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Sticky Chicken Rice Bowls with Spicy Mayo and Broccoli

Close-up of a sticky chicken rice bowl featuring glazed chicken pieces, bright green broccoli, and a drizzle of creamy sauce.
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Make weeknight dinner a win with this easy recipe for sticky chicken served over fluffy rice, drizzled with spicy mayo and paired with crisp broccoli. This bowl delivers bold Asian flavor and tender chicken in minutes, making it great for meal prep or a satisfying family dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup white rice (Jasmine or Basmati recommended)
  • 2 cups fresh broccoli florets
  • 1 tablespoon vegetable oil
  • For the Sticky Sauce: 1/2 cup soy sauce
  • 1/4 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • For the Spicy Mayo: 1/2 cup mayonnaise
  • 2 tablespoons sriracha (adjust to your heat preference)
  • 1 teaspoon lime juice
  • Optional Toppings: Sesame seeds, sliced green onions

Instructions

  1. Cook the rice according to package directions. Steam or lightly blanch the broccoli florets until tender-crisp, about 3-4 minutes. Set both aside.
  2. Prepare the sticky sauce: In a small saucepan, whisk together the soy sauce, honey/brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat.
  3. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  4. Prepare the spicy mayo: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Mix well until smooth.
  5. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken pieces and cook until browned and cooked through, about 6-8 minutes.
  6. Pour the prepared sticky sauce over the cooked chicken in the skillet. Toss quickly to coat all the chicken pieces evenly. Cook for 1 minute until the sauce is hot and glossy.
  7. Assemble your bowls: Divide the cooked rice among serving bowls. Top with the sticky chicken and the steamed broccoli florets.
  8. Drizzle generously with the spicy mayo. Garnish with sesame seeds and sliced green onions, if using. Serve immediately.

Notes

  • For meal prep, store the rice, chicken, and sauce separately from the broccoli and spicy mayo to maintain texture. Reheat the chicken and rice, then assemble just before eating.
  • If you prefer a lower-carb option, substitute the white rice with cauliflower rice or serve the chicken and broccoli over mixed greens.
  • To make this a Bang Bang Chicken Bowl variation, omit the ginger from the sauce and add a touch of peanut butter to the spicy mayo mixture.

Nutrition

Find it online: https://kingscook.com/chicken-rice-bowl-sticky-spicy-mayo-broccoli/