I love a bowl that feels like a warm hug: tender, glossy chicken glazed in a sticky sauce, bright green broccoli, and fluffy rice that soaks up every drop. These Sticky Chicken Bowls hit that comfort spot with a little heat, a little sweet, and plenty of crunch.

Why You’ll Love This Sticky Chicken Bowl

Balanced comfort: sweet honey and salty soy create a syrupy glaze that clings to each piece of chicken for maximum flavor in every bite.
Weeknight-friendly: the steps move quickly, so you get dinner on the table without a lot of fuss.
Textural contrast: tender chicken, slightly crisp broccoli, and a creamy spicy mayo deliver a satisfying mix of textures.
Customizable: swap grains, tweak the heat, or add toppings to make it your own.
Crowd-pleaser: it’s familiar but exciting, which makes it great for family dinners or when friends stop by.

In case you want other weeknight chicken ideas to rotate through, I sometimes pair this with inspiration from my slow-cooker favorites like 10 best slow cooker chicken recipes for nights when I want hands-off cooking.

Gathering Your Ingredients

2 cups uncooked rice — the base; jasmine or medium-grain rice soaks up the sauce beautifully.
2 small heads broccoli, chopped — provides color, crunch, and a fresh contrast to the sticky chicken.
3 large chicken breasts — lean, quick-cooking, and easy to slice into strips.
2 tbsp olive oil — for searing the chicken; you can also use avocado oil for a higher smoke point.
1 tsp salt — to season the chicken and bring out the flavors.
1/2 tsp pepper — balances the sweetness with a little bite.
1 tsp chili powder — adds gentle warmth; adjust to taste.
1 tsp smoked paprika — gives a subtle smokiness that deepens the glaze.
1 tsp onion powder — rounds out the savory profile.
1 tsp oregano — a hint of herbaceous warmth.
1/2 cup soy sauce — salty backbone of the sticky sauce; low-sodium works fine.
1/2 cup honey — the sweet, glossy component that makes the sauce sticky and irresistible.
1/4 cup rice vinegar — brightens the sauce and cuts through the sweetness.
3 cloves garlic, minced — aromatic punch that makes the sauce sing.
2 tbsp sriracha — delivers heat and a touch of vinegar tang.
2 tsp sesame oil — nutty depth; a little goes a long way.
1 tsp ground ginger — warm spice that complements the garlic and honey.
2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry — thickens the sauce without cloudiness.
1/2 cup mayo — base for the spicy mayo drizzle; creamy and cooling.
1 tbsp sriracha — for the spicy mayo; increase for more heat.
2-3 tbsp water — to thin the mayo to a drizzleable consistency.
sesame seeds for topping — nutty crunch and pretty finish.

If you prefer crispier chicken, try boneless thighs or explore quick air-fryer options like this air fryer chicken thighs recipe for a different texture.

How to Put It All Together

These steps are straightforward and forgiving. Read through once, then move from stove to bowl with confidence.

Cook the rice according to package instructions and set aside.
Chop broccoli into small florets and set aside.
Slice chicken breasts into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
Heat oil in a skillet, add chicken, and cook until golden and fully cooked through.
Steam or sauté broccoli in the same pan or separately until tender.
Whisk together sticky sauce ingredients in a bowl, pour into the skillet with chicken, and simmer until thickened.
Stir together spicy mayo using mayo, sriracha, and water until pourable.
Assemble bowls with rice, chicken, broccoli, drizzle spicy mayo, and top with sesame seeds.

A little practical note: when you add the sticky sauce to the hot pan, lower the heat so the honey does not burn. If it reduces too quickly, add a splash of water to loosen it and keep everything glossy.

For a parallel technique when I want even quicker bites, I sometimes adapt the chicken strip cooking into skewers and grill them; check out this playful take on skewers like garlic parmesan chicken skewers for different flavors.

My Favorite Tricks for Perfect Results

Pat the chicken dry before seasoning so it browns rather than steams. That caramelization gives the sauce something to cling to.
Toss the broccoli into the skillet for the last minute with the chicken to pick up a touch of sauce and color.
Make the sauce ahead and store in the fridge for up to 3 days; it warms quickly and stays glossy.
Use a thermometer to check chicken doneness if you want to be sure – 165 F is the safe internal temperature.
If the sauce thickens too much after cooling, whisk in a teaspoon of hot water to loosen it before reheating.

If you enjoy stuffed chicken recipes for special dinners, you might like the technique behind this apple brie stuffed chicken for an elegant change.

Creative Ways to Make It Yours

Swap the rice for quinoa, farro, or cauliflower rice for different textures and nutrition profiles.
Use boneless skin-on chicken thighs instead of breasts for extra richness and juiciness.
Add roasted pineapple or mandarins to the bowl for a bright, sweet contrast.
Swap honey for maple syrup or brown sugar for nuanced sweetness.
Make it vegetarian: replace chicken with tofu or tempeh and pan-fry until golden.

If you want a Baja-style twist with citrus and slaw, try building your bowl with ideas from a Baja-style chicken bowl for a fresher, zippier profile.

How to Serve and Savor

Serve these bowls steaming hot with the glossy chicken nestled beside rice and broccoli. Drizzle the spicy mayo in a ribbon across the top and scatter toasted sesame seeds for that cafe-worthy finish. For extra brightness, squeeze a wedge of lime or scatter chopped scallions and cilantro. I love serving them family-style so everyone can pile on pickled vegetables, sliced cucumbers, or extra sriracha.

Pair with a chilled, crisp beer or a light white wine if you want a sip that refreshes between bites.

Keeping It Fresh

Refrigerator: Store components in separate airtight containers for up to 3 days. Rice can dry out, so add a sprinkle of water before reheating.
Freezing: Cooked chicken with sauce can be frozen for up to 2 months, but broccoli will get soft; freeze only the chicken if texture matters.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to regain that glossy sauce, or microwave in short bursts, stirring in between.
Assemble fresh: If possible, reheat chicken and rice separately, steam fresh broccoli, and assemble just before serving for the best texture.

Your Questions, Answered

Q: Can I make the sauce less sweet?
A: Yes. Reduce the honey by half and increase rice vinegar or soy sauce slightly to re-balance. Taste as you go.

Q: Can I use frozen broccoli?
A: You can. Thaw and pat dry first, then sauté briefly to prevent it from becoming mushy. Frozen florets will be softer than fresh.

Q: Is arrowroot necessary?
A: Arrowroot or a cornstarch slurry helps thicken the sauce and make it cling. If you do not have arrowroot, use cornstarch in the same ratio.

Q: How spicy is this?
A: The heat comes from sriracha and chili powder. Start with the amounts listed and add more to taste. The spicy mayo also adds heat, but you can reduce or omit it.

Conclusion

If you want a bowl that feels like comfort food but with bright, modern flavors, these Sticky Chicken Bowls are a go-to in my weeknight rotation. They are forgiving, fast, and endlessly adaptable, which is why I keep making them when I need a confident dinner. For inspiration and variations from other cooks who adore sticky-sauced chicken bowls, I like comparing notes with recipes like Erin Lives Whole’s Sticky Chicken Rice Bowls, exploring a homestyle take at Alaska from Scratch’s Sticky Chicken Rice Bowls, or reading a creative riff in Emma Kula’s sticky sesame chicken bowls. Try it tonight and let me know what twist you added — I love swapping secrets.