Sticky Chicken Rice Bowls with Spicy Mayo are a delightful blend of flavors that come together in a few simple steps. Perfect for a quick weeknight dinner or meal prep, this dish features tender marinated chicken over fluffy jasmine rice, all drizzled with a creamy, spicy mayo. Let’s dive into why you’ll love this recipe and how to make it!
Why You’ll Love This Sticky Chicken Rice Bowls with Spicy Mayo
- Bursting with flavor from sweet and savory marinades.
- Quick and easy to prepare, perfect for busy nights.
- Great for meal prep; leftovers taste just as good!
- Kid-friendly, making it a hit with the whole family.
- Versatile toppings and serving options to customize each bowl.
Ingredients Needed
Protein:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Rice/Grains:
- 1 cup jasmine rice
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
Veggies:
- 1 garlic clove (minced)
- 1-inch piece ginger (grated)
- 2 scallions (sliced, divided)
Dressing:
- 4 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon fresh lime juice
Toppings:
- Toasted sesame seeds (for garnish)
Step-by-Step Instructions
1. Preheat the oven to 400°F (200°C).
2. Rinse jasmine rice and cook in a rice cooker or according to package instructions.
3. In a bowl, marinate chicken thighs in soy sauce, honey, sesame oil, garlic, and ginger for 15 minutes.
4. Arrange chicken on a baking sheet and roast for 25 minutes, basting halfway with excess marinade.
5. Meanwhile, whisk mayonnaise, sriracha, and lime juice in another bowl to prepare the spicy mayo.
6. Top cooked rice with roasted chicken, spicy mayo, scallion greens, and toasted sesame seeds for each bowl.
Serving Suggestions Sticky Chicken Rice Bowls with Spicy Mayo
- Pair with steamed broccoli or snap peas for a vibrant side.
- Serve with pickled ginger for an extra kick.
- Add avocado slices for creaminess.
- Enjoy with a refreshing iced tea or lemonade.
- Garnish with fresh cilantro for added flavor.
Tips for Success Sticky Chicken Rice Bowls with Spicy Mayo
- Allow chicken to marinate longer for enhanced flavors.
- Roast the chicken until it’s slightly caramelized for that sticky texture.
- Cook the rice just before serving to keep it fluffy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat chicken on low heat to prevent it from drying out.
Variations
Here are a few easy ways to change it up:
- Swap chicken for tofu for a vegetarian option.
- Make it spicy by adding more sriracha to the mayo.
- Incorporate steamed vegetables like bell peppers or carrots for added nutrition.
Follow us on Pinterest for more cozy ideas.
What can I substitute for chicken in this recipe?
You can substitute chicken with tofu, shrimp, or even beef for a different protein option.
Can I make the spicy mayo in advance?
Yes, you can prepare the spicy mayo ahead of time and store it in the refrigerator for up to a week.
Is this recipe suitable for meal prep?
Absolutely! It stores well and can be reheated, making it perfect for meal prep.
What sides go well with sticky chicken rice bowls?
Steamed vegetables like broccoli, carrots, or a simple salad pair well with these bowls.
Sticky Chicken Rice Bowls with Spicy Mayo
These Sticky Chicken Rice Bowls with Spicy Mayo feature tender marinated chicken served over fluffy jasmine rice and topped with a creamy, spicy sauce, perfect for quick dinners or meal prep.
Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse jasmine rice and cook in a rice cooker or according to package instructions.
- In a bowl, marinate chicken thighs in soy sauce, honey, sesame oil, garlic, and ginger for 15 minutes.
Cooking
- Arrange chicken on a baking sheet and roast for 25 minutes, basting halfway with excess marinade.
- Meanwhile, whisk mayonnaise, sriracha, and lime juice in another bowl to prepare the spicy mayo.
Assembly
- Top cooked rice with roasted chicken, spicy mayo, scallion greens, and toasted sesame seeds for each bowl.
Notes
Allow chicken to marinate longer for enhanced flavors. Roast the chicken until it’s slightly caramelized for that sticky texture. Cook the rice just before serving to keep it fluffy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken on low heat to prevent it from drying out.
