Sticky Chicken Rice Bowls With Spicy Mayo
Sticky chicken rice bowls with spicy mayo layer honey-soy glazed chicken over warm rice with crisp toppings and creamy sriracha sauce. It is a flexible meal prep bowl for lunches, weeknight dinners, and build-your-own family meals.
Equipment
- Mixing bowls
- Whisk
- Large skillet
- Tongs
- Instant-read thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp vegetable oil
- 1/3 cup mayonnaise
- 1 to 2 tbsp sriracha adjust to taste
- 1 tsp lemon or lime juice
- 1/2 tsp garlic powder
- 4 cups cooked jasmine or short-grain rice
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 1 avocado sliced
- 1/4 cup cooked turkey bacon bits
- 2 tbsp nori strips or seaweed flakes
Instructions
- Whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl.
- Add chicken pieces, turn to coat, cover, and refrigerate for at least 30 minutes or overnight.
- Stir mayonnaise, sriracha, lemon or lime juice, and garlic powder until smooth, then chill until serving.
- Heat vegetable oil in a large skillet over medium-high heat and add the drained chicken pieces.
- Cook the chicken until browned, turning occasionally, then pour in the reserved marinade.
- Simmer for 2 to 3 minutes until the sauce thickens into a glossy glaze and the chicken reaches 165°F.
- Divide warm rice among bowls, top with sticky chicken, add toppings, and drizzle with spicy mayo.
Notes
Storage: Store chicken and rice in airtight containers for 3 to 4 days, keeping toppings and spicy mayo separate for the freshest texture.
Freezing: Freeze only the cooked chicken and rice for up to 2 months. Add cucumber, avocado, nori, and spicy mayo after reheating.
Reheating: Microwave chicken and rice in 45-second bursts with a small splash of water, or warm in a skillet over medium-low heat.
Expert Tips: Use a wide skillet so the chicken browns before the marinade reduces into a sticky glaze.
Variations: Swap the rice for brown rice, quinoa, sushi rice, or cauliflower rice, and adjust toppings based on what is in your fridge.
Sauce Tips: Start with 1 tablespoon sriracha in the mayo, then add more after tasting if you want stronger heat.
Meal Prep: Pack rice and chicken together, then keep cold toppings and spicy mayo in small separate containers until serving.