Sticky Chicken Rice Bowls Recipe
These sticky chicken rice bowls are quick, flavorful, and packed with nutritious veggies. The homemade sticky sauce makes the chicken extra savory, while the rice adds a comforting base.
Ingredients
- 2 chicken breasts
- 1 cup uncooked rice sushi or jasmine for stickiness
- 1 1/2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Sticky Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 garlic cloves minced
- 1 tablespoon sriracha optional
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Rinse the rice under cold water and cook according to package instructions. Once done, set aside and keep warm.
- In a bowl, combine soy sauce, honey, garlic, ginger, rice vinegar, and sriracha (if using). Add the chicken breasts and marinate for at least 20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes on each side, until cooked through. Let the chicken rest before slicing it thin.
- Layer the rice at the bottom of each bowl. Top with sliced chicken, cooked broccoli, and drizzle with sticky sauce. Garnish with sesame seeds or green onions if desired.
Video
Notes
Chicken Breasts: They are lean, cook quickly, and absorb the sticky sauce well.
Rice: Use sushi or jasmine rice for an extra sticky and comforting texture.
Sticky Sauce: A mix of soy sauce, honey, vinegar, and spices that gives the dish a delicious savory-sweet flavor.