Description
Sticky Chicken Rice Bowls are an easy, flavor-packed meal featuring tender chicken coated in a savory-sweet glaze, served over fluffy jasmine rice with steamed vegetables. Perfect for a quick weeknight dinner, this recipe is beginner-friendly, customizable, and irresistibly delicious.
Ingredients
Scale
For the Chicken:
- 2 tbsp olive oil
- 3 large chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
For the Sticky Sauce:
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder (or cornstarch) mixed with 2 tbsp water
- For the Rice Bowls:
- 2 cups uncooked jasmine rice
- 2 small heads broccoli, chopped
- Sesame seeds, for garnish
- Sliced green onions, for garnish
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water (to thin)
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and keep warm.
- Steam the Broccoli: While the rice cooks, steam the broccoli in a microwave-safe bowl with a splash of water, covered, for 2-3 minutes, or until tender. Alternatively, steam it on the stovetop over boiling water. Set aside.
- Prepare the Chicken: In a large bowl, toss the bite-sized chicken pieces with olive oil, salt, black pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 6-8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the skillet and set aside.
- Make the Sticky Sauce: In the same skillet, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Stir well and bring to a gentle simmer. In a small bowl, mix the arrowroot powder with water to form a slurry, then slowly stir it into the sauce. Cook for 2-3 minutes until thickened.
- Coat the Chicken: Return the cooked chicken to the skillet, tossing it in the thickened sauce until evenly coated. Let it cook for another 2 minutes so the chicken absorbs the flavors.
- Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top with steamed broccoli and sticky chicken. Drizzle with spicy mayo and sprinkle with sesame seeds and sliced green onions for garnish.
Notes
- Spice Level: Adjust the amount of sriracha to make it milder or spicier.
- Alternative Proteins: Substitute chicken with tofu, shrimp, or even beef strips for variety.
- Storage Tips: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken and sauce in a skillet with a splash of water, and microwave the rice with a damp paper towel to retain moisture.
- Meal Prep Tip: Chop the chicken and vegetables in advance for a quicker cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 18g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg