Unbelievably Yummy Sticky Chicken Rice Bowls in 40 Minutes

Name: Unbelievably Yummy Sticky Chicken Rice Bowls in 40 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 cup rice; 2 cups broccoli florets; 1 lb chicken breast, cut into bite-sized pieces; 2 tablespoons olive oil; 1/4 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon sriracha; 1 teaspoon sesame oil; 1/2 teaspoon ground ginger; 1 tablespoon arrowroot powder mixed with 2 tablespoons water (slurry); Optional toppings: sesame seeds, sliced green onions, spicy mayo

by Jannet Lisa

5 de July de 2025

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Sticky Chicken Rice Bowls are my ultimate weeknight savior! I remember one particularly hectic Tuesday when I was juggling work calls and a mountain of laundry. I needed something fast, flavorful, and comforting. That’s when I threw together this recipe, and it was an instant hit. The sweet and savory sauce coating the tender chicken and perfectly steamed broccoli, all nestled on a bed of fluffy rice… Trust me, it’s a flavor explosion in every bite. These easy chicken and rice bowls are now a staple in my kitchen. I’ve tweaked and perfected the recipe over time, adding a touch of sriracha for a little kick and always serving it with a sprinkle of sesame seeds. You’ll love how quickly this dish comes together. Let’s get cooking!

Why You’ll Love These Sticky Chicken Rice Bowls

They’re ready in under 40 minutes—perfect for busy weeknights!

The sticky sauce is seriously addictive—sweet, savory, and just a little spicy.
It’s a complete meal in one bowl with protein, veggies, and carbs.
You can easily customize it with your favorite toppings like sesame seeds or spicy mayo.

This recipe is budget-friendly and uses ingredients you probably already have.
It’s way healthier than takeout, but just as satisfying.
Leftovers taste amazing, making it great for meal prep.

Even picky eaters will love this—trust me, I’ve tested it on my kids!

Ingredients for Your Sticky Chicken Rice Bowls

1 cup rice: I usually go for long-grain white rice, but brown rice or even quinoa works great too. Just adjust the cooking time as needed!
2 cups broccoli florets: Fresh is best, but frozen works in a pinch. Make sure to steam them until they’re tender-crisp – nobody likes mushy broccoli!

1 lb chicken breast, cut into bite-sized pieces: I prefer chicken breast for this recipe because it cooks quickly and stays tender. You could also use chicken thighs for a richer flavor.
2 tablespoons olive oil: This helps the chicken get nice and golden brown. You can substitute with avocado oil or any other neutral oil you have on hand.
1/4 cup soy sauce: This is the base of our sticky sauce, providing that umami flavor. Low-sodium soy sauce is a good option if you’re watching your salt intake.

1/4 cup honey: Adds sweetness and helps the sauce get that perfect sticky consistency. Maple syrup is a great substitute if you’re vegan or prefer a different flavor profile.
2 tablespoons rice vinegar: This adds a touch of acidity to balance the sweetness of the honey. Apple cider vinegar can also be used.
2 cloves garlic, minced: Garlic is essential for adding depth of flavor to the sauce. Freshly minced is always best!

1 tablespoon sriracha: This adds a little kick to the sauce. Adjust the amount to your liking, or omit it altogether if you’re not a fan of spice.
1 teaspoon sesame oil: A little goes a long way! This adds a nutty, aromatic flavor to the sauce.
1/2 teaspoon ground ginger: Adds warmth and complexity to the sauce. Freshly grated ginger is even better if you have it!

1 tablespoon arrowroot powder mixed with 2 tablespoons water (slurry): This is what thickens the sauce and gives it that signature sticky texture. Cornstarch can be used as a substitute.
Optional toppings: sesame seeds, sliced green onions, spicy mayo: These add extra flavor and texture to your sticky chicken and rice bowls. Get creative and add your favorite toppings!

How to Make Delicious Sticky Chicken Rice Bowls

Step 1: Cook the Rice and Steam Broccoli: Start by cooking your rice according to the package directions. I usually use a rice cooker for foolproof results! While the rice is cooking, steam the broccoli florets until they’re tender-crisp and a vibrant green. This usually takes about 5-7 minutes. Set the broccoli aside, ready to go.

Step 2: Prepare the Chicken: Grab your chicken breast pieces and toss them with the olive oil, salt, and pepper. You can either air fry them at 400°F until they reach an internal temperature of 160°F (about 8-10 minutes, depending on your air fryer), or pan-fry them in a skillet over medium-high heat until they’re cooked through and slightly browned. The chicken should be juicy and tender, not dry!
Step 3: Make the Sauce: This is where the magic happens! In a small saucepan, whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a simmer over medium heat.
Step 4: Thicken the Sauce: Now, grab your arrowroot slurry (arrowroot powder mixed with water) and slowly pour it into the simmering sauce, whisking constantly. Continue to simmer for another minute or two, until the sauce thickens up into a beautiful, glossy, sticky glaze. It should coat the back of a spoon easily.

Step 5: Combine and Serve: In a large bowl, gently combine the cooked rice, steamed broccoli, and cooked chicken. Pour that luscious sticky sauce all over everything, making sure it’s evenly coated. The aroma alone will make your mouth water!
Step 6: Top and Enjoy: Finally, sprinkle on some sesame seeds and sliced green onions for a pop of color and extra flavor. If you’re feeling fancy, add a drizzle of spicy mayo. Serve immediately and enjoy your amazing homemade sticky chicken rice bowls!

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Pro Tips for the Best Ever Sticky Chicken Rice Bowls

Want to take your sticky chicken rice bowls to the next level? Here are a few tricks I’ve learned over the years:

Don’t overcrowd the pan when cooking the chicken. Cook in batches to ensure even browning.
Taste the sauce and adjust the seasonings to your liking. More sriracha for extra heat? Go for it!

