Sticky Chicken Rice Bowls

A harmonious blend of tender chicken bites glazed in a sweet-and-savory sauce, served atop fluffy rice with crisp-tender broccoli and finished with a creamy, spicy mayo drizzle. This dish promises to become a weeknight favorite for its vibrant flavors and effortless preparation.

Why You’ll Love This Recipe

• Simple weeknight dinner prepared efficiently in an air fryer for minimal hands-on time.

• Balanced flavors with a honey-soy sticky glaze complemented by a sriracha-infused mayo.

• Meal-prep friendly, yielding five generous servings.

• Highly customizable with alternative proteins, grains or additional vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 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

• ½ tsp black pepper

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp dried oregano

Sticky Sauce

• ½ cup soy sauce

• ½ cup honey

• ¼ 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

Spicy Mayo

• ½ cup mayonnaise

• 1 tbsp sriracha

• 2–3 tbsp water

Topping

• Sesame seeds

Directions

1. Cook the rice according to package instructions; set aside.

2. Steam the broccoli until fork-tender, then set aside.

3. Preheat the air fryer to 400°F (204°C).

4. In a bowl, toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder and oregano.

5. Arrange the seasoned chicken in the air fryer basket and cook for 12 minutes or until the internal temperature reaches 160°F (71°C).

6. Meanwhile, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil and ground ginger in a saucepan. Bring to a boil, stir in the arrowroot slurry and simmer for 4–5 minutes until thickened.

7. In a small bowl, whisk together mayonnaise, sriracha and water until smooth.

8. Assemble bowls by layering rice, broccoli and chicken. Drizzle generously with sticky sauce, top with spicy mayo and sprinkle with sesame seeds.

Servings and timing

• Yield: 5 servings

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Add fresh cilantro, sliced scallions or chopped cashews for additional texture and brightness.

• Substitute tofu or shrimp for a pescetarian alternative.

• Swap white rice for brown rice, quinoa or cauliflower rice to alter the nutritional profile.

• Incorporate snap peas, shredded carrots or red onion for extra color and crunch.

Storage/Reheating

Store cooled bowls in airtight containers in the refrigerator for up to 3–4 days.
To reheat:

1. Transfer a portion to a microwave-safe dish.

2. Add 1–2 tablespoons of water per cup of rice and cover loosely.

3. Microwave on high for 2–3 minutes, stirring halfway through until heated.

Alternatively, reheat in a skillet over medium heat with a splash of water or broth, stirring occasionally until warmed evenly.

FAQs

What type of rice works best for these bowls?

Long-grain white rice provides a fluffy texture, though brown rice or jasmine rice can be used for a nuttier flavor and added nutrients.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs remain moist and are an excellent substitute; adjust cooking time to ensure they reach 165°F (74°C) internally.

Is this recipe gluten-free?

To make it gluten-free, use tamari in place of soy sauce and ensure all condiments are certified gluten-free.

Can I make this recipe in the oven instead of an air fryer?

Certainly. Roast the seasoned chicken at 400°F (204°C) for 15–20 minutes, flipping halfway through until fully cooked.

How can I make the sauce less spicy?

Reduce or omit the sriracha in both the sticky sauce and the spicy mayo, or replace it with a milder chili paste.

Can I prepare components ahead of time?

Yes. Cook and store rice, chicken and sauce separately in the refrigerator; assemble and reheat just before serving.

Is it safe to freeze leftovers?

You may freeze the chicken and sauce (separately) for up to 2 months. Thaw overnight in the refrigerator before reheating.

What adjustments are needed for meal prep?

Divide ingredients into individual airtight containers and store sauce separately to maintain texture until ready to eat.

Can I add other vegetables to the bowls?

Absolutely. Snap peas, bell peppers, shredded carrots or snow peas all make excellent additions.

How do I know when the sauce has thickened properly?

The sauce should coat the back of a spoon and cling slightly; if it is too thin, simmer a little longer, and if too thick, whisk in small amounts of water.

Conclusion

These Sticky Chicken Rice Bowls combine simplicity and versatility, offering a weeknight dinner that is both satisfying and customizable. With protein-rich chicken, vibrant vegetables and a luscious sticky sauce balanced by creamy spicy mayo, this recipe adapts effortlessly to dietary preferences and meal-prep requirements. Enjoy the layered flavors and ease of assembly that make this dish a modern dinner staple.