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Sticky Chicken Rice Bowls Recipe
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.
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Prep Time 10 minutes
Cook Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Mix together mayo, sriracha, and water in a small bowl. Adjust the water to get the consistency you prefer for drizzling.
  5. 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.