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–+ servings
Healthy Sticky Chicken Bowls

Irresistibly Healthy Sticky Chicken Bowls for Flavor Lovers

Delight in these Healthy Sticky Chicken Bowls packed with high-protein goodness and fiber-rich veggies, perfect for meal prep and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Sticky Rice Jasmine or basmati are great alternatives.
For the Vegetables
  • 2 cups Broccoli Can be steamed or sautéed.
For the Protein
  • 1 pound Chicken Breasts Boneless skinless thighs can be used.
For Cooking
  • 2 tablespoons Olive Oil Swap with sesame oil for deeper flavor.
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Chili Powder Use more for extra heat.
  • 1 teaspoon Smoked Paprika A little goes a long way.
  • 1 teaspoon Onion Powder Fresh onions can substitute.
  • 1 teaspoon Oregano Fresh or dried will work!
For the Sticky Sauce
  • 1/4 cup Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Honey Maple syrup works too.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used.
  • 2 cloves Garlic Always use fresh for the best taste.
  • 1 teaspoon Sriracha Less for milder flavor.
  • 1 teaspoon Sesame Oil Adjust based on taste preference.
  • 1 teaspoon Ground Ginger Fresh ginger can be substituted.
  • 1 tablespoon Arrowroot Powder Cornstarch can be an alternative.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Greek yogurt makes a lighter substitute.
  • 1 tablespoon Sriracha Add water to reach desired consistency.

Equipment

  • Skillet
  • Pot
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Cook the sticky rice according to package instructions. Rinse, boil for about 15-20 minutes, then fluff and cover.
  2. Chop broccoli into small florets. Steam or sauté in olive oil for 5-7 minutes until bright green.
  3. Slice chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes until golden brown and cooked through.
  5. Whisk soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot powder in a bowl. Pour over chicken and cook for another 2-3 minutes until thickened.
  6. Combine mayonnaise, sriracha, and water in a small bowl to desired consistency.
  7. Assemble the bowls with rice as the base, topped with chicken, broccoli, and drizzled spicy mayo.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 10IUVitamin C: 100mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days and reheat gently. Chicken can be frozen for up to 2 months.

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