Go Back
–+ servings
Sticky chicken rice bowls with spicy mayo

Sticky Chicken Rice Bowls with Spicy Mayo for Flavor Lovers

Enjoy Sticky Chicken Rice Bowls with Spicy Mayo, a perfect dish for quick weeknight dinners packed with flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs or breasts for a leaner choice
  • 1/4 cup Soy Sauce use tamari for gluten-free
  • 2 tablespoons Honey maple syrup for vegan version
  • 2 tablespoons Brown Sugar coconut sugar can replace it
  • 2 tablespoons Rice Vinegar white vinegar can work
  • 1 tablespoon Sesame Oil toasted sesame oil for deeper flavor
  • 2 cloves Garlic minced, or garlic powder
  • 1 tablespoon Fresh Ginger grated, or ground ginger
  • 2 tablespoons Cornstarch arrowroot powder as an alternative
For the Rice
  • 2 cups Jasmine Rice can replace with brown rice or cauliflower rice
For the Spicy Mayo
  • 1/2 cup Mayonnaise Greek yogurt for a lighter option
  • 2 tablespoons Sriracha adjust spice level to taste
  • 1 tablespoon Lemon Juice or lime juice
Optional Toppings
  • 1 cup Sliced Cucumbers for a refreshing crunch
  • 1 cup Shredded Carrots customizable
  • 1 large Avocado sliced
  • 1/2 cup Turkey Bacon Bits or swap for crispy tofu
  • 2 tablespoons Nori Flakes for added umami

Equipment

  • Mixing Bowl
  • skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and freshly grated ginger. Add chicken, coat well, cover, and refrigerate for at least 30 minutes.
  2. Remove chicken from refrigerator, drain excess marinade into another bowl. Sprinkle cornstarch over chicken, toss to coat.
  3. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in a single layer for 6-8 minutes, flipping until golden brown and cooked through.
  4. Reduce heat to medium, add reserved marinade, and simmer for 2-3 minutes until thickened.
  5. In a small bowl, whisk together mayonnaise, Sriracha, and lemon juice for the spicy mayo.
  6. Serve rice in bowls, top with sticky chicken and drizzle spicy mayo. Add optional toppings as desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Customize your bowls with various toppings for a personal touch. Adjust spices in the mayo to your taste.

Tried this recipe?

Let us know how it was!