There’s something deeply satisfying about a bowl that hits every note sweet, savory, sticky, and a little spicy. These Sticky Chicken Bowls do just that, combining tender, well-seasoned chicken with a glossy, garlicky glaze that clings beautifully to every bite.
It’s a meal that feels like takeout but is actually packed with real ingredients, balanced flavors, and a whole lot of feel-good nourishment. One thing I’ve learned from making this dish on repeat is how important it is to not overcook the sauce.
The arrowroot slurry thickens quickly so once it’s glossy and coats the spoon, pull it off the heat. That one small tip changed my sauce game forever. Pair it with warm, chewy Sticky Rice to soak up the sauce, or drizzle with creamy Sriracha Mayo for an extra spicy kick.
The best part? This recipe supports balanced eating goals you’re getting lean protein, fiber-rich broccoli, and a portion-controlled sauce that’s naturally sweetened with honey. Research even shows that meals high in protein and fiber can improve satiety and reduce overeating.
It’s cozy, quick, and surprisingly light.
Let me know if you try your own version I’d love to hear your spin in the comments!
What’s So Special About This Dish?
- It’s saved me on so many busy weeknights: I can whip it up in under 50 minutes, and it feels way more indulgent than it actually is.
- That sticky glaze never fails to impress: Sweet honey, sharp garlic, and sriracha make the sauce addictive but still balanced.
- I’ve customized it for meal prep: I portion everything into containers with Sticky Rice and a side of Sriracha Mayo for easy weekday lunches.
- It helps me eat better without overthinking it: Lean chicken + broccoli + real ingredients = clean eating without the fuss.
- The whole family loves it: It’s one of those rare dishes where no one complains just clean bowls all around!
Sticky Chicken Bowls Recipe
Sticky Chicken Bowls combine tender chicken, sweet-spicy glaze, and crisp broccoli over fluffy rice. This easy weeknight meal delivers bold flavor, healthy ingredients, and total satisfaction in every bite.
Course: Main Course
Cuisine: Asian-inspired, fusion
Prep Time:15minutes
Cook Time:25minutes
Total Time:40minutes
Calories: 559kcal
Servings: 5
Equipment
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Large skillet or sauté pan
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Medium saucepan (for rice)
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Mixing Bowls
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Cutting Board
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Chef’s Knife
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Measuring Spoons and Cups
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Whisk or spoon for mixing sauce
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 to make a slurry sub cornstarch
Spicy mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 –3 tbsp water
- sesame seeds for topping
Instructions
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Cook the rice according to package instructions and set aside.
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Chop broccoli into small florets and set aside.
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Slice chicken breasts into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
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Heat oil in a skillet, add chicken, and cook until golden and fully cooked through.
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Steam or sauté broccoli in the same pan or separately until tender.
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Whisk together sticky sauce ingredients in a bowl, pour into the skillet with chicken, and simmer until thickened.
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Stir together spicy mayo using mayo, sriracha, and water until pourable.
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Assemble bowls with rice, chicken, broccoli, drizzle spicy mayo, and top with sesame seeds.
Nutrition
Calories: 559kcal | Carbohydrates: 73g | Protein: 15g | Fat: 25g | Cholesterol: 21mg | Sodium: 1553mg | Fiber: 4g | Sugar: 34g
Helpful Tips From My Kitchen!
- Don’t skip the slurry just time it right: The arrowroot (or cornstarch) slurry thickens fast, so add it after the sauce starts simmering and stir constantly. If you add it too early, the sauce won’t reduce properly.
- Slice the chicken evenly: Go for thin, uniform strips so they cook at the same pace and stay juicy. Uneven cuts can leave some pieces dry while others are still undercooked.
- Toast your sesame seeds: It’s a tiny step that adds big flavor. Just a quick 1-2 minutes in a dry pan makes them nuttier and more aromatic totally worth it.
- Steam broccoli over the rice pot: If you’re cooking rice separately, use a steamer basket or place broccoli in a sieve over the pot during the last 5 minutes. Saves time and dishes.
- Let the chicken rest in the glaze: After coating the chicken in the sticky sauce, turn off the heat and let it sit for 3–5 minutes. It absorbs more flavor and stays moist.
- Balance heat with sweet: If you find the sauce too spicy, add a splash of extra honey or a few drops of rice vinegar. It softens the heat without dulling the flavor.
Quick Questions?
Q. Can I use chicken thighs instead of breasts?
Ans: Yes, boneless skinless thighs work great—they’re juicier and slightly more flavorful. Just adjust the cooking time as they may take a minute or two longer.
Q. Is there a substitute for arrowroot powder?
Ans: Definitely! Cornstarch is the most common alternative—just use the same amount to make a slurry. Tapioca starch also works well.
Q. Can I make this recipe ahead of time?
Ans: Absolutely. Cook and store the rice, chicken, and sauce separately for best texture. Reheat gently before serving and assemble fresh.
Q. What’s the best rice to serve with it?
Ans: Sticky Rice is a top pick for soaking up that glossy sauce, but jasmine or basmati rice work well too.
Q. Can I adjust the spice level?
Ans: Of course! Cut back on the sriracha in both the sauce and the spicy mayo if you’re sensitive to heat. Or boost it if you like a kick!
Q. Is this recipe gluten-free?
Ans: It can be! Just use a gluten-free soy sauce or tamari, and double-check all condiments to ensure they’re gluten-free.