Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls are packed with satisfying protein, bold flavors, and a perfectly balanced sweet-spicy kick. Tender, air-fried chicken is coated in a thick, sticky sauce, then layered over fluffy rice with steamed broccoli. A drizzle of spicy mayo ties everything together for an irresistible meal that’s great for busy weeknights or meal prep.

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Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Bold, sweet, and savory flavors
• Perfect for meal prep and reheats well
• Customizable with different proteins and vegetables

Preparation Phase

Essential Tools and Equipment

• Air fryer or oven for cooking the chicken
• Rice cooker or pot for the rice
• Small saucepan for the sticky sauce
• Mixing bowls for seasoning the chicken and making the spicy mayo
• Measuring cups and spoons for accuracy
• Whisk for smooth sauce and mayo

Preparation Tips

• Cut the chicken into even-sized pieces to ensure even cooking
• Marinate the chicken for 15-30 minutes to enhance flavor
• Make the sauce ahead of time for an even quicker meal

Ingredients

For the Bowls

• 2 cups uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano

For the Sticky Sauce

• ½ cup soy sauce
• ½ cup honey
• ¼ cup rice vinegar
• 3 cloves garlic, minced
• 2 tablespoons sriracha
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 2 teaspoons arrowroot powder mixed with 2 tablespoons water (slurry; can substitute cornstarch)

For the Spicy Mayo

• ½ cup mayonnaise
• 1 tablespoon sriracha
• 2–3 tablespoons water

Toppings

• Sesame seeds

Step-by-Step Instructions

Cook the Rice

• Prepare the rice according to package instructions
• Fluff with a fork and set aside

Steam the Broccoli

• Microwave: Place chopped broccoli in a microwave-safe dish with 2 tablespoons of water. Cover and microwave for 3-4 minutes until tender
• Stovetop: Steam in a pot with a steamer basket over simmering water for 5-7 minutes

Prepare the Chicken

• In a large bowl, toss the bite-sized chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano

Cook the Chicken

• Air Fryer: Preheat to 400°F and arrange the chicken in a single layer. Cook for 12 minutes, flipping halfway, until the internal temperature reaches 160°F
• Oven: Bake at 400°F for 18-20 minutes or until fully cooked

Make the Sticky Sauce

• In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger
• Bring to a boil, then stir in the arrowroot slurry
• Let simmer for 4-5 minutes, stirring frequently, until thickened

Prepare the Spicy Mayo

• In a bowl, whisk together mayonnaise, sriracha, and water until smooth
• Adjust the consistency by adding more or less water

Assemble the Bowls

• Layer cooked rice, steamed broccoli, and air-fried chicken in a bowl
• Drizzle generously with the sticky sauce and spicy mayo
• Sprinkle with sesame seeds for a finishing touch

Serving Suggestions

These sticky chicken rice bowls are a complete meal on their own, but they pair well with additional sides to enhance the flavors and textures. Consider serving them with:

• A side of fresh cucumber salad for a refreshing contrast
• Miso soup to add a warm, umami-rich element
• Pickled vegetables like kimchi or pickled carrots for extra tanginess
• A small portion of steamed dumplings as an appetizer
• Chilled sesame noodles for a cold, nutty balance
• A simple side of roasted or stir-fried vegetables for added nutrition

For presentation, serve the bowls in deep dishes to hold the sauce and toppings. Garnish with extra sesame seeds and a drizzle of spicy mayo for a restaurant-quality finish.

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Common Mistakes to Avoid

Overcooking the Chicken

Air-fried or baked chicken can dry out if overcooked. Use a meat thermometer and remove the chicken when it reaches 160°F, as the residual heat will continue cooking it to 165°F.

Sauce Too Thick or Too Thin

If the sauce is too thick, add a splash of water or broth to loosen it. If too thin, let it simmer for an extra minute or add a bit more arrowroot slurry.

Rice is Mushy or Undercooked

Rinse the rice before cooking to remove excess starch. Follow the proper rice-to-water ratio and let it rest after cooking before fluffing with a fork.

Not Enough Flavor in the Chicken

Season the chicken well and let it sit for at least 15 minutes before cooking. Marinating longer will enhance the taste.

Overloading the Bowl

While the ingredients are delicious, adding too much sauce or spicy mayo can overpower the dish. Start with a light drizzle and adjust to taste.

Side Dish Recommendations

If you want to round out the meal with additional sides, here are eight options:

1. Pickled Cucumbers – A crisp, tangy side that cuts through the richness of the sauce.
2. Miso Soup – A warm, umami-packed soup that complements the flavors of the dish.
3. Kimchi – A classic fermented side with a spicy and sour punch.
4. Edamame with Sea Salt – A simple and protein-rich appetizer.
5. Asian Slaw – A crunchy mix of cabbage, carrots, and sesame dressing for added texture.
6. Garlic Green Beans – Lightly sautéed with garlic and sesame oil for a flavorful side.
7. Spring Rolls – Fresh or fried, these rolls add variety to the meal.
8. Chilled Sesame Noodles – A nutty, slightly sweet cold noodle dish that pairs well with the bold flavors of the chicken bowls.

