Some recipes begin with a grand plan. This one started with me standing in my kitchen, staring at a bag of rice and three lonely chicken breasts like they were going to tell me what to do. It was one of those evenings when the weather couldn’t make up its mind — first a drizzle, then a breeze, then suddenly sunlight hitting the window like it forgot it was supposed to be gloomy.

I didn’t really plan this dish. It was more of a “what if I just put things in a pan and hope for the best?” moment.

A friend had mentioned a sticky chicken bowl he tried at a restaurant, and I remember thinking, Sticky? Chicken? Rice? That sounds like my kind of comfort math. So I grabbed broccoli (because my body gently reminds me when I haven’t eaten anything green in two days), pulled out the honey, soy sauce, and sriracha, and just started cooking.

Somewhere between whisking the sauce and tasting that first bite, I realized:
Oh… this might actually be good.
Like, surprisingly good for something I made on a random Thursday. I even love Boursin Chicken and Thai Chicken Bites and will advise you give them a try at least once.

And now here we are — me writing about it, and hopefully you cooking it.

Healthy Sticky Chicken Bowls Recipe

A cozy and flavorful chicken rice bowl loaded with tender broccoli, sticky seasoned chicken, and a creamy spicy mayo drizzle for comfort.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 5

Course: Main Course

Cuisine: American

Calories: 564

Ingredients Equipment Method

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

Equipment

• Skillet or frying pan
• Saucepan (for rice, if not using a cooker)
• Mixing bowls
• Cutting board
• Sharp knife
• Whisk
• Spatula or tongs

Method

 

1. Cook the rice according to the package directions and set it aside.
   
2. Chop the broccoli into small florets and keep it ready. Slice the chicken into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
   
3. Heat oil in a skillet, add the seasoned chicken, and cook until golden brown and fully cooked.
   
4. Steam or sauté the broccoli until tender. In a bowl, whisk together the sticky sauce ingredients, pour it into the skillet with the chicken, and simmer until the sauce thickens.
5. Whisk mayo, sriracha, and a little water to make a smooth, pourable spicy mayo.
   
6. Assemble your bowls with rice, chicken, and broccoli, drizzle the spicy mayo on top, and finish with sesame seeds.
   

Why This Sticky Chicken Bowl Always Saves Dinner?

• A Bowl That Feels Like a Hug
There’s something so comforting about chicken, rice, and a sticky sauce — like the food version of someone putting a blanket on you.

• The Sweet-Salty Magic
The honey and soy sauce combo is just unbeatable. It’s like they were meant to elope and live happily ever after in a skillet.

• Foolproof… and I Would Know
If I can get this right without burning anything, dropping anything, or forgetting an ingredient, trust me — anyone can.

• Big Flavor, Small Effort
This tastes like it belongs on a restaurant menu, but the cooking requires almost no brain cells. Perfect for tired days.

• Budget-Friendly & Meal-Prep Friendly
I love a dish that doesn’t make my wallet cry. Plus, the leftovers? Even better.

• A Veggie Win for Me
I don’t always crave vegetables, but broccoli in this bowl actually makes me excited to eat greener things.

• The “I Made This!” Pride Moment
Every time I drizzle the spicy mayo on top, I feel like a mini food stylist. Amateur cook, professional drizzler.

• It Makes the Whole Kitchen Smell Amazing
Like a cozy mix of garlic, sauce, and comfort — the kind of smell that makes neighbors curious.

Things I Learned the Hard Way (So You Don’t Have To)

• Don’t Skip the Slurry
I’ve tried skipping the arrowroot slurry out of laziness… and ended up with runny sauce. Learn from my mistakes. Just whisk it.

• Chop Your Chicken Evenly
I used to pretend uneven chunks “added character,” but really they just cooked weirdly. Same-size cubes = happy chicken.

• Taste the Sauce Before Adding Chicken
One time I dumped extra sriracha without tasting and created something that could legally be classified as pepper spray.

• Broccoli Timing Matters
Steam it until bright green. Overcook it and it becomes that sad, mushy stuff from childhood cafeteria memories.

• Don’t Fear the Mayo Drizzle
If you think you added too much spicy mayo, you probably added just the right amount. It brings the whole thing together.

• Use What You Have
No arrowroot? Cornstarch works. No sriracha? Chili flakes or hot sauce can slide in. No broccoli? Use carrots, peas, green beans — whatever’s chilling in your fridge.

• Leftovers Reheat Beautifully
This bowl reheats like a dream. Just sprinkle a little water on the rice before microwaving so it stays fluffy.

• Sesame Seeds = Not Optional (In My Heart)
They add crunch and make the bowl look way fancier than it actually is. A tiny detail that makes a big difference.

Final Thoughts from My Kitchen to Yours!

If you ever need a quick, comforting bowl that makes you feel like you’ve got your life together — even if it’s only for the length of one meal — make this sticky chicken bowl. It’s simple, warm, and a little addictive in the best way.

And hey, if your first attempt doesn’t turn out perfect?
Make it again tomorrow.
Second attempts are kind of my thing.

FAQs

1. Can I store leftover chicken taquitos?
   Yes, absolutely. Let the taquitos cool completely, then store them in an airtight container in the refrigerator. They’ll stay good for up to 3 days without losing too much texture.
2. What’s the best way to reheat taquitos so they stay crispy?
   The air fryer is your best friend here. A few minutes at 350°F brings the crunch right back. If you don’t have one, reheat them in the oven — avoid the microwave unless you’re okay with softer tortillas.
3. Can I freeze these taquitos?
   Yes, and they freeze surprisingly well. Freeze them after baking and cooling, then store in a freezer-safe bag. Reheat directly from frozen in the oven or air fryer until hot and crisp.
4. Do the fillings dry out after storing?
   Not really, especially because the buffalo sauce and yogurt keep the chicken moist. Just make sure they’re sealed well so they don’t pick up fridge smells.
5. Should I store the dipping sauce separately?
   Always. Keep the yogurt-based dip in a separate container and stir before serving. This keeps the taquitos crisp and the sauce fresh.
6. Are leftovers still good for next-day lunches?
   Yes — and honestly, they’re one of my favorite leftover lunches. Reheat, dip, and suddenly your random weekday meal feels exciting again.