Easy Sticky Chicken Rice Bowls: 45-Minute Weeknight Dinner Recipe

Posted on June 4, 2023 by Kate

Introduction

Oh, friends! Do you ever have those nights where dinner just needs to happen, like, yesterday? You know the ones, where the kiddos are buzzing, the laundry pile is staring you down, and the thought of a complicated meal feels like scaling Mount Everest? Yeah, I’ve been there. That’s why I’m so excited to share this Sticky Chicken Rice Bowl recipe with you. It’s one of those magical dishes that comes together surprisingly fast, tastes absolutely incredible, and leaves everyone at the table asking for seconds. It’s cozy, it’s flavorful, and it’s seriously a game-changer for busy evenings.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 45 minutes!
Easy: Minimal chopping, straightforward steps, and hardly any fancy techniques needed.
Giftable: Imagine a friend bringing over a batch of this for a new parent – pure happiness!
Crowd-pleasing: From picky eaters to discerning foodies, this one’s a winner for everyone.

Ingredients

Alright, let’s gather our goodies! Don’t worry, most of these are pantry staples.

3 large chicken breasts: The star of our show! You can use boneless, skinless thighs too if you prefer.
2 small heads broccoli: For that lovely green goodness and a little bit of crunch.
3 cloves garlic: Because is anything really complete without garlic? I think not!
1 teaspoon ground ginger: Adds a warm, zesty kick to the sauce.
1 teaspoon onion powder: For a subtle savory depth.
1 teaspoon oregano: A little herbaceous magic.
1/2 cup honey: Our sweetening agent that makes it wonderfully sticky.
1/2 cup mayonnaise: This might sound a little surprising, but trust me, it creates the creamiest, richest sauce texture!
1/2 cup soy sauce: The salty, umami backbone of our sticky sauce.
3 tablespoons Sriracha: For a touch of heat. You can totally adjust this to your spice preference!
2 cups rice: Your trusty base. White, brown, jasmine – whatever you love!
2 teaspoons arrowroot powder: This is our secret weapon for thickening the sauce perfectly. Cornstarch works too!
1 teaspoon chili powder: More warmth and depth of flavor.
1 teaspoon smoked paprika: For a lovely smoky note.
1/2 teaspoon pepper: Just a little bit of zing.
1 teaspoon salt: To balance all those amazing flavors.
1 teaspoon sesame seeds: For a pretty garnish and a delightful nutty crunch.
2 tablespoons olive oil: For sautéing our chicken.
1/4 cup rice vinegar: Adds a touch of acidity to cut through the richness.
2 teaspoons sesame oil: This little bit goes a long way for that classic Asian-inspired flavor.
2 tablespoons water: Just in case our sauce needs a little thinning.

How to Make It

Okay, chef’s hat on! This is where the magic happens.

Get your rice going: First things first, cook your rice according to the package directions. While that’s bubbling away, we can tackle the rest!
Prep the chicken: Take your chicken breasts and cut them into bite-sized pieces. This helps them cook quickly and evenly.
Whip up the amazing sauce: Grab a medium-sized bowl. In it, whisk together the honey, mayonnaise, soy sauce, Sriracha, chili powder, smoked paprika, pepper, salt, and those lovely sesame seeds. Give it a good mix until everything is smooth and well combined. This is the heart of our sticky sauce!
Marinate the chicken: In a separate bowl (or you can even do this right in the bowl you’re about to cook in!), toss your chicken pieces with 1 tablespoon of olive oil, the rice vinegar, sesame oil, minced garlic, ground ginger, onion powder, oregano, and the arrowroot powder. Make sure every piece of chicken is nicely coated. The arrowroot powder here acts as a bit of a tenderizer and helps the sauce cling later on.
Sear that chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once it’s nice and hot, add your coated chicken pieces. Cook them, stirring occasionally, until they’re beautifully browned on all sides. We want that lovely caramelization!
Sauce it up! Now, pour that glorious sauce you made earlier right into the skillet with the browned chicken. Give everything a good stir to make sure every piece of chicken is coated in that sticky, deliciousness.
Simmer and thicken: Bring the sauce to a gentle simmer. Let it bubble away for about 5-7 minutes, stirring now and then. You’ll see the sauce start to thicken beautifully and coat the chicken. If it gets a little too thick for your liking, just stir in a tablespoon or two of water to get it to your desired consistency. Make sure the chicken is cooked all the way through.
Get your greens ready: While the chicken is doing its thing in the sauce, steam or blanch your broccoli until it’s tender-crisp. I love that little bit of bite it still has!
Assemble your masterpiece: Time to serve! Divide the fluffy cooked rice among your bowls. Spoon that incredible sticky chicken and the vibrant green broccoli right on top. Give it a final sprinkle of extra sesame seeds if you’re feeling fancy.

