Sticky Chicken Rice Bowls

Why You’ll Love This Recipe

These Sticky Chicken Rice Bowls are a flavor-packed meal that's easy to prepare and perfect for any night of the week. The combination of tender chicken, steamed broccoli, and a sticky, tangy sauce offers a great balance of taste and texture. The spicy mayo drizzle adds the perfect kick to round out the dish. Whether you're feeding a family or meal prepping for the week, this recipe is both satisfying and versatile.

Ingredients

• 2 cups uncooked rice

• 2 small heads broccoli, chopped

• 3 large chicken breasts

• 2 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon oregano

Sticky Sauce:

• ½ cup soy sauce

• ½ cup honey

• ¼ cup rice vinegar

• 3 cloves garlic, minced

• 2 tablespoon sriracha

• 2 teaspoon sesame oil

• 1 teaspoon ground ginger

• 2 teaspoon arrowroot powder mixed with 2 tablespoon water to make a slurry (sub cornstarch)

Spicy Mayo:

• ½ cup mayo

• 1 tablespoon sriracha

• 2–3 tablespoon water

• Sesame seeds for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice according to the package instructions.

2. Steam the broccoli in the microwave or on the stove until fork tender. Set aside.

3. Cut the chicken breasts into small, bite-sized pieces.

4. Toss the chicken with olive oil and all the spices (salt, pepper, chili powder, smoked paprika, onion powder, and oregano). Lay the chicken flat in the air fryer and cook at 400°F for 12 minutes, or until the internal temperature of the chicken reaches 160°F.

5. While the chicken is cooking, prepare the sticky sauce by combining soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepot. Bring the mixture to a boil.

6. Once boiling, add the arrowroot slurry (or cornstarch) to the sauce and continue to boil for 4–5 minutes, or until the sauce thickens significantly.

7. Prepare the bowls by layering the rice, steamed broccoli, and cooked chicken. Drizzle with the sticky sauce.

8. In a small bowl, mix the mayo, sriracha, and water to make the spicy mayo. Drizzle it over the top of the chicken bowls.

9. Garnish with sesame seeds and serve.

Servings and Timing

• Servings: 5

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Vegetarian Option: Replace the chicken with tofu for a plant-based version of this dish. Tofu can be baked or air-fried for added texture.

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.

• Heat Level: Adjust the amount of sriracha in both the sauce and spicy mayo to suit your heat preference.

• Rice Alternatives: You can swap the white rice for brown rice or cauliflower rice for a lower-carb option.

Storage/Reheating

• Storage: Store the rice bowls in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo in a separate container to prevent it from becoming too watery.

• Reheating: To reheat, microwave the rice bowls until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of water or broth to keep everything moist.

FAQs

How do I make sure the chicken stays juicy?

To ensure your chicken is juicy, don't overcook it. Using an air fryer or oven at the right temperature will keep the chicken tender while also giving it a nice texture.

Can I use a different type of rice?

Yes! You can use brown rice, jasmine rice, or even quinoa as a base for these bowls. Just adjust the cooking time accordingly for the different rice varieties.

Can I prepare this dish ahead of time?

Yes, you can prep most of this dish ahead of time. Cook the rice and chicken, steam the broccoli, and make the sauces the day before. Just assemble and serve when ready.

How can I make this dish spicier?

To increase the heat, you can add more sriracha to the sticky sauce or spicy mayo. You can also incorporate some red pepper flakes or fresh chili peppers to the sauce for extra spice.

Can I use frozen broccoli?

Yes, frozen broccoli can be used in place of fresh. Just be sure to cook it thoroughly before adding it to the bowls.

Can I make the sticky sauce in advance?

Yes, you can prepare the sticky sauce in advance and store it in the refrigerator for up to a week. Just reheat it before drizzling over the bowls.

Can I cook the chicken on the stove instead of the air fryer?

Absolutely! You can sauté the chicken in a pan with olive oil over medium-high heat until golden brown and cooked through.

Is this recipe good for meal prep?

Yes, this recipe is great for meal prep. Store each portion in an airtight container, and it will stay fresh for up to 3 days in the fridge.

How do I make this dish less sweet?

To reduce the sweetness, cut down on the amount of honey used in the sticky sauce and substitute with a little more soy sauce or rice vinegar.

Can I add other vegetables?

Definitely! Feel free to add vegetables like carrots, bell peppers, or snap peas for extra flavor and nutrition.

Conclusion

These Sticky Chicken Rice Bowls are a perfect combination of savory, sweet, and spicy. They're not only easy to make but also customizable to suit your tastes. With a satisfying base of rice, juicy chicken, crunchy broccoli, and a rich sauce, this dish is sure to become a favorite in your meal rotation. Whether you're cooking for a family or prepping for the week ahead, these bowls are as delicious as they are convenient.

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Sticky Chicken Rice Bowls are a flavor-packed meal with tender chicken, crispy broccoli, flavorful rice, and a mouthwatering sticky sauce, finished off with a spicy mayo drizzle. Perfect for a satisfying weeknight dinner.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 5 servings
• Category: Main Dish
• Method: Air Fryer, Stove, Microwave
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

2 cups uncooked rice

2 small heads broccoli, chopped

3 large chicken breasts

2 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp chili powder

1 tsp smoked paprika

1 tsp onion powder

1 tsp oregano

Sticky Sauce:

½ cup soy sauce

½ cup honey

¼ cup rice vinegar

3 cloves garlic, minced

2 tbsp sriracha

2 tsp sesame oil

1 tsp ground ginger

2 tsp arrowroot powder mixed with 2 tablespoon water to make a slurry (sub cornstarch)

Spicy Mayo:

½ cup mayo

1 tbsp sriracha

2–3 tablespoon water

Sesame seeds for topping

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Instructions

1. Cook the rice according to the package instructions.
2. Steam the broccoli in the microwave or on the stove until fork tender. Set aside.
3. Cut the chicken breasts into small, bite-sized pieces.
4. Toss the chicken with olive oil and all the spices (salt, pepper, chili powder, smoked paprika, onion powder, and oregano). Lay the chicken flat in the air fryer and cook at 400°F for 12 minutes, or until the internal temperature of the chicken reaches 160°F.
5. While the chicken is cooking, prepare the sticky sauce by combining soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepot. Bring the mixture to a boil.
6. Once boiling, add the arrowroot slurry (or cornstarch) to the sauce and continue to boil for 4–5 minutes, or until the sauce thickens significantly.
7. Prepare the bowls by layering the rice, steamed broccoli, and cooked chicken. Drizzle with the sticky sauce.
8. In a small bowl, mix the mayo, sriracha, and water to make the spicy mayo. Drizzle it over the top of the chicken bowls.
9. Garnish with sesame seeds and serve.

Notes

• For a vegetarian option, replace chicken with tofu. Tofu can be baked or air-fried for added texture.
• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• You can adjust the amount of sriracha in the sauce and spicy mayo to suit your heat preference.
• Swap white rice for brown rice or cauliflower rice for a lower-carb alternative.
• To store, keep the spicy mayo separate to prevent it from becoming too watery. The dish can be stored in the refrigerator for up to 3 days.
• Frozen broccoli can be used in place of fresh broccoli. Just ensure it is cooked thoroughly before adding it to the bowls.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 12g
• Sodium: 900mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg