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Sticky chicken rice bowls with spicy mayo served in a beautiful bowl.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 500
Ingredients Method Notes

Ingredients
  

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 clove garlic (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)

Method
 

Preparation
  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.
Cooking
  1. Arrange chicken on a baking sheet and roast for 25 minutes, basting halfway with excess marinade.
  2. Meanwhile, whisk mayonnaise, sriracha, and lime juice in another bowl to prepare the spicy mayo.
Assembly
  1. 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.