Sticky chicken rice bowls combine tender chicken, sweet-spicy glaze, crisp broccoli, and fluffy rice for a satisfying one-bowl dinner full of flavor.

Scale

2 cups uncooked rice

2 small heads broccoli, chopped

3 large chicken breasts, sliced

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

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 cornstarch + 2 tbsp water (slurry)

1/2 cup mayonnaise

1 tbsp sriracha

2–3 tbsp water

Sesame seeds for garnish

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1. Cook rice according to package directions and set aside.

2. Steam or sauté broccoli until crisp-tender, then set aside.

3. Slice chicken and season with salt, pepper, paprika, chili powder, onion powder, and oregano.

4. Heat olive oil in a skillet and cook chicken until golden brown and cooked through.

5. Whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a bowl.

6. Pour sauce into skillet and simmer. Add cornstarch slurry and stir until thickened.

7. Return chicken to pan and coat evenly in the sticky sauce.

8. Mix mayonnaise, sriracha, and water for spicy mayo drizzle.

9. Assemble bowls with rice, chicken, broccoli, and spicy mayo. Garnish with sesame seeds.

Use chicken thighs or tofu as a substitute.

Adjust spice level by increasing or reducing sriracha.

Make ahead and store separately for easy meal prep.

Serve with jasmine rice for the best texture and flavor.