Sticky-Spicy Chicken & Sesame Rice Bowls
with Mushrooms & Carrots
- Sesame
- Soy
- Wheat
- Milk
Put down the take-out menu—you won’t need it, because tonight’s meal has all the sticky, spicy, sesame-ey delights you’re craving. You’ll toss tender chicken in a sweet and savory Sriracha-soy-sesame sauce and serve over a fluffy mound of jasmine rice that’s infused with toasty, nutty sesame oil and packed with tender mushrooms and carrots. Sprinkle your bowls with a flourish of sliced scallion greens for a pop of color and zippy flavor, and boom! You’ll knock dinner right out of the park.
Ingredients
2 unit
Scallions
4 ounce
Cremini Mushrooms
½ cup
Jasmine Rice
4 ounce
Shredded Carrots
1 teaspoon
Chili Flakes
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Chopped Chicken Breast
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Sriracha
1 tablespoon
Cornstarch
1 tablespoon
Sesame Oil
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes. • Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
• Pat chicken* dry with paper towels; season with a large pinch of salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and 1/3 cup water (all the cornstarch and 2/3 cup water for 4 servings). • Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).
• Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired. • Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy-sweet balance, though some found it too spicy; adjusting chili flakes to taste is recommended.
- Ease of prep: Instructions were easy to follow for most, with pre-chopped ingredients saving time.
- Suggestions: Consider adding extra veggies like broccoli or bell peppers; some preferred less carrot and mushroom.
- Portions: Several mentioned wanting more rice or chicken; others found it filling with leftovers.
- Texture: Some found the chicken pieces too small or fatty; crispy elements like peanuts could improve the dish.
Reviews from our home cooks
OMG! The best and tastiest meal I've ordered here! I thought the sticky chicken wouldn't turn out right but the ending step with the butter makes it perfect. The carrot-mushroom mixture was delicious! I added garlic powder to it.
Sauce was delicious, but carrots seemed to overpower the dish. There were too many, or the flavor didn't blend naturally with the sauce. Would have been perfect with broccoli and mushrooms!
I love the vegetable rice, so good. Plus it was so easy to control the spice level. I added garlic powder and only used a little sesame oil to cook the chicken - the flavor is too assertive to use anymore than that.
Flavor was GREAT, just a bit spicy. Would definitely cook again, but maybe leave out the chili flakes next time. Husband doesn't like mushrooms, but he loved this dish!
I opted for shrimp. Easy and fast. The result had balanced taste and flavors with a spicy kick. The umami is there for sure. Decent portion for a yummy and somewhat luxurious dish although unlikely any leftover as it is delicious 😊
I am not a fan of mushrooms, when I ordered, I did not realize they were included. I decided to use them anyways and this dish was delicious! We ate every bite. Would definitely make this again!
Great flavors and textures! A good meal with mushrooms to have every once in a while.
Sorry to say, this is one of my least favorite Hello Fresh meals. The sauce lacks flavor complexity, all one can taste is hot. The dish needs another vegetable, shredded carrots and mushrooms aren't enough. I added cashews and that helped boost the dish a bit, but honestly I can't wait for the leftovers on this recipe to be gone. Sorry.
Too many mushrooms, I cut in half. Not enough sauce, doubled that also and added some sweet chili sauce. Also double rice and added cumin seeds and cooked with chicken broth.
LOVED THIS, however I thought there was a little too much carrots. Would have loved it more with a smidge more rice.