Substitutions & Additions

This recipe is so flexible, which I absolutely adore!

Chicken: As I mentioned, chicken thighs are a fantastic swap for breasts if you like a little more richness. You could also use firm tofu or even shrimp for a seafood twist!
Veggies: Feel free to add other veggies like bell peppers (any color!), snap peas, carrots, or even some edamame. Toss them in with the chicken in step 5 for a one-pan wonder!
Spice Level: If you’re not a fan of heat, you can leave out the Sriracha. If you like it extra spicy, add a bit more Sriracha or even a pinch of red pepper flakes to the sauce.
Sweetness: If you don’t have honey, maple syrup is a great alternative.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.

Tips for Success

A few little tricks I’ve picked up to make this recipe even better:

Don’t overcrowd the pan: When browning the chicken (step 5), make sure you give it enough space in the skillet. If you cram it all in, it will steam instead of browning, and you won’t get that lovely caramelization. Cook in batches if necessary!
Prep ahead: You can chop your chicken and broccoli, and even whisk together the sauce ingredients ahead of time. Store them separately in the fridge, and then it’s just a matter of cooking when you’re ready.
Arrowroot power: Arrowroot powder is great because it creates a clear, glossy sauce. If you don’t have it, all-purpose flour or cornstarch will work too, just note the sauce might be a little more opaque.
Taste and adjust: Before you add the sauce to the chicken, give it a quick taste. Does it need a touch more sweetness? A little more salt? Adjust it to your palate before you commit!

How to Store It

Leftovers are practically a gift from your future self! Store any leftover Sticky Chicken Rice Bowls in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld together even more overnight, which is pretty fantastic. Reheat gently on the stovetop or in the microwave. You might want to add a splash of water when reheating to loosen up the sauce a bit.

FAQs

Can I make the sauce ahead of time? Absolutely! The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before adding it to the chicken.
Is this recipe good for meal prep? Yes, it’s perfect for meal prepping! Cook the rice, chicken, and broccoli, then portion them into containers for easy grab-and-go lunches or dinners throughout the week.
What if I don’t have Sriracha? No worries! You can omit it entirely if you prefer no heat, or substitute with a pinch of red pepper flakes or even a dash of your favorite hot sauce.

I hope you and your loved ones enjoy these Sticky Chicken Rice Bowls as much as we do! It’s simple, it’s satisfying, and it always brings a smile to my face. Happy cooking, friends!

Sticky Chicken Rice Bowls

Print Recipe

A quick and easy weeknight dinner featuring tender chicken coated in a sweet and savory sticky sauce, served over rice with tender-crisp broccoli.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

Main ingredients

3 large chicken breasts (cut into bite-sized pieces)
2 small heads broccoli (steamed or blanched until tender-crisp)
2 cups rice (cooked according to package directions)

Sticky Sauce Ingredients

0.5 cup honey
0.5 cup mayonnaise
0.5 cup soy sauce (or tamari for gluten-free)
3 tablespoons Sriracha (adjust to spice preference)
1 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon pepper
1 teaspoon sesame seeds (for garnish and in sauce)
2 tablespoons water (optional, for thinning sauce)

Chicken Marinade and Cooking

3 cloves garlic (minced)
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons arrowroot powder (or cornstarch)
1 tablespoon olive oil (for marinating chicken)
1 tablespoon olive oil (for searing chicken)
0.25 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon salt (to balance flavors)

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Instructions

Cook your rice according to the package directions.
Cut the chicken breasts into bite-sized pieces.
In a medium-sized bowl, whisk together the honey, mayonnaise, soy sauce, Sriracha, chili powder, smoked paprika, pepper, salt, and 1 teaspoon of sesame seeds to create the sticky sauce.
In a separate bowl, toss the chicken pieces with 1 tablespoon of olive oil, rice vinegar, sesame oil, minced garlic, ground ginger, onion powder, oregano, and arrowroot powder. Ensure all chicken pieces are well coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook until browned on all sides.
Pour the prepared sticky sauce into the skillet with the browned chicken. Stir to coat the chicken evenly.
Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken. If needed, add 1-2 tablespoons of water to reach desired consistency. Ensure chicken is cooked through.
While the chicken simmers, steam or blanch the broccoli until tender-crisp.
Divide the cooked rice among bowls. Top with the sticky chicken and broccoli. Sprinkle with extra sesame seeds if desired.

Notes

This recipe is fast, easy, and crowd-pleasing, making it a great weeknight dinner. Substitutions for chicken, vegetables, spice level, sweetness, and gluten-free options are provided. Tips for success include not overcrowding the pan, prepping ahead, and tasting/adjusting the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.