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Sticky Chicken Rice Bowls
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Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls are a perfect blend of bold, sweet, and spicy flavors. With juicy chicken, steamed broccoli, sticky sauce, and a spicy mayo drizzle, this dish is a satisfying and easy-to-make dinner that’s perfect for busy weeknights or meal prep!
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 cut into bite-sized pieces
  • 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; or substitute cornstarch

For the Spicy Mayo:

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

Toppings:

  • Sesame seeds

Instructions

  • Cook the Rice: Cook the rice according to package instructions and set aside.
  • Steam the Broccoli: Steam the broccoli in the microwave or stovetop until fork-tender, then set aside.
  • Season the Chicken: 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 the air fryer to 400°F. Arrange the chicken in a single layer and cook for 12 minutes or until the internal temperature reaches 160°F.
  • Oven Alternative: Bake the chicken 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, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil.
  • Stir in the arrowroot slurry and boil for 4–5 minutes until the sauce thickens.
  • Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and water. Adjust the consistency by adding more or less water.
  • Assemble the Bowls: In each bowl, layer cooked rice, steamed broccoli, and cooked chicken. Drizzle generously with the sticky sauce, then top with a drizzle of spicy mayo. Garnish with sesame seeds.

Notes

Chicken Alternatives: If you don’t have an air fryer, baking or pan-frying the chicken works just as well.
Vegetable Swaps: Broccoli can be substituted with snap peas, bell peppers, or steamed carrots.
Thickening the Sauce: Use cornstarch as an alternative to arrowroot powder for the sticky sauce.
Meal Prep: This recipe makes 5 servings and can easily be doubled for larger groups or weekly meal prep.