Delicious Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls are the kind of comforting, flavor-packed meal you’ll want to make on repeat. Featuring tender chicken glazed in a sweet-savory sauce, perfectly fluffy rice, and vibrant steamed broccoli, this dish hits all the right notes—texture, taste, and nutrition. Topped off with a drizzle of creamy spicy mayo and a sprinkle of sesame seeds, it feels like takeout, but tastes even better homemade.

Every bite delivers a satisfying mix of umami, crunch, and warmth. Whether you're cooking for your weekly meal prep, a quick dinner after work, or just craving something cozy and filling, these rice bowls are a total crowd-pleaser. Plus, the versatility of toppings and the ability to customize spice levels makes this dish ideal for everyone at the table.

Why You’ll Love This Sticky Chicken Rice Bowl Recipe

• Full of flavor: Sweet, savory, spicy, and creamy all in one.
• Quick and easy: Ready in under 30 minutes.
• Perfect for meal prep: Stores and reheats well.
• Family-friendly: Customizable toppings and mild spice base.
• Balanced meal: Protein, carbs, and veggies all in one bowl.

Preparation Phase & Tools to Use

To get the most out of your cooking experience, a few kitchen essentials will really make this dish come together with ease:

• Non-stick skillet or grill pan: Essential for searing the chicken and getting that beautiful glaze without sticking.
• Rice cooker or saucepan: Helps you achieve perfectly fluffy rice without fuss.
• Mixing bowls: Ideal for marinating the chicken and whisking the sauce.
• Steamer basket or microwave steamer: Makes steaming broccoli a breeze.
• Sharp knife and cutting board: For chopping green onions, trimming chicken, and prepping broccoli.
• Tongs or spatula: Useful for flipping and serving chicken without breaking the glaze.

Each tool plays a key role in helping prep, cook, and assemble the components cleanly and efficiently.

Preparation Tips

Marinate your chicken for at least 15–30 minutes to let the flavors soak in deeply—it’s what gives that signature sticky, savory punch. Use jasmine or short-grain rice for a soft, clumpable base that holds everything together nicely. When cooking the chicken, medium heat is your friend—this prevents the sugars in the sauce from burning. If you're short on time, you can use frozen broccoli, steamed in the microwave, for convenience. Drizzle the spicy mayo right before serving to keep the creaminess fresh and vibrant. And don’t skip the sesame seeds—they add a toasty crunch that takes the bowl to the next level.

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Ingredients for this Sticky Chicken Rice Bowl Recipe

For the Chicken & Marinade:

• 1 lb boneless, skinless chicken thighs (or breasts)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon red pepper flakes (optional for heat)

For the Rice:

• 2 cups cooked jasmine or short-grain white rice (about 1 cup uncooked)
• ½ teaspoon salt

For the Broccoli:

• 1 ½ cups broccoli florets, steamed
• Pinch of salt (optional)

For the Spicy Mayo Drizzle:

• ¼ cup mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• ½ teaspoon sesame oil

Optional Toppings:

• Chopped green onions
• Toasted sesame seeds (black or white)
• Crushed peanuts or cashews (for crunch)

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Step 1: Marinate the Chicken

Place the chicken thighs in a bowl or zip-top bag. In a separate small bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour the marinade over the chicken, cover, and refrigerate for at least 15–30 minutes (up to overnight for deeper flavor).

Step 2: Cook the Rice

While the chicken marinates, prepare the rice. Rinse the rice thoroughly under cold water until the water runs clear. Cook according to package instructions in a rice cooker or on the stovetop. Once cooked, fluff with a fork and keep covered until ready to serve.

Step 3: Make the Spicy Mayo Drizzle

In a small bowl, mix together mayonnaise, sriracha, and sesame oil until smooth. Taste and adjust spiciness to preference. Set aside.

Step 4: Cook the Chicken

Heat a non-stick skillet or grill pan over medium heat. Remove chicken from marinade and place in the pan. Cook for 5–7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let it caramelize and develop a sticky glaze. Remove from heat and rest for 5 minutes, then slice into strips.

Step 5: Steam the Broccoli

Steam fresh or frozen broccoli florets for 4–5 minutes until vibrant green and tender-crisp. Season lightly with salt if desired.

Step 6: Assemble the Bowls

In each serving bowl, add a layer of rice. Top with sliced sticky chicken and steamed broccoli. Drizzle generously with the spicy mayo. Sprinkle with sesame seeds and green onions. Add any other toppings you love.

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Notes

Sticky Chicken Rice Bowls are all about balance—flavor, texture, and presentation. Using chicken thighs gives you a juicier, more flavorful result, but breasts work well if you're after a leaner option. The spicy mayo is a key flavor booster, but it can be omitted or swapped with a non-dairy alternative if needed. Adjust the sriracha to your heat preference. If prepping ahead of time, store components separately to maintain their best texture.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: This step builds flavor—don’t rush it.
• Overcrowding the pan: Cooking too much chicken at once leads to steaming instead of browning.
• Overcooking the broccoli: It should be tender-crisp, not mushy.
• Forgetting to rinse the rice: This simple step ensures your rice isn’t gummy.
• Burning the sauce: Medium heat is ideal to prevent sugar in the sauce from burning.

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Storage Instructions

To store leftovers, keep rice, chicken, and broccoli in separate airtight containers in the refrigerator for up to 4 days. This prevents moisture transfer and keeps the texture of each element intact. The spicy mayo should be stored in a small sealed jar and added fresh upon serving. Reheat the chicken gently in a pan or microwave, and microwave the rice with a damp paper towel on top to keep it fluffy.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: ~540 kcal
• Protein: 30g
• Carbohydrates: 50g
• Sugars: 10g
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 780mg
• Fiber: 3g

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast is leaner and still delicious—just be careful not to overcook it to avoid dryness.

What type of rice works best for this bowl?

Jasmine or short-grain rice offers the best sticky texture, but basmati or brown rice are great substitutes.

How spicy is the mayo drizzle?

It’s mildly spicy with the recommended sriracha amount. Adjust to taste or leave it out for a milder version.

Can I make this dish vegetarian?

Absolutely—use tofu or tempeh in place of chicken and follow the same marinade and cooking steps.

What vegetables can I use besides broccoli?

Snap peas, edamame, carrots, or bell peppers are great options to add variety and color.

Can I prepare this in advance?

Yes, it’s ideal for meal prep. Store components separately and assemble when ready to eat.

How do I make this gluten-free?

Use tamari instead of soy sauce and check that your hoisin sauce is certified gluten-free.

Can I double the sauce?

Definitely! It’s great to make extra sauce for drizzling over the top or serving with other dishes.

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Conclusion

Delicious Sticky Chicken Rice Bowls are the perfect harmony of bold flavors and comforting textures—all wrapped up in a meal that’s as visually satisfying as it is tasty. Whether you’re cooking for a busy weeknight or prepping lunches for the week, this recipe delivers consistency, customization, and crave-worthy results. Give it a try and watch it become a household favorite.

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