I tried this sticky chicken rice bowl recipe last week, and I have to say, it was a game changer. The balance of savory, sweet, and spicy flavors was unbelievable. I couldn’t believe how something so simple to put together could taste so delicious.

The sticky sauce, combined with fluffy rice, crispy broccoli, and juicy chicken pieces, made every bite irresistible. It’s already become one of my go-to meals for busy weeknights. If you’re looking for a satisfying dish that’s easy to make, you have to give this one a try!

Credit: erinliveswhole

Ingredients for Sticky Chicken Rice Bowls

The key to this mouthwatering recipe lies in its fresh and flavorful ingredients. Here’s what you’ll need:

2 cups uncooked rice – Use white, brown, or long-grain rice. Brown rice offers more fiber for a healthier option.
2 small heads of broccoli, chopped – Fresh broccoli is best for that crisp texture. Avoid frozen broccoli as it can get mushy.
3 large chicken breasts – These provide high-quality protein. You can also substitute chicken thighs for a juicier option.
2 tablespoons olive oil – Helps the seasonings stick to the chicken and enhances the flavor.
1 teaspoon salt, 1/2 teaspoon pepper – Basic seasoning to enhance all the other flavors.
1 teaspoon chili powder, 1 teaspoon smoked paprika – Adds depth and a smoky kick.
1 teaspoon onion powder, 1 teaspoon oregano – Bring a savory aroma and extra flavor to the chicken.

Sticky Sauce

1/2 cup soy sauce – The umami base of your sauce. Use low-sodium soy sauce to control salt levels.
1/2 cup honey – Adds sweetness and creates that sticky texture.
1/4 cup rice vinegar – Balances the sauce with some acidity.
3 cloves garlic, minced – Fresh garlic adds a bold, aromatic element.
2 tablespoons sriracha – For a spicy kick. Adjust depending on your heat preference.
2 teaspoons sesame oil – Gives the sauce a nutty undertone.
1 teaspoon ground ginger – Adds a warm, zesty note.
2 teaspoons arrowroot powder mixed with 2 tablespoons water – This slurry thickens the sauce beautifully. Cornstarch works as a substitute.

Spicy Mayo

1/2 cup mayonnaise – Creamy and rich. Regular or light mayo works.
1 tablespoon sriracha – Blends perfectly with the mayo for the right amount of heat.
2–3 tablespoons water – Helps the mayo reach a drizzle-ready consistency.

Note: This recipe yields around 5 servings, perfect for a family meal or meal prep.

Variations

Looking to personalize your bowl? Try these variations:

Low-carb swap: Substitute rice for cauliflower rice.
Vegetarian option: Use tofu instead of chicken and drizzle with the same sticky sauce.
Extra crunch: Add chopped peanuts or cashews on top.
Pescatarian twist: Replace chicken with shrimp for a seafood spin.
Extra veggies: Include snap peas, red onions, or cucumbers for added freshness.

If you love chicken thighs, try this sweet grilled chicken thighs recipe for another delicious meal idea.

Cooking Time

Here’s a breakdown of how long this recipe will take:

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

Make sure you have these tools ready before starting:

Air fryer – For perfectly cooked chicken with minimal effort.
Microwave-safe bowl – To easily steam your broccoli.
Cutting board and knife – For prepping the chicken and veggies.
Sauce pot – Used to create the incredible sticky sauce.
Measuring cups and spoons – To get the ingredient proportions just right.
Stirring utensil – To mix ingredients and sauces smoothly.

How to Make Sticky Chicken Rice Bowls?

Step 1: Prep the rice and broccoli

Start by cooking the rice according to the package instructions. While the rice cooks, steam the broccoli until it’s fork-tender. You can do this on a stovetop or microwave, whichever is easier for you. Set both aside once done.

Step 2: Season and cook the chicken

Chop the chicken breasts into bite-sized pieces. Toss them with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until everything is coated evenly. Preheat your air fryer to 400°F, then spread out the chicken pieces in a single layer and cook for about 12 minutes. They should reach an internal temperature of 160°F.

Step 3: Whip up the sticky sauce

While the chicken cooks, make the sticky sauce. Combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan. Heat it over medium heat and bring it to a boil. Stir in the arrowroot slurry, letting the mixture boil for 4-5 minutes until thickened to a silky consistency.

Step 4: Make the spicy mayo

Mix together mayo, sriracha, and water in a small bowl. Adjust the water to get the consistency you prefer for drizzling.

Step 5: Assemble the bowls

Now for the fun part! In each bowl, layer the rice, steamed broccoli, and cooked chicken. Drizzle the sticky sauce generously over the top. Finish with a drizzle of spicy mayo and garnish with sesame seeds or avocado slices.

Credit: Pinterest

Additional Tips for Making This Recipe Better

If you want to ensure your bowls are absolutely perfect, here’s what I’ve learned:

Use freshly cooked rice to avoid a dry texture.
For extra-crispy chicken, don’t overcrowd the air fryer.
When making the sauce, keep stirring to prevent lumps in the slurry.
If you love spice, add an extra dash of sriracha to the sauce or mayo.
Cook the broccoli lightly to maintain its crunch and nutrients.