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Recipe Tips and Variations

• Swap the Protein – Substitute the chicken with shrimp, tofu, or beef for variety. Adjust the cooking time accordingly.
• Use Different Rice Options – Try brown rice, jasmine rice, or even cauliflower rice for a low-carb alternative.
• Make It Spicier – Increase the sriracha in the sauce and spicy mayo, or add red pepper flakes for extra heat.
• Gluten-Free Option – Use tamari instead of soy sauce to make the dish gluten-free.
• Vegetable Substitutes – Instead of broccoli, try snap peas, bell peppers, carrots, or bok choy.
• Extra Crunch – Add chopped peanuts or cashews on top for texture.

Storage and Reheating Instructions

Storage

• Refrigerate – Store the components separately in airtight containers for up to four days.
• Freeze – The chicken and rice can be frozen for up to three months. Avoid freezing the broccoli, as it can become mushy.

Reheating

• Microwave – Reheat in 30-second intervals, stirring occasionally, until warmed through.
• Stovetop – Heat in a pan over medium heat with a splash of water to prevent drying out.
• Oven – Place in an oven-safe dish, cover with foil, and bake at 350°F for 10-15 minutes.

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FAQs

Can I make this ahead for meal prep?
Yes. Store the ingredients separately and assemble just before eating to maintain the best texture.

What if I do not have an air fryer?
You can bake the chicken at 400°F for 18-20 minutes or pan-fry it in a little oil over medium heat until fully cooked.

Can I use a different protein?
Absolutely. Try shrimp, tofu, beef, or even salmon for a different twist.

How can I make this dish spicier?
Increase the sriracha in the sauce and spicy mayo, or add red pepper flakes and a dash of hot sauce.

What can I use instead of broccoli?
Snap peas, carrots, bell peppers, bok choy, or green beans all work well.

Can I double the recipe?
Yes. Double all ingredients and cook in batches as needed to prevent overcrowding.

How do I keep the chicken from drying out?
Use a meat thermometer and remove the chicken when it reaches 160°F. Let it rest for a few minutes before serving.

Is there a dairy-free option for the spicy mayo?
Yes. Use a dairy-free mayonnaise alternative.

Conclusion

These sticky chicken rice bowls offer a perfect balance of sweet, savory, and spicy flavors, making them an easy and satisfying meal for any occasion. With a simple ingredient list, flexible substitutions, and meal prep-friendly components, this dish is a great addition to any weekly meal plan. Try it today and enjoy bold flavors in every bite.

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Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls are packed with satisfying protein and bold flavors. With a sticky sauce, spicy mayo drizzle, and perfectly cooked chicken and broccoli, this dish is sure to become your new favorite meal!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Bowl, Chicken, Dinner

Cuisine: Asian

Servings: 5

Calories: 501kcal

Ingredients

For the bowls:

• 2 cups uncooked rice
• 2 small heads broccoli chopped
• 3 large chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano
• For the sticky sauce:
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic minced
• 2 tablespoons sriracha
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 2 teaspoons arrowroot powder mixed with 2 tablespoons water slurry; can substitute cornstarch
• For the spicy mayo:
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 2 –3 tablespoons water

Toppings:

• Sesame seeds

Instructions

• Cook the rice: Prepare the rice according to the package instructions. Set aside.
• Steam the broccoli: Steam the broccoli in the microwave or on the stovetop until fork-tender. Set aside.
• Prepare the chicken: Cut the chicken breasts into small, bite-sized pieces. Toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
• Cook the chicken: Preheat your air fryer to 400°F. Lay the seasoned chicken pieces flat in the air fryer basket and cook for 12 minutes or until the chicken reaches an internal temperature of 160°F.
• Make the sticky sauce: While the chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a small saucepot. Bring the mixture to a boil. Once boiling, stir in the arrowroot slurry. Let it boil for 4-5 minutes, or until the sauce thickens significantly.
• Prepare the spicy mayo: In a small bowl, mix together mayonnaise, sriracha, and water. Adjust the consistency to your liking by adding more or less water.
• Assemble the bowls: In each bowl, layer the cooked rice, steamed broccoli, and air-fried chicken. Drizzle generously with the sticky sauce, then top with the spicy mayo drizzle. Sprinkle sesame seeds on top for garnish.

Notes

Chicken: If you don’t have an air fryer, you can bake the chicken in the oven at 400°F for 18-20 minutes or until fully cooked.
Sauce: Arrowroot powder can be substituted with cornstarch for thickening the sauce.
Broccoli: Feel free to substitute broccoli with other steamed veggies like snap peas, carrots, or bell peppers.
Serving size: Makes 5 servings, but you can double the recipe for meal prep or larger groups.