Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sticky Chicken Rice Bowls with Spicy Mayo and Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 32 reviews

This Sticky Chicken Rice Bowl recipe features tender, spice-seasoned chicken coated in a luscious homemade sticky sauce, served atop fluffy rice and steamed broccoli. Complemented by a spicy mayo drizzle and sesame seeds, it’s a flavorful, easy-to-make meal perfect for lunch or dinner.

  • Total Time: 35 minutes
  • Yield: 3-4 servings

Ingredients

Main 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 (slurry, substitute for cornstarch)

Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 tbsp sriracha
  • 2–3 tbsp water

For Topping

  • Sesame seeds

Instructions

  1. Cook Rice: Prepare the rice according to package instructions until fluffy, then set it aside to keep warm.
  2. Season and Cook Chicken: Season the chicken breasts evenly with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides and cooked through, about 6-7 minutes per side depending on thickness.
  3. Prepare Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
  4. Simmer Sauce and Chicken: Pour the sticky sauce mixture over the cooked chicken in the skillet. Simmer gently for a few minutes to let flavors combine. Stir in the arrowroot slurry and cook until the sauce thickens and becomes sticky, coating the chicken beautifully.
  5. Cook Broccoli: Meanwhile, steam or roast the chopped broccoli until tender but still vibrant green—about 5-7 minutes steaming or 10-12 minutes roasting at 400°F (200°C).
  6. Make Spicy Mayo: Combine mayonnaise, sriracha, and 2 to 3 tablespoons of water in a small bowl, whisking until smooth and drizzle-able.
  7. Assemble Bowls: Divide cooked rice among serving bowls. Top with sticky chicken pieces, steamed broccoli, and a generous drizzle of spicy mayo. Finish by sprinkling sesame seeds on top for crunch and visual appeal.
  8. Serve: Serve the sticky chicken rice bowls hot, optionally accompanied by a fresh cucumber tomato salad or a refreshing iced tea lemonade for a complete meal.

Notes

  • Arrowroot powder is used instead of cornstarch to thicken the sauce, but cornstarch can be substituted if needed.
  • Adjust the amount of sriracha in the sticky sauce and spicy mayo depending on your spice tolerance.
  • Chicken breasts can be swapped with thighs for juicier meat if preferred.
  • For a gluten-free version, ensure soy sauce used is gluten-free tamari.
  • This recipe can easily be doubled for meal prepping.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Asian Fusion

Find it online: https://allyumcooks.com/sticky-chicken-rice-bowls-with-spicy-mayo-and-broccoli-recipe/