Sticky Chicken Rice Bowls are a flavorful and easy-to-make meal that combines tender, juicy chicken with a savory-sweet glaze served over fluffy rice and fresh steamed broccoli. Perfect for quick weeknight dinners or meal prep lunches, this dish is sure to become a family favorite. Let’s walk through how to make this delicious bowl from start to finish.
Ingredients
For the Rice Bowl:
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
For the Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 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 tbsp water (slurry; substitute cornstarch if preferred)
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
Garnish:
- Sesame seeds
Instructions
1. Cook the Rice:
Prepare rice according to package instructions. Fluff and set aside.
2. Steam the Broccoli:
Steam chopped broccoli until fork-tender, either on the stovetop or in the microwave. Set aside.
3. Prepare the Chicken:
In a bowl, toss chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.
4. Cook the Chicken:
Lay the seasoned chicken flat in a preheated air fryer at 400°F (200°C). Cook for about 12 minutes or until the internal temperature reaches 160°F (71°C) and the chicken is cooked through.
5. Make the Sticky Sauce:
While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring to a boil over medium heat. Once boiling, stir in the arrowroot slurry and simmer for 4–5 minutes until the sauce thickens to a glossy glaze.
6. Prepare the Spicy Mayo:
Mix mayonnaise, sriracha, and water until smooth and drizzling consistency is reached. Adjust water to your liking.
7. Assemble the Bowls:
Divide the cooked rice evenly among serving bowls. Add steamed broccoli and top with the cooked chicken. Generously drizzle the sticky sauce over the chicken and rice.
8. Finish and Garnish:
Drizzle spicy mayo over each bowl and sprinkle with sesame seeds for an extra pop of flavor and crunch.
Tips for the Best Sticky Chicken Rice Bowls
- Chicken choice: Thighs can be substituted for juicier, more flavorful meat, though breasts work perfectly.
- Rice options: Jasmine rice gives a fragrant, fluffy base, but brown rice or quinoa are great healthier alternatives.
- Adjust spice: Add more sriracha or fresh chilies if you want it spicier.
- Storage: Store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet and rice with a splash of water for best results.
FAQs
Can I make this recipe vegetarian?
Yes! Substitute the chicken with tofu or tempeh and follow the same seasoning and cooking steps.
How do I make the sauce less sweet?
Reduce the honey or replace it with a natural sweetener like maple syrup or agave.
What other veggies go well?
Snap peas, bell peppers, or bok choy are great steamed or sautéed additions.
Can I prepare this dish ahead?
Absolutely! Cook the chicken and sauce ahead and reheat when ready to serve.
Enjoy your homemade Sticky Chicken Rice Bowls — a delicious, balanced meal packed with bold flavors and easy enough to make any night of the week!