Use freshly cooked rice for the best texture. Reheated rice can sometimes be a bit dry.
Toast the sesame seeds before sprinkling them on top for a nuttier flavor.

What’s the secret to perfect Sticky Chicken Rice Bowls?

It’s all about the sauce! The key is to get that perfect balance of sweet, savory, and spicy. Don’t be afraid to experiment with the ratios until it’s exactly how you like it. Also, make sure to simmer the sauce long enough for it to thicken properly – nobody wants a watery sauce!

Can I make Sticky Chicken Rice Bowls ahead of time?

Absolutely! This is a great meal prep option. You can cook the rice, steam the broccoli, and prepare the chicken and sauce separately. Store everything in airtight containers in the fridge. When you’re ready to eat, simply reheat the chicken and sauce, then assemble your sticky chicken bowls. I recommend adding the sauce just before serving to prevent the rice from getting soggy.

How do I avoid common mistakes with Sticky Chicken Rice Bowls?

One of the biggest mistakes is overcooking the chicken. Dry chicken is a no-go! Make sure to cook it until it reaches an internal temperature of 160°F, and don’t overcook it in the pan. Also, be careful not to burn the garlic when making the sauce. Burnt garlic can make the sauce taste bitter. Keep the heat at medium and stir frequently.

Best Ways to Serve Your Sticky Chicken Rice Bowls

These sticky chicken rice bowls are fantastic served right away while everything’s warm and the sauce is glistening. I love to arrange the rice as a base, then artfully arrange the broccoli and chicken on top, drizzling any extra sauce for that picture-perfect presentation. They’re ideal for a quick lunch or a satisfying dinner any night of the week.

For a complete meal, add a side of kimchi or a simple cucumber salad.
Garnish with a sprinkle of toasted sesame seeds and sliced green onions for added flavor and visual appeal.
If you’re feeling adventurous, try serving with a fried egg on top for extra protein and richness!

Nutrition Facts for Sticky Chicken Rice Bowls

Here’s a quick look at the estimated nutrition per serving of these delicious sticky chicken rice bowls:

Calories: 450
Sugar: 20g

Sodium: 700mg
Fat: 15g
Saturated Fat: 3g

Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g

Fiber: 3g
Protein: 30g
Cholesterol: 85mg

This is an estimate and may vary depending on ingredients used.

How to Store and Reheat Your Sticky Chicken Rice Bowls

Got leftovers? Lucky you! These sticky chicken rice bowls are just as good the next day. To store, let the bowls cool completely. Then, portion the rice, chicken, and broccoli into airtight containers. I like to keep the sauce separate if possible, that way the rice doesn’t get soggy. In the fridge, they’ll keep for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. When reheating, microwave until heated through, adding a splash of water if needed to keep things moist. If you separated the sauce, reheat it on the stovetop or in the microwave and drizzle over the reheated bowl. Enjoy your delicious chicken and rice bowls all over again!

Frequently Asked Questions About Sticky Chicken Rice Bowls

Got questions about making the perfect sticky chicken rice bowls? I’ve got answers! Here are some of the most common questions I get asked about this recipe:

Can I use other vegetables besides broccoli?

Absolutely! Broccoli is my go-to, but you can easily swap it out for other veggies you love. Some great alternatives include:

Cauliflower: Adds a similar texture to broccoli and soaks up the sauce beautifully.
Bell peppers: Adds a pop of color and sweetness.

Snap peas: Adds a nice crunch.
Carrots: Adds a touch of sweetness and a vibrant color.

Just make sure to adjust the cooking time as needed, depending on the vegetable you choose.

What if I don’t have arrowroot powder?

No problem! Arrowroot powder is a great gluten-free thickener, but you can easily substitute it with cornstarch. Just use the same amount (1 tablespoon mixed with 2 tablespoons of water) and follow the same instructions for thickening the sauce. If you don’t have either, you can simmer the sauce for a bit longer to allow it to reduce and thicken naturally, but keep a close eye on it to prevent burning.

Can I make these spicy chicken and rice bowls vegetarian or vegan?

Definitely! To make these bowls vegetarian, simply replace the chicken with tofu or tempeh. Press the tofu to remove excess water, then cube it and pan-fry or bake it until golden brown. For a vegan version, make sure to use maple syrup or agave nectar instead of honey in the sauce. You’ll have a delicious and satisfying plant-based meal in no time!

What other proteins can I use in these bowls?

While chicken is the star of the show in this recipe, you can certainly experiment with other proteins. Here are a few ideas:

Shrimp: Cooked shrimp would be a delicious and quick-cooking option.
Pork: Thinly sliced pork tenderloin would also work well.
Ground turkey or chicken: This is a great way to use up ground meat and adds a different texture to the dish.

Just adjust the cooking time accordingly to ensure your protein is cooked through.

Variations of Sticky Chicken Rice Bowls You Can Try

The best part about these sticky chicken rice bowls? They’re super versatile! Here are a few fun variations to switch things up:

Vegan: Swap the chicken for crispy tofu and use maple syrup instead of honey in the sauce. It’s just as delicious and totally plant-based!

Gluten-Free: Make sure to use tamari instead of soy sauce to keep it gluten-free. Also, double-check that your sriracha and other condiments are gluten-free as well.
Grilled Chicken Rice Bowls: Fire up the grill! Marinate the chicken in the sticky sauce, then grill it until it’s cooked through and slightly charred. Serve over rice with grilled broccoli for a smoky twist.
Spicy Peanut Chicken Bowls: Add a tablespoon of peanut butter to the sticky sauce for a rich, nutty flavor. Increase the sriracha for an extra kick, and garnish with chopped peanuts and cilantro.

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