Easy Sticky Chicken Bowls with Sweet and Spicy Sauce

Spread the love

Sticky Chicken Bowls

A bowl that hits every note—sweet, savory, sticky, and a little spicy—is really gratifying. These Sticky Chicken Bowls do exactly that: they mix delicate, well-seasoned chicken with a shiny, garlicky sauce that sticks to every bite.

It tastes like takeout, but it’s actually full of genuine food, balanced flavors, and a lot of good-for-you food. One thing I’ve learned from making this dish a lot is that it’s really crucial not to overcook the sauce.

The arrowroot slurry thickens fast, so take it off the heat as soon as it gets shiny and coats the spoon. That one little piece of advice transformed how I make sauce for good. To soak up the sauce, serve it over warm, chewy Sticky Rice. For an extra spicy sensation, sprinkle it with creamy Sriracha Mayo.

What I like best is This recipe helps you reach your balanced eating goals by giving you lean protein, fiber-rich broccoli, and a sauce that is naturally sweetened with honey and portion-controlled. Studies have even shown that meals heavy in protein and fiber can help you feel full and stop you from eating too much.

It’s warm, quick, and surprisingly light.

If you make your own version, please let me know in the comments what you think!

What’s so great about this food?

I can make it in less than 50 minutes, and it feels like I’m treating myself more than I really am. It’s saved me on so many busy weeknights.
The sticky glaze always impresses: the sauce is sweet from the honey, sharp from the garlic, and spicy from the sriracha.
I made it for meal prep by putting everything into containers with Sticky Rice and a side of Sriracha Mayo so I can have easy lunches on weekdays.
It helps me eat healthier without worrying too much: Lean chicken, broccoli, and real food make for clean eating without the fuss.
The whole family adores it: It’s one of those rare recipes when everyone is happy and there are no complaints.

How to Make Sticky Chicken Bowls

Main Course

Asian-inspired and fusion cuisine

Time to get ready: 15 minutes
Time to cook: 25 minutes
Total Time: 40 minutes

Calories: 559 kcal
Number of servings: 5

Tools

A big skillet or sauté pan
Medium-sized pot for rice
Bowls for Mixing
Cutting Board
Chef’s Knife
Measuring cups and spoons
A whisk or spoon for mixing sauce

Things you need

2 cups of uncooked rice
2 tiny heads of broccoli, cut up
3 big chicken breasts
2 tablespoons of olive oil
1 tsp of salt
1/2 tsp of pepper
1 tsp chili powder
1 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of oregano

Sauce that sticks:

1/2 cup of soy sauce
1/2 cup of honey
1/4 cup of rice vinegar
3 cloves of garlic, chopped up
2 tbsp sriracha
2 tsp of oil from sesame seeds
1 teaspoon of ground ginger
2 tsp arrowroot powder combined with 2 tbsp water to produce a slurry instead of cornstarch

Mayo with a kick:

1/2 cup mayonnaise
1 tablespoon sriracha
2–3 tablespoons water
sesame seeds for topping

How to Do It

Follow the package directions to cook the rice, then set it aside.
Cut the broccoli into small pieces and set them aside.
Cut the chicken breasts into strips and add salt, pepper, paprika, chili powder, onion powder, and oregano.

Put oil in a skillet and heat it up. Add the chicken and cook it until it is golden brown and fully cooked.
In the same pan or in a different one, steam or sauté broccoli until it is soft.
In a bowl, whisk together the ingredients for the sticky sauce. Pour the sauce over the chicken in the skillet and let it cook until it thickens.
Mix together mayo, sriracha, and water to make a spicy mayo that you can pour.
Put rice, chicken, broccoli, and spicy mayo in bowls, and then sprinkle sesame seeds on top.

Helpful Kitchen Tips!

Don’t skip the slurry; just time it right. The arrowroot (or cornstarch) slurry thickens quickly, so add it after the sauce starts to simmer and keep stirring. The sauce won’t reduce correctly if you add it too soon.
Cut the chicken into even pieces: Choose strips that are thin and even so they cook at the same speed and stay juicy. Some parts may be dry while others are still undercooked if the cuts are not even.
Toasting sesame seeds is a small step that makes a tremendous difference in flavor. It only takes 1–2 minutes in a dry pan to make them smell and taste nuttier. It’s well worth it.
If you’re cooking rice separately, use a steamer basket or put the broccoli in a sieve over the saucepan during the last 5 minutes. Saves time and dishwashing.
Let the glaze sit on the chicken: After putting the sticky sauce on the chicken, turn off the heat and let it sit for 3 to 5 minutes. It stays wet and tastes better.
If the sauce is too spicy, add a little more honey or rice vinegar to balance out the heat. It makes the heat less intense without making the taste less strong.

Do you have any quick questions?

Q. Is it okay to use chicken thighs instead of breasts?: Yes, boneless skinless thighs work well. They have more flavor and are juicier. Just change the cooking time, since they may need an extra minute or two.
Q. Is there something else I can use instead of arrowroot powder?: Yes, for sure! Cornstarch is the most popular substitute; just use the same quantity to form a slurry. Tapioca starch is another good choice.
Q. Is it possible to create this dish ahead of time?: Yes, of course. For the finest texture, cook and store the rice, chicken, and sauce separately. Before serving, reheat gently and put together fresh.
Q. What kind of rice goes best with it?: Sticky rice is the best choice for soaking up that shiny sauce, but jasmine or basmati rice would work just as well.
Q. Is it possible to change the level of spice?: Yes, of course! If you can’t handle heat, use less sriracha in the sauce and the spicy mayo. Or give it a boost if you want a kick!
Q. Does this dish not have gluten?: Yes, it can be! Use a gluten-free soy sauce or tamari and make sure that all of your condiments are gluten-free.