set aside.
  2. Cut chicken into 1½-inch pieces. Heat olive oil in a skillet, season chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano, and sauté for 6-8 minutes until golden brown.
  3. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until smooth. Pour over the chicken and simmer for 3-4 minutes.
  4. Mix arrowroot powder with water to create a slurry. Gradually add to the skillet, stirring constantly for 2-3 minutes until sauce thickens.
  5. Steam or roast broccoli until tender (5-7 minutes for steaming; 15 minutes at 400°F for roasting).
  6. Combine mayonnaise with sriracha and a splash of water to achieve drizzle-able consistency.
  7. Assemble bowls with rice, sticky chicken, broccoli, spicy mayo, and a sprinkle of sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Customize with toppings like grilled pineapple or different veggies for a unique twist.

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