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Sticky Chicken Rice Bowls
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Sticky Chicken Rice Bowls

Packed with tender chicken, sticky sauce, and a spicy mayo drizzle, these Sticky Chicken Rice Bowls are a flavor-packed meal perfect for dinner or meal prep. Paired with steamed broccoli and fluffy rice, this dish is easy to customize and guaranteed to please!
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 diced 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 or cornstarch, mixed with 2 tablespoons water

For the Spicy Mayo:

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

Toppings:

  • Sesame seeds

Instructions

  • Prepare the Rice: Cook the rice according to the package directions. Chill if preparing ahead.
  • Steam the Broccoli: Steam the broccoli until tender (microwave or stovetop). Set aside.
  • Season the Chicken: Toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.

Cook the Chicken:

  • Preheat the air fryer to 400°F and cook the chicken for 12 minutes, or until fully cooked.
  • Alternatively, bake at 400°F for 18–20 minutes or until the internal temperature reaches 165°F.

Prepare the Sticky Sauce:

  • In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring to a boil.
  • Stir in the arrowroot slurry and let it boil for 4–5 minutes until the sauce thickens.
  • Make the Spicy Mayo: In a small bowl, mix mayonnaise, sriracha, and water. Adjust the consistency to your liking by adding more water.
  • Assemble the Bowls: In each bowl, layer cooked rice, steamed broccoli, and chicken. Drizzle with sticky sauce and spicy mayo. Sprinkle sesame seeds on top for garnish.

Notes

Cooking Options: Air frying gives the chicken a crispy texture, but baking or pan-searing works as well.
Broccoli Substitutions: Swap with snap peas, carrots, or your favorite steamed vegetables.
Make Ahead: Prep the rice, sauce, and chicken ahead of time for quick assembly during busy weekdays.
Sauce Tip: Arrowroot powder and cornstarch work equally well for thickening.