Go Back
Pin Recipe Print Recipe

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
Cook Time30 minutes
Total Time45 minutes
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.