Name: Healthy Sticky Chicken Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 2 cups uncooked rice; 2 small heads broccoli, chopped; 3 large chicken breasts; 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; Sticky Sauce:; 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 arrowroot powder mixed with 2 tbsp water (or cornstarch slurry); Spicy Mayo:; 1/2 cup mayonnaise; 1 tbsp sriracha; 2–3 tbsp water; For Serving: Sesame seeds

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A good bowl should do more than just fill me up—it should hit every flavor note, feel comforting, and leave me satisfied without that heavy post-meal slump. That’s exactly what I get with these Healthy Sticky Chicken Bowls. They’re sweet, savory, just a little spicy, and packed with lean protein and fiber-rich veggies. It’s basically my weeknight go-to when I want something fast, flavorful, and a little indulgent without the guilt.

Healthy Sticky Chicken Bowls Recipe

Why I Love This Recipe

This recipe has become one of my ride-or-die dishes for several reasons:

It tastes like takeout but is loaded with clean, whole ingredients.
The sticky glaze clings to every bite of chicken, and that garlic-honey-sriracha combo? Pure magic.
It’s a meal-prepper’s dream—I just portion everything out and have lunch ready all week.
I can mix and match sides or toppings depending on what I have.
Even the picky eaters in my house ask for seconds—no joke.
It’s super adaptable: I can adjust the heat, the veggies, or even swap the chicken for tofu or shrimp.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups uncooked rice
2 small heads broccoli, chopped
3 large chicken breasts
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

Sticky Sauce:
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 arrowroot powder mixed with 2 tbsp water to make a slurry (or sub cornstarch)

Spicy Mayo:
1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water

For serving:
Sesame seeds

Directions

I start by cooking the rice according to the package instructions and set it aside.
While the rice cooks, I chop the broccoli into small florets and slice the chicken breasts into thin strips.
I season the chicken with salt, pepper, paprika, chili powder, onion powder, and oregano.
In a large skillet, I heat the olive oil and cook the chicken until it’s golden and cooked through.
I steam or sauté the broccoli until it’s tender—I sometimes do this in the same pan to save dishes.
Then, I whisk together all the sticky sauce ingredients and pour it into the skillet with the chicken. I simmer it just until it thickens into a glossy glaze.
For the spicy mayo, I stir together mayo, sriracha, and just enough water to make it pourable.
I assemble each bowl with a scoop of rice, chicken, and broccoli, then drizzle with spicy mayo and sprinkle with sesame seeds.

Servings and Timing

Servings: 5
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 559 kcal

Variations

Protein swaps: I sometimes use boneless skinless chicken thighs for a juicier bite. Tofu or shrimp work really well too.
Low-carb option: I swap the rice for cauliflower rice to keep it light and low in carbs.
Veggie boost: I toss in shredded carrots, edamame, or sautéed bell peppers for extra fiber and color.
Nutty flair: A sprinkle of crushed peanuts or chopped cashews adds crunch and flavor.
Gluten-free: I make it gluten-free by using tamari instead of soy sauce and double-check all my sauces.

Storage/Reheating

I store the rice, chicken, and sauce in separate airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat everything gently in the microwave or in a pan over low heat. If the sauce thickens too much in the fridge, I stir in a splash of water while reheating to loosen it up. The spicy mayo stays good in the fridge for about a week—just give it a quick stir before serving.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless skinless chicken thighs when I want more flavor and tenderness. Just keep in mind they might take a minute or two longer to cook through.

What can I use instead of arrowroot powder?

I usually go with cornstarch as a substitute. Tapioca starch works too. Just mix it with water to make a slurry before adding it to the sauce.

Can I make this ahead of time?

Absolutely. I make it ahead and store the components separately. When it’s time to eat, I reheat and assemble fresh for the best texture.

What’s the best rice for this bowl?

Sticky rice is my top pick—it holds the sauce really well. Jasmine and basmati rice are also great alternatives if I want something a little lighter.

How do I adjust the spice level?

I just reduce the amount of sriracha in both the sauce and the spicy mayo if I want it milder. Or if I’m feeling bold, I add a little extra to crank up the heat.

Conclusion

These Healthy Sticky Chicken Bowls are everything I want in a quick, cozy, and feel-good meal. They’re easy to prep, easy to customize, and every bite delivers that crave-worthy combo of sweet, savory, and spicy. Whether I’m meal prepping for the week or pulling dinner together on a busy night, this recipe never lets me down.