Sticky Chicken Bowls: The Ultimate Sweet and Spicy Weeknight Winner

There’s something about a perfectly balanced rice bowl that just hits differently, right? And when it involves sweet-meets-savory, melt-in-your-mouth sticky chicken bowls, you know you’re in for something special. Think tender strips of spiced chicken glazed in a glossy sauce, nestled with crisp broccoli over a bed of fluffy rice—and yes, there’s a drizzle of spicy mayo because we’re not here to play.

This recipe checks all the boxes: it’s quick, deeply flavorful, and completely customizable. Whether you’re juggling after-school chaos, squeezing dinner between meetings, or just craving an Asian-inspired chicken fix that doesn’t require takeout, this one’s got you covered. These bowls are a fan favorite in our home, especially when we need a meal that’s hearty, fast, and a little fancy (without actually being fancy).

Why You’ll Love These Sticky Chicken Bowls

These bowls are like a warm hug with a kick. You get the sweet stickiness from honey and soy, the tang from vinegar, and a fiery punch from sriracha—it’s a full-on flavor party. The chicken is juicy and boldly seasoned, the broccoli adds a fresh crunch, and the spicy mayo ties everything together. If you’re into spicy chicken rice bowl situations or love a good sweet and spicy chicken moment, this recipe is your new go-to.

Sticky Chicken Bowls

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• Author: Olivia Hartwellen
• Total Time: 40 minutes
• Yield: 4–5 servings 1x

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Description

These Sticky Chicken Bowls are a sweet, spicy, and satisfying rice bowl dream come true. Juicy strips of seasoned chicken are glazed in a sticky soy-honey-sriracha sauce and served over fluffy rice with crisp broccoli. Topped with creamy spicy mayo and sesame seeds, this dish delivers the perfect balance of heat, sweetness, and comfort—all in under an hour. A weeknight favorite that tastes better than takeout!

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Ingredients

Scale 1x2x3x

• Main:

  • 2 cups uncooked rice

  • 2 small heads broccoli, chopped

  • 3 large chicken breasts (about 680–750 g)

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp onion powder

  • 1 tsp dried oregano

• Sticky Sauce:

  • 1/2 cup soy sauce

  • 1/2 cup honey

  • 1/4 cup rice vinegar

  • 3 garlic cloves, minced

  • 2 tbsp sriracha

  • 2 tsp sesame oil

  • 1 tsp ground ginger

  • 2 tsp arrowroot powder mixed with 2 tbsp water (or cornstarch)

• Spicy Mayo:

  • 1/2 cup mayonnaise

  • 1 tbsp sriracha

  • 2–3 tbsp water (to thin)

  • Sesame seeds for topping

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Instructions

• Cook rice according to package directions; fluff and set aside.

• Chop broccoli into small florets and slice chicken into strips.

• Season chicken with salt, pepper, chili powder, paprika, onion powder, and oregano.

• Heat olive oil in a large skillet over medium-high. Add chicken and cook for 6–8 minutes, until golden and cooked through.

• Steam or sauté broccoli until crisp-tender, about 4–5 minutes.

• Whisk soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a bowl. Add to skillet and simmer for 5 minutes. Stir in the arrowroot slurry to thicken.

• Combine mayonnaise, sriracha, and water to make the spicy mayo.

• Assemble bowls with rice, chicken, broccoli, drizzle of spicy mayo, and sesame seeds.

Notes

Jasmine or basmati rice gives the best aroma.

For extra spice, add more sriracha to both sauce and mayo.

Sear chicken in batches for better browning.

Store mayo separately for meal prep.

Add other veggies like bell peppers or carrots for variety.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stir-fry / Skillet
• Cuisine: Asian-inspired / Fusion

Ingredients

• 2 cups uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts (about 680–750 g)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp dried oregano

Sticky Sauce

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 garlic cloves, minced
• 2 tbsp sriracha
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 tsp arrowroot powder mixed with 2 tbsp water (or use cornstarch)

Spicy Mayo

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

How to Make Sticky Chicken Bowls

1. Cook rice according to package instructions. Fluff and set aside.
2. While rice cooks, chop broccoli into small florets and slice chicken into strips.
3. Season chicken with salt, pepper, chili powder, paprika, onion powder, and oregano.
4. In a large skillet, heat olive oil over medium-high. Add chicken and cook until golden and cooked through, about 6–8 minutes.
5. Steam or sauté broccoli until crisp-tender, about 4–5 minutes. You can use the same skillet or a separate pan.
6. In a bowl, whisk soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Pour into the skillet with the cooked chicken. Let simmer for 5 minutes, then stir in arrowroot slurry to thicken the sauce.
7. For the spicy mayo, mix mayo with sriracha and water until it reaches a drizzle-worthy consistency.
8. Assemble your bowls: start with rice, then pile on sticky chicken, broccoli, a drizzle of spicy mayo, and finish with sesame seeds.

Tips for Making the Best Chicken and Broccoli Bowls

• Don’t skip the spice blend—it infuses the chicken with tons of flavor even before the sauce goes on.
• Use jasmine or basmati rice for extra aroma, or sub with brown rice for a fiber boost.
• Prefer more heat? Add extra sriracha to the sauce and the mayo (no judgment here).
• For crispy edges, sear the chicken in batches—crowding the pan steams it instead.
• These bowls are great meal-prep candidates! Just store the mayo separately to drizzle fresh.

A Personal Bowl-Ful of Joy

I first whipped up this recipe during one of those “nothing in the fridge but chicken and rice” weeks. With a little pantry raiding and a lot of flavor trial-and-error, these sticky chicken bowls were born. The kids loved the sweetness, I loved the kick, and my husband? He called dibs on the leftovers before dinner was even done. It’s now a staple in our weeknight rotation—especially on those evenings when we want takeout flavor without the takeout price tag.

What to Serve With Sticky Chicken Bowls

These bowls are complete on their own, but you can absolutely build them out for an even bigger spread. A quick cucumber salad or some edamame makes a refreshing side. Or add an egg roll or miso soup to lean into the takeout vibe. If you’re serving guests, try pairing with chilled green tea or even a crisp white wine—trust me, it’s a vibe.

How to Store Leftovers

Cool leftovers completely before storing. Portion chicken, rice, and broccoli into airtight containers and refrigerate for up to 4 days. Store spicy mayo separately in a small container. To reheat, microwave until hot, and drizzle the spicy mayo after warming. If the sauce thickens too much, stir in a splash of water while reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and bring extra flavor—just adjust cooking time slightly.

Is this very spicy?

It’s got a gentle heat, but you can tone it down by using less sriracha or skip the spicy mayo.

Can I make it ahead of time?

Yes! Cook everything and store in portions. It reheats beautifully and is perfect for meal prep.

Can I add more veggies?

Definitely! Carrots, bell peppers, or snap peas are great additions to the broccoli.

The Final Drizzle

There’s a reason sticky chicken bowls have become a fan-favorite around here. They’re quick, packed with flavor, and endlessly adaptable. Whether you’re craving an easy dinner or planning a make-ahead lunch, these bowls bring bold flavor, beautiful texture, and a little zing to your mealtime. So go ahead—whip them up, drizzle generously, and enjoy every sticky, spicy bite.

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