Sticky Chicken Rice Bowls are a delightful combination of savory and sweet flavors, making them a perfect meal for any time of the day. This dish is not only easy to prepare but also packed with essential nutrients. The tender chicken pieces, cooked in a rich sauce, served over fluffy rice, and paired with fresh vegetables, make for a satisfying and wholesome meal. Whether you are looking for a quick weeknight dinner or a meal prep option, this recipe will not disappoint.
Why You Will Love Making This Recipe
You’ll love making Sticky Chicken Rice Bowls because they are incredibly versatile and customizable. The recipe is straightforward, allowing even novice cooks to achieve great results. The sweet and tangy sauce made from soy sauce, honey, rice vinegar, and sriracha is a crowd-pleaser, offering a burst of flavors in every bite. Additionally, this dish is a fantastic way to incorporate more vegetables into your diet, as you can easily add your favorites like broccoli, bell peppers, or snap peas. Plus, it’s a great meal prep option, staying fresh and delicious for days.
Ingredients
- 1 cup rice
- 2 cups broccoli florets
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon arrowroot powder mixed with 2 tablespoons water (slurry)
- Optional toppings: sesame seeds, sliced green onions, spicy mayo
Directions & Instructions
- Cook the Rice and Steam Broccoli: Begin by cooking the rice according to the package instructions. Simultaneously, steam the broccoli until tender and set aside.
- Prepare the Chicken: In a bowl, coat the chicken pieces with olive oil and season with a pinch of salt and pepper. Cook the chicken in an air fryer at 400°F until it reaches an internal temperature of 160°F, or alternatively, pan-fry until fully cooked.
- Make the Sauce: In a pot, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then add the arrowroot slurry to thicken the sauce.
- Combine and Serve: In a large bowl, mix the cooked rice, steamed broccoli, and chicken. Pour the sauce over the mixture, ensuring everything is well-coated. Top with sesame seeds, sliced green onions, and a drizzle of spicy mayo if desired.
Nutritional Information
- Calories: 450
- Protein: 28g
- Carbohydrates: 60g
- Fat: 12g
- Fiber: 4g
- Sugar: 20g
Variations
- Protein: Substitute chicken with tofu, shrimp, or beef.
- Vegetables: Add bell peppers, snap peas, or carrots for extra crunch.
- Grains: Swap rice for quinoa or cauliflower rice for a lower-carb option.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, Sticky Chicken Rice Bowls are perfect for meal prep. Store in airtight containers and reheat when ready to eat.
What can I use instead of arrowroot powder?
Cornstarch can be used as a substitute for arrowroot powder to thicken the sauce.
How spicy is this dish?
The spice level can be adjusted by varying the amount of sriracha used. Start with less if you prefer a milder taste.
Pro Tips by Elisa
- Marinate the Chicken: For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
- Crispy Chicken: For a crispy texture, coat the chicken pieces in a bit of cornstarch before frying.
- Sauce Consistency: Ensure the sauce thickens to a syrupy consistency before mixing with the other ingredients.
Serving Suggestions
- Serve with a side of miso soup or a simple green salad.
- Garnish with additional fresh herbs like cilantro or basil for a burst of freshness.
- Pair with a light and refreshing beverage like iced green tea or lemonade.
