Sticky Chicken Bowls

This high-protein sticky chicken bowl recipe transforms ordinary ingredients into an extraordinary meal that's become my go-to solution for busy weeknights when I still want something nutritious and flavorful.

I first created these bowls when trying to recreate my favorite takeout flavors at home. After several attempts, my family now requests this dish more than the restaurant version we used to order.

Ingredients

• Chicken breasts create the protein foundation of this meal and absorb the flavorful seasonings beautifully
• Rice provides a fluffy base that soaks up the delicious sticky sauce
• Broccoli adds necessary vegetable nutrition and a perfect textural contrast
• Honey creates that signature sticky sweetness without processed sugars
• Soy sauce brings umami depth and savory balance to the sweetness
• Rice vinegar adds brightness that cuts through the rich flavors
• Sriracha provides customizable heat that wakes up your taste buds
• Sesame oil introduces that distinctive nutty flavor that makes Asian inspired dishes sing
• Arrowroot powder thickens the sauce to the perfect consistency for coating

Step-by-Step Instructions

Cook the Rice

Begin by cooking your rice according to package instructions. The type of rice matters here. I prefer jasmine rice for its fragrant aroma and fluffy texture, but any long grain rice works well. Let it rest covered after cooking for the fluffiest results.

Prepare the Broccoli

Chop your broccoli into small, bite sized florets. Making them relatively consistent in size ensures even cooking. I find cutting them slightly smaller than usual works best as they'll absorb more of the delicious sauce.

Season and Cook the Chicken

Slice chicken breasts into strips about half inch thick. Season generously with the spice blend of salt, pepper, paprika, chili powder, onion powder, and oregano. Make sure every piece gets coated. Heat olive oil in a large skillet over medium high heat until shimmering. Add the chicken pieces without overcrowding the pan and cook for about 4 minutes per side until golden brown and cooked through to 165°F. The caramelization on the exterior creates incredible flavor.

Cook the Broccoli

You can steam your broccoli separately or save a dish by cooking it in the same pan after removing the chicken. If using the same pan, add a splash of water, cover for 3 minutes, then uncover and let any remaining water evaporate. The broccoli should be bright green and tender crisp.

Create the Sticky Sauce

Whisk together all sauce ingredients in a bowl, ensuring the arrowroot slurry is well mixed. Pour this mixture into the skillet with the cooked chicken. Let it simmer for about 3 minutes, stirring occasionally. Watch as the sauce thickens and becomes gloriously sticky, coating each piece of chicken with shiny, flavorful goodness.

Make the Spicy Mayo

In a small bowl, combine mayo, sriracha, and enough water to create a drizzling consistency. Start with less water and add more as needed to achieve the perfect pourable texture. This creamy, spicy element takes the dish to another level.

Assemble Your Bowls

Start with a base of fluffy rice, arrange chicken pieces and broccoli florets on top, drizzle generously with the spicy mayo, and finish with a sprinkle of sesame seeds for nutty flavor and visual appeal.

Bookmark

The sticky sauce is truly the star of this recipe. I discovered the perfect balance after many attempts. The combination of honey and soy creates that addictive sweet savory coating that keeps everyone coming back for more. My daughter who normally picks around vegetables will happily devour broccoli when it's part of these bowls.

Storage and Meal Prep

These bowls maintain their delicious flavor when prepared ahead of time. Store components separately in airtight containers for up to 4 days in the refrigerator. The sauce may thicken when chilled, so a splash of water when reheating helps restore its consistency. I often double the recipe specifically to have leftovers for quick lunches throughout the week.

Customization Options

This recipe welcomes adaptations based on what you have available. Swap chicken for tofu or shrimp for different protein options. The vegetable component works beautifully with bell peppers, snap peas, or carrots instead of or alongside broccoli. For a lower carb version, cauliflower rice makes an excellent substitute for traditional rice without sacrificing the experience.

Serving Suggestions

Serve these bowls family style by placing all components in separate serving dishes and letting everyone build their own bowl. This approach works wonderfully for gatherings where guests have different preferences. Add garnishes like sliced green onions, cilantro, or crushed peanuts for added texture and flavor. A side of kimchi or quick pickled vegetables provides a tangy contrast that complements the sticky sweetness perfectly.

Cultural Context

This recipe draws inspiration from various Asian cuisines, particularly Korean bibimbap and Japanese donburi traditions, where flavorful proteins and vegetables are arranged over rice. The sticky sweet sauce has roots in Chinese American cuisine, while the spicy mayo adds a contemporary fusion element popular in modern Asian inspired restaurants. These influences come together in a dish that respects traditions while creating something uniquely satisfying for the home cook.

Your Questions Answered About This Recipe

→ Can I use different vegetables in these sticky chicken bowls?

Absolutely! While broccoli works beautifully with the sticky sauce, you can substitute or add bell peppers, snap peas, carrots, bok choy, or asparagus. Just adjust cooking times accordingly as some vegetables cook faster than others. For added convenience, a frozen stir-fry vegetable mix works well too.

→ How can I meal prep these sticky chicken bowls?

These bowls are perfect for meal prep. Prepare all components, then store them in separate containers in the refrigerator. Keep the spicy mayo and sticky sauce separate until serving. When ready to eat, reheat the rice, chicken, and vegetables separately for best texture, then assemble. They'll keep well for 3-4 days refrigerated.

→ What protein alternatives work if I don't have chicken?

This versatile dish works well with many proteins. Try thinly sliced beef, pork tenderloin, firm tofu, tempeh, or shrimp. For vegetarian options, pan-fried tofu or tempeh absorbs the sticky sauce beautifully. Adjust cooking times based on your chosen protein—shrimp cooks much faster than chicken, while tofu may need more time to crisp up.

→ Is there a way to reduce the spiciness?

Yes, you can easily adjust the heat level. For a milder version, reduce or omit the sriracha in both the sticky sauce and spicy mayo. You can also substitute with a milder hot sauce or sweet chili sauce. The honey in the sticky sauce helps balance the heat, so you might slightly increase it if removing spice elements.

→ Can I make these sticky chicken bowls gluten-free?

Definitely! Substitute regular soy sauce with tamari or coconut aminos for a gluten-free alternative. Ensure your other ingredients like sriracha and vinegar are certified gluten-free. The arrowroot powder already listed is gluten-free, but double-check all spice blends for hidden gluten. Serve with rice or cauliflower rice for a completely gluten-free meal.

→ What grains can I use instead of white rice?

There are many excellent alternatives to white rice. Try brown rice for added fiber, quinoa for extra protein, cauliflower rice for a low-carb option, or farro for a nutty flavor. Soba noodles (buckwheat) also pair wonderfully with the sticky sauce. Adjust cooking times and liquid ratios according to your chosen grain's package instructions.