There’s something incredibly satisfying about digging into a hearty bowl filled with bold flavors, vibrant veggies, and just the right balance of sweet and heat. Sticky Chicken Rice Bowls bring all that to your dinner table—and then some. With juicy chicken, crisp-tender broccoli, fluffy rice, and a glossy, sticky sauce that’s finger-licking good, this all-in-one meal has fast become a favorite in my kitchen.
This recipe blends everyday ingredients with takeout-style appeal, but it’s surprisingly easy to prepare. It’s perfect for busy weeknights, meal prep Sundays, or whenever you want to whip up something nutritious and crave-worthy in under an hour.
Why You’ll Love These Sticky Chicken Rice Bowls
- Flavor-Packed: A savory-sweet glaze with hints of spice and garlic elevates simple chicken into something extraordinary.
- Healthy & Hearty: High in protein, loaded with veggies, and naturally gluten-free (if using tamari).
- Family Friendly: Mild enough for kids, customizable for spice lovers.
- Ideal for All Seasons: Fresh and light for summer, warm and comforting for colder months.
Ingredients You’ll Need
Main Ingredients:
- 2 cups uncooked white rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts, cut into bite-sized pieces
For the Chicken Seasoning:
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp each: chili powder, smoked paprika, onion powder, oregano
For the Sticky Sauce:
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup honey
- ¼ cup rice vinegar
- 3 garlic cloves, minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder + 2 tbsp water (or cornstarch as an alternative)
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
Toppings:
- Sesame seeds
- Extra sriracha (optional)
Step-by-Step Instructions
Step 1: Cook the Rice
Prepare your rice according to package instructions. For best texture, rinse the rice thoroughly before cooking to remove excess starch. Once done, fluff with a fork and keep warm.
Step 2: Steam the Broccoli
Steam the broccoli until fork-tender. You can do this in a microwave steamer or in a pot on the stovetop. Avoid overcooking—the broccoli should be bright green and just tender.
Step 3: Season and Air Fry the Chicken
Toss the cubed chicken with olive oil and season with salt, pepper, and the spice blend (chili powder, smoked paprika, onion powder, oregano). Spread the chicken in a single layer in your air fryer basket and cook at 400°F for about 12 minutes, shaking halfway through.
Tip: If you don’t have an air fryer, bake the chicken at 425°F for 15–18 minutes or sauté in a skillet until cooked through.
Step 4: Make the Sticky Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a gentle boil over medium heat.
In a small bowl, mix arrowroot powder with water to form a slurry. Stir into the sauce and simmer for 4–5 minutes until thick and glossy.
Step 5: Whisk the Spicy Mayo
Combine mayonnaise, sriracha, and water in a small bowl. Whisk until smooth and drizzle-able.
Step 6: Assemble the Bowls
In each bowl, layer warm rice, steamed broccoli, and air-fried chicken. Drizzle generously with sticky sauce, then top with a swirl of spicy mayo.
Sprinkle with sesame seeds and extra sriracha if desired.
Variations and Add-Ons
- Vegetarian Version: Substitute tofu for chicken and air fry until crispy.
- Add More Veggies: Sautéed bell peppers, snap peas, or carrots work well here.
- Low-Carb Option: Serve over cauliflower rice or shredded cabbage slaw.
Meal Prep Tips
These bowls make excellent meal prep. Divide rice, chicken, and broccoli into containers and keep sauce and spicy mayo in separate containers until ready to serve.
- Refrigerator: Store up to 4 days.
- Freezer: Rice and chicken freeze well, but add sauce and mayo fresh after thawing.
Sticky Chicken Rice Bowls
Ingredients
Main Ingredients:
- 2 cups uncooked white rice
- 2 small heads broccoli chopped
- 3 large chicken breasts cut into bite-sized pieces
For the Chicken Seasoning:
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp each: chili powder smoked paprika, onion powder, oregano
For the Sticky Sauce:
- ½ cup soy sauce or tamari for gluten-free
- ½ cup honey
- ¼ cup rice vinegar
- 3 garlic cloves minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder + 2 tbsp water or cornstarch as an alternative
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 2 –3 tbsp water
Toppings:
- Sesame seeds
- Extra sriracha optional
Instructions
Step 1: Cook the Rice
- Prepare your rice according to package instructions. For best texture, rinse the rice thoroughly before cooking to remove excess starch. Once done, fluff with a fork and keep warm.
Step 2: Steam the Broccoli
- Steam the broccoli until fork-tender. You can do this in a microwave steamer or in a pot on the stovetop. Avoid overcooking—the broccoli should be bright green and just tender.
Step 3: Season and Air Fry the Chicken
- Toss the cubed chicken with olive oil and season with salt, pepper, and the spice blend (chili powder, smoked paprika, onion powder, oregano). Spread the chicken in a single layer in your air fryer basket and cook at 400°F for about 12 minutes, shaking halfway through.
- Tip: If you don’t have an air fryer, bake the chicken at 425°F for 15–18 minutes or sauté in a skillet until cooked through.
Step 4: Make the Sticky Sauce
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a gentle boil over medium heat.
- In a small bowl, mix arrowroot powder with water to form a slurry. Stir into the sauce and simmer for 4–5 minutes until thick and glossy.
Step 5: Whisk the Spicy Mayo
- Combine mayonnaise, sriracha, and water in a small bowl. Whisk until smooth and drizzle-able.
Step 6: Assemble the Bowls
- In each bowl, layer warm rice, steamed broccoli, and air-fried chicken. Drizzle generously with sticky sauce, then top with a swirl of spicy mayo.
- Sprinkle with sesame seeds and extra sriracha if desired.
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