Sticky Chicken Rice Bowls Meal Prep
These chicken rice bowls are loaded with bold Asian-inspired flavours and wholesome ingredients. Rehydrated soy curls, smothered in a sweet, salty, and sticky sesame sauce and served over fluffy rice and heaps of roasted veggies. Ideal for a plant-based lunch or dinner, these sesame chicken rice bowls are filling and substantial yet light on the appetite at the same time. Best of all, you can meal prep them for busy weeks.
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Why You’ll Love Chicken Rice Bowls Recipe
High Protein – Bowl meals deliver on all fronts, especially when you want to add veggies, protein, carbs, and healthy fats to your daily diet. This chicken rice bowl is satisfying and nutritious, thanks to lean plant protein from low-fat, fibre-rich soy curls, nutritious veggies, and wholesome rice.
Chicken Rice Bowl Without Chicken – Missing takeout but not the grease or gut-bomb aftermath? These sticky rice bowls give you all the flavour of sesame chicken without the chicken, deep frying, or excess oil. The pan fried soy curls tossed in a slightly tangy sesame sauce hit all the right notes: sweet from maple syrup, savoury from coconut aminos, tangy from rice vinegar, and a spicy kick from Yondu hot sauce. It’s way better than your usual takeout—plus, it’s a healthier twist on a classic takeout.
Budget-Friendly – No complicated techniques, no fancy tools—just one pan, one bowl, and your stovetop. Soy curls are affordable, shelf-stable, and easy to find. Frozen vegetables save you the hassle of washing and chopping, and the sticky sauce comes together with simple pantry staples so you can enjoy a flavorful, satisfying meal without spending much time or money.
Customizable – Don’t feel locked into the ingredient list—use whatever veggies you’ve got in your fridge: broccoli, bell peppers, peas, carrots, green beans, or even a stir-fry blend. Swap white rice for brown rice, quinoa, cauliflower rice, or noodles for a fun twist. Want it saucier? Double the sticky sauce. Like it spicier? Add extra sriracha. This is your bowl—make it your own.
Perfect for Meal Prep – This recipe makes four generous servings that store well in the fridge, making it ideal for lunch or dinner throughout the week. It reheats well without losing flavour or texture, and individual containers make grab-and-go meals a breeze.
How to Make Sticky Chicken Rice Bowls
- Rehydrate the Soy Curls
Place your soy curls in a large bowl and pour enough boiling water over them to cover completely. Stir in the vegan broth paste or stock cubes. Let it sit for 5 minutes. Drain and squeeze out as much water as possible. The less moisture, the crispier they’ll get.
- Cook Rice and Veggies
Follow the package directions. You can do this simultaneously while the soy curls rehydrate to save time.
- Pan-Fry the Soy Curls
Heat a tablespoon of avocado oil in a large skillet over medium heat. Add the squeezed soy curls and cook for 5–10 minutes until golden and slightly crispy on the edges.
- Make the Sticky Sauce
In a small bowl, whisk together all sauce ingredients. Once the soy curls are browned, pour the sauce over them in the pan. Stir and cook on low heat until the sauce thickens and coats the curls (1–2 minutes).
- Assemble the Bowls
Divide your rice, veggies, and sticky soy curls evenly among four containers. Top with chopped green onions and sesame seeds.
Recipe Tips for Chicken Rice Bowls
Make It Soy-Free: While soy curls are the highlight, you can easily make a soy-free chicken rice bowl. Swap soy curls for sautéed chickpeas, lentils, soy free tofu or use your favourite vegan chicken substitute. Use coconut aminos instead of soy sauce, and check your vegan broth to ensure it’s soy-free.
Don’t Skip Squeezing the Soy Curls: Removing excess moisture helps them get crispier and absorb the sauce better.
Veggie Swap: Broccoli, edamame, bell peppers, or snap peas are excellent alternatives to the classic frozen veg mix.
Gluten-Free Tip: Use tamari instead of soy sauce to keep this dish gluten-free.
More Vegan Recipes You’ll Love
Crispy Rice Salad with Asian Tahini Dressing
Creamy Ginger Tahini Sesame Noodles
Mango Peanut Butter Noodle Salad
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Sticky Chicken Rice Bowls Meal Prep
Ingredients
- 227 g soy curls 1 package
- Boiling water
- 2 tsp vegan chicken broth/veg stock
- 6 cups frozen mixed vegetables
- 4 cups cooked rice
- green onions for topping
- Sesame Seeds for topping
Sticky Sauce
- 3 tbsp Soy sauce
- 3 tbsp Rice wine vinegar
- 1 tsp sesame oil
- 3 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tsp Yondu hot and spicy or sriracha
- 1 crushed garlic
- 1.5 tbsp cornstarch
Instructions
- First, rehydrate your soy curls by covering them with boiling water. Add some broth paste or veg stock cubes to the water for extra flavour. Let rehydrate for 5 minutes.
- Cook your rice and frozen veg according to package directions.
- Strain your soy curls, squeeze out the water, then pan fry over medium heat in avocado oil until golden and crispy, about 5-10 minutes.
- Make your sticky sauce by mixing together all of the sauce ingredients. Pour the sauce into the soy curls and cook over low heat for 1-2 minutes.
- Assemble your bowls by dividing your chicken, rice and veggies into four containers. Top with green onions and sesame seeds.