Sticky Chicken Bowls deliver that perfect combination of sweet, savory, and sticky in one deeply satisfying dinner. I’ve been making versions of this recipe for years, ever since I realized that the best takeout flavors could be recreated at home with better ingredients and more love.
What started as an experiment to satisfy my family’s craving for Chinese takeout has become our Tuesday night tradition. The glossy honey-garlic glaze that coats every piece of chicken, combined with tender broccoli and that creamy sriracha mayo, hits every note you want in a comfort meal while still being packed with real, nourishing ingredients. My grandchildren call it “the sticky bowl,” and they’ve been known to lick their plates clean. Your kitchen’s about to smell incredible.
Why Sticky Chicken Bowls Belong in Your Recipe Box
I’ve made these Sticky Chicken Bowls on countless busy weeknights, and they never fail to satisfy. What makes this recipe special is how it captures that addictive takeout flavor while using simple, wholesome ingredients you can feel good about feeding your family.
- Ready in under 50 minutes including rice cooking time, faster than delivery
- The sticky glaze balances sweet honey with sharp garlic and just enough sriracha heat
- Perfect for meal prep since the components stay fresh for days when stored separately
- Lean chicken breast and fiber-rich broccoli make it genuinely nourishing
- Kids and adults alike love the sweet-spicy flavor combination
- Costs a fraction of takeout while tasting even better
What Goes Into This Sticky Chicken Bowl
Chicken Breasts form the lean protein base. I always slice them into strips rather than cubes because the increased surface area means more of that delicious glaze clings to each piece.
Honey provides natural sweetness to balance the salty soy sauce. In my kitchen, I prefer using local honey when possible, and its thick consistency helps create that perfect sticky coating.
Soy Sauce brings the essential umami and saltiness. I use regular soy sauce rather than low-sodium because the honey and rice vinegar balance the salt level perfectly.
Rice Vinegar adds brightness and tang that prevents the sauce from being cloying. This acidity is what makes the glaze so addictive and well-balanced.
Fresh Garlic is absolutely essential for authentic flavor. I always mince it finely so it distributes evenly throughout the sauce, and I use three full cloves because we love that punchy garlic flavor.
Sriracha contributes just enough heat to make things interesting without overwhelming. I love how it adds complexity to the sweet sauce, and you can always adjust the amount to your family’s heat preference.
Sesame Oil provides a nutty, toasted flavor that makes the sauce taste authentically Asian. Just 2 teaspoons makes a noticeable difference in the depth of flavor.
Arrowroot Powder or Cornstarch thickens the sauce to that perfect glossy consistency. I’ve learned that mixing it with cold water first prevents lumps and ensures smooth results every time.
Broccoli adds nutrition, color, and a pleasant textural contrast to the tender chicken. I always cut it into small florets so it cooks quickly and evenly.
From Start to Finish
Step 1. I always start by cooking the rice according to package directions, then set it aside. Getting this done first means everything comes together smoothly at the end.
Step 2. Chop the broccoli into small, bite-sized florets and set aside. Betty’s tip: keeping the pieces small ensures they cook quickly and are easy to eat in the bowl.
Step 3. Slice the chicken breasts into strips and season generously with salt, pepper, paprika, chili powder, onion powder, and oregano. I’ve found that seasoning the chicken directly gives better flavor than relying on the sauce alone.
Step 4. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature.
Step 5. While the chicken cooks or right after, steam or sauté the broccoli in the same pan or separately until tender but still bright green, about 4-5 minutes. I love using the same pan because the chicken drippings add extra flavor to the broccoli.
Step 6. For the sticky sauce, whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and the arrowroot slurry in a bowl until completely smooth with no lumps.
Step 7. Pour the sauce into the skillet with the cooked chicken. The key is to let it simmer gently while stirring constantly until it thickens and becomes glossy, about 2-3 minutes. I’ve learned not to overcook the sauce or it becomes too thick.
Step 8. For the spicy mayo, stir together the mayonnaise, sriracha, and water until it reaches a drizzleable consistency. You want it thin enough to create those pretty lines over the bowl.
Step 9. To assemble, place a generous scoop of rice in each bowl. Top with the sticky chicken and broccoli, drizzle with the spicy mayo, and finish with a sprinkle of sesame seeds for that restaurant-quality touch.
Making the Most of Leftovers
I typically store the rice, chicken, and sauce separately in airtight containers in the refrigerator for the best texture. When stored this way, everything stays fresh for up to 4 days, and you can quickly assemble fresh bowls throughout the week.
The chicken and sauce can be stored together if you prefer, though the chicken may absorb more sauce and become slightly softer. The spicy mayo should definitely be kept separate and drizzled fresh when serving.
For reheating, I’ve found gentle heat works best to prevent the chicken from drying out. Place the chicken with a splash of water or chicken broth in a covered skillet over low heat, stirring occasionally until warmed through. You can also microwave on 50% power in 30-second intervals, stirring between each interval. The rice reheats beautifully in the microwave with a damp paper towel over the top to add moisture.
Sides That Shine
- Sticky rice is my preferred base because it soaks up every drop of that incredible sauce. The slightly sticky texture holds everything together perfectly for easy eating.
- Egg fried rice turns this into an even more substantial meal. The savory rice complements the sweet glaze beautifully, and if you enjoy fried rice, my High Protein Crispy Garlic Chicken Fried Rice uses similar techniques.
- Asian cucumber salad adds cool, refreshing crunch that balances the rich, sticky chicken. A simple rice vinegar dressing with a touch of sesame oil is all you need.
- Steamed edamame brings extra protein and a pop of green color. Sprinkle with sea salt and they make a perfect side dish or appetizer.
- Crispy wonton strips add textural contrast and make the bowls feel extra special. You can buy them pre-made or fry your own wonton wrappers cut into strips.
- Stir-fried vegetables like snap peas, carrots, or bell peppers add more nutrition and color. For more Asian-inspired chicken recipes, try my Chinese Chicken with Garlic Sauce which pairs well with similar sides.
FAQs
Absolutely. Boneless, skinless thighs stay even juicier and work beautifully with the sticky glaze, though they’ll take a few minutes longer to cook through completely.
Simply stir in warm water or chicken broth a tablespoon at a time until it reaches your desired consistency. The sauce thickens as it cools, so what seems slightly thin in the pan will be perfect when served.
Yes, reduce or omit the sriracha in both the sauce and the mayo. The honey-garlic flavor is still delicious without any heat, and adults can add hot sauce at the table.
Sticky Chicken Bowls
Ingredients
Equipment
Method
- Cook rice according to package instructions and set aside.
- Chop broccoli into small, bite-sized florets and set aside.
- Slice chicken breasts into strips and season generously with salt, pepper, paprika, chili powder, onion powder, and oregano.
- Heat olive oil in large skillet over medium-high heat. Add seasoned chicken strips and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature.
- Steam or sauté broccoli in same pan or separately until tender but still bright green, about 4-5 minutes.
- Pour sauce into skillet with cooked chicken. Simmer gently while stirring constantly until sauce thickens and becomes glossy, about 2-3 minutes. Don’t overcook or sauce becomes too thick.
- For spicy mayo, stir together mayonnaise, sriracha, and water until it reaches drizzleable consistency.
- To assemble, place generous scoop of rice in each bowl. Top with sticky chicken and broccoli, drizzle with spicy mayo, and finish with sprinkle of sesame seeds.
