Make this chicken and rice bowl your go-to comfort meal! Tender chicken, fluffy rice, crisp broccoli, and a sweet-spicy sticky sauce come together in under an hour. Topped with creamy spicy mayo, it’s perfect for busy weeknights or weekend meal prep.
If you’ve ever craved a meal that’s hearty, flavorful, and easy to whip up after a long day, you’re going to fall in love with this chicken and rice bowl. It’s one of those dishes that hits all the right notes, savory, slightly sweet, a little spicy, and oh-so satisfying.
I’ve made this recipe for my family countless times, and it’s always a hit. You know those meals where everyone goes quiet at the table because they’re too busy eating? That’s this one. Plus, the best part is how adaptable it is. You can tweak the spice level, swap the veggies, or even switch the sauce based on what you’ve got in the pantry.
Whether you’re cooking for picky kids, adventurous eaters, or just yourself, this chicken and rice bowl brings a little joy (and a lot of flavor) to the table. If you love the chicken-and-rice combo, you might also enjoy my chicken broccoli rice casserole for a cozy, oven-baked twist.
Table of contents
Main Ingredients for Chicken and Rice Bowl
Here’s what you’ll need to make the perfect chicken and rice bowl:
- 2 cups uncooked rice
I usually go for jasmine or basmati rice for that light, fluffy texture. If you prefer a heartier bite, brown rice works too. - 2 small heads broccoli, chopped
Fresh broccoli adds a bright crunch and a pop of color. You can steam it, roast it, or even lightly stir-fry it. Broccoli also works beautifully in recipes like this chicken avocado rice bowl, where the creamy avocado balances the greens perfectly. - 3 large chicken breasts
Boneless and skinless make it easy. Slice them into bite-sized pieces so they cook quickly and evenly. - 2 tbsp olive oil
This is for searing the chicken and locking in flavor. - 1 tsp salt & 1/2 tsp pepper
The basic seasoning duo that enhances all the other flavors. - 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp oregano
This spice blend gives the chicken a warm, smoky, and slightly earthy flavor.
Additional Ingredients
To take your chicken and rice bowl from great to unforgettable, you’ll also need:
- Sticky Sauce
- 1/2 cup soy sauce for umami depth.
- 1/2 cup honey for sweetness.
- 1/4 cup rice vinegar for a tangy balance.
- 3 cloves garlic, minced for punch.
- 2 tbsp sriracha for heat.
- 2 tsp sesame oil for nutty aroma.
- 1 tsp ground ginger for a gentle spice.
- 2 tsp arrowroot powder + 2 tbsp water for thickening (cornstarch works too).
- Spicy Mayo
- 1/2 cup mayo as the creamy base.
- 1 tbsp sriracha for that gentle kick.
- 2–3 tbsp water to thin it out.
- Sesame seeds for a nutty, toasty garnish.
Expert Tips for the Best Chicken and Rice Bowl
Here’s where we make sure your chicken and rice bowl comes out just right every single time:
- Don’t skip rinsing the rice
Washing the rice removes excess starch, which means your grains will be fluffy instead of sticky. - Steam broccoli just right
Overcooked broccoli turns mushy fast. Steam it until it’s just tender and still bright green. - Cut chicken evenly
Uniform pieces ensure everything cooks at the same pace, so you don’t end up with dry bits. - Marinate if you can
Even 15 minutes in the fridge with the spices and olive oil will deepen the flavor of the chicken. - Use a hot pan
A sizzling skillet will sear the chicken beautifully, giving it a golden crust. - Thicken sauce slowly
Add the arrowroot slurry in a thin stream, stirring constantly, so the sauce turns glossy and smooth. - Make extra sauce
You’ll want more for drizzling over rice or dipping broccoli. - Adjust spice to your taste
Love heat? Add more sriracha. Prefer mild? Cut back and balance with extra honey. - Meal prep friendly
Store in airtight containers for up to 4 days in the fridge. The flavors actually deepen overnight. If you’re into meal-prep bowls, my crispy chicken rice bowl is another great option, it keeps its crunch even after reheating. - Presentation counts
Assemble bowls with neat portions of rice, chicken, and broccoli before topping with sauce and mayo, it makes the meal feel special.
Step-by-Step Instructions
- Cook the rice
Rinse under cold water until clear. Cook according to package directions, then set aside and keep warm. - Steam the broccoli
Place in a steamer basket over boiling water for 3–4 minutes until bright green and tender-crisp. - Season the chicken
Toss pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. - Cook the chicken
Heat a skillet over medium-high. Add chicken in a single layer, cooking until golden and fully done, about 6–8 minutes. - Make the sticky sauce
In the same pan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a simmer. - Thicken the sauce
Stir in the arrowroot slurry and cook until glossy and thickened. Return chicken to coat. - Make spicy mayo
Mix mayo, sriracha, and water until smooth. - Assemble bowls
Divide rice, chicken, and broccoli into bowls. Drizzle with spicy mayo and sprinkle with sesame seeds.
Additional Guide
Want to switch things up? Here are some fun twists on the chicken and rice bowl:
- Asian-inspired twist: Add edamame, shredded carrots, and cucumber slices.
- Mexican fusion: Swap the sticky sauce for salsa and the mayo for chipotle crema.
- Low-carb version: Replace rice with cauliflower rice or zucchini noodles. For something a bit more exotic, try my Syrian chicken and rice, which layers fragrant spices for a truly unique flavor.
- Extra protein: Add a jammy boiled egg or tofu cubes.
- Crunch factor: Top with crushed peanuts or fried shallots.
FAQs About Chicken and Rice Bowl
Absolutely. Thighs stay extra juicy and work beautifully here.
Yes, just make sure to use gluten-free soy sauce or tamari.
Jasmine and basmati are my favorites, but any long-grain rice will do. If you’re in the mood for something heartier, my chicken and wild rice recipe is another flavorful option that works beautifully for cooler evenings.
Conclusion
This chicken and rice bowl has become one of my favorite ways to bring my family together at the dinner table. It’s comforting, colorful, and packed with flavor, everything a weeknight dinner should be. Whether you’re making it fresh for dinner or prepping ahead for lunches, it’s a recipe that fits right into a busy, happy life.
For more inspiration, check out my collection of healthy chicken and rice recipes that fit right into a balanced lifestyle. If you enjoyed this recipe, you might also love my Chicken Pulao Recipe. They’re both easy, flavorful, and perfect for pairing with your favorite proteins.
From my kitchen here in sunny Florida to yours, happy cooking, my friend.
Chicken and Rice Bowl
Equipment
- Large Skillet
- Medium saucepan
Ingredients
Main 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
Instructions
- Cook rice according to package instructions. Set aside.
- Steam broccoli until tender but still bright green. Set aside.
- Cut chicken into bite-sized pieces. Toss with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- In a large skillet over medium heat, cook chicken until golden brown and cooked through. Remove from pan.
- In the same skillet, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a simmer.
- Stir in slurry and cook until sauce thickens. Return chicken to pan and toss to coat.
- Whisk together mayo, sriracha, and water until smooth to make spicy mayo.
- Assemble bowls: layer rice, broccoli, and sticky chicken. Drizzle with spicy mayo and sprinkle with sesame seeds.
Notes
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