Go Back
–+ servings

Takeout Style Chinese Chicken Rice Bowl

Sticky Chicken Rice Bowls: Sweet heat, juicy chicken & roasted veggies. An easy, takeout-style weeknight win for clean eating! #ChickenRiceBowl
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 559
Ingredients Method Nutrition Notes

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 to make a slurry sub cornstarch
Spicy mayo:
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2 –3 tbsp water
  • sesame seeds for topping

Method
 

  1. Cook rice according to package instructions; then set aside.
  2. Season chicken with salt, pepper, and spices; then cook in a skillet until golden and fully cooked.
  3. In a separate bowl, whisk together soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger.
  4. Pour the sauce over the chicken and simmer. Stir in the slurry (arrowroot and water) until thickened and sticky.
  5. Steam or roast chopped broccoli until tender.
  6. Mix mayonnaise, sriracha, and water until smooth for a spicy drizzle.
  7. Assemble bowls: place rice at the bottom, then top with sticky chicken, broccoli, spicy mayonnaise, and sesame seeds.
  8. Serve hot with Cucumber Tomato Salad or a refreshing Iced Tea Lemonade.

Nutrition

Calories: 559kcal

Notes

Ingredient Swap: I've often used boneless, skinless chicken thighs instead of breasts here; they stay incredibly juicy and absorb that sticky sauce beautifully, especially when I'm craving a

Tried this recipe?

Let us know how it was!