How to Serve Sticky Chicken Rice Bowls?

Presentation makes a big difference! Serve these bowls in wide, shallow dishes to showcase the layers of rice, veggies, and chicken. Garnish with freshly chopped green onions or cilantro for a vibrant pop of color. Add some sliced avocado or cucumber for extra texture and creamy flavors. For a hearty soup option, you might also enjoy this chicken taco soup recipe, which is equally satisfying and flavorful.

Nutritional Information

Here’s a quick look at the nutrients per serving:

Calories: 559
Protein: 15.3g
Carbohydrates: 73.6g
Fat: 25.7g

Make Ahead and Storage

Storing: Keep leftovers in airtight containers in the fridge for up to 3-4 days.
Freezing: Freeze individual portions in freezer-safe containers for up to 1 month.
Reheating: Warm in the microwave or stovetop, adding a little water to maintain moisture.

Why You’ll Love This Recipe?

This recipe is a favorite for so many reasons:

Quick and easy: Perfect for busy weeknights or meal prep.
Versatile: Customize it with different proteins, grains, or veggies.
Flavor-packed: The sticky sauce and spicy mayo take it to another level.
Family-friendly: A balanced meal that everyone will enjoy.
Convenient: Uses simple, pantry-friendly ingredients.

Sticky chicken rice bowls are more than just a meal; they’re a crowd-pleaser you’ll find yourself making again and again. Give it a try, and don’t forget to add your personal twist! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell

Sticky Chicken Rice Bowls Recipe

I tried this sticky chicken rice bowl recipe last week, and I have to say, it was a game changer. The balance of savory, sweet, and spicy flavors was unbelievable.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Ingredients Method Notes

Ingredients

2 cups uncooked rice – Use white brown, or long-grain rice. Brown rice offers more fiber for a healthier option.
2 small heads of broccoli chopped – Fresh broccoli is best for that crisp texture. Avoid frozen broccoli as it can get mushy.
3 large chicken breasts – These provide high-quality protein. You can also substitute chicken thighs for a juicier option.
2 tablespoons olive oil – Helps the seasonings stick to the chicken and enhances the flavor.
1 teaspoon salt 1/2 teaspoon pepper – Basic seasoning to enhance all the other flavors.
1 teaspoon chili powder 1 teaspoon smoked paprika – Adds depth and a smoky kick.
1 teaspoon onion powder 1 teaspoon oregano – Bring a savory aroma and extra flavor to the chicken.
1/2 cup soy sauce – The umami base of your sauce. Use low-sodium soy sauce to control salt levels.
1/2 cup honey – Adds sweetness and creates that sticky texture.
1/4 cup rice vinegar – Balances the sauce with some acidity.
3 cloves garlic minced – Fresh garlic adds a bold, aromatic element.
2 tablespoons sriracha – For a spicy kick. Adjust depending on your heat preference.
2 teaspoons sesame oil – Gives the sauce a nutty undertone.
1 teaspoon ground ginger – Adds a warm zesty note.
2 teaspoons arrowroot powder mixed with 2 tablespoons water – This slurry thickens the sauce beautifully. Cornstarch works as a substitute.
1/2 cup mayonnaise – Creamy and rich. Regular or light mayo works.
1 tablespoon sriracha – Blends perfectly with the mayo for the right amount of heat.
2 –3 tablespoons water – Helps the mayo reach a drizzle-ready consistency.

Method

Start by cooking the rice according to the package instructions. While the rice cooks, steam the broccoli until it’s fork-tender. You can do this on a stovetop or microwave, whichever is easier for you. Set both aside once done.
Chop the chicken breasts into bite-sized pieces. Toss them with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until everything is coated evenly. Preheat your air fryer to 400°F, then spread out the chicken pieces in a single layer and cook for about 12 minutes. They should reach an internal temperature of 160°F.
While the chicken cooks, make the sticky sauce. Combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan. Heat it over medium heat and bring it to a boil. Stir in the arrowroot slurry, letting the mixture boil for 4-5 minutes until thickened to a silky consistency.
Mix together mayo, sriracha, and water in a small bowl. Adjust the water to get the consistency you prefer for drizzling.
Now for the fun part! In each bowl, layer the rice, steamed broccoli, and cooked chicken. Drizzle the sticky sauce generously over the top. Finish with a drizzle of spicy mayo and garnish with sesame seeds or avocado slices.

Notes

Use freshly cooked rice to avoid a dry texture.
For extra-crispy chicken, don’t overcrowd the air fryer.
When making the sauce, keep stirring to prevent lumps in the slurry.
If you love spice, add an extra dash of sriracha to the sauce or mayo.
Cook the broccoli lightly to maintain its crunch and nutrients.

Sticky Chicken Rice Bowls Recipe