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Sticky Chicken Rice Bowls Recipe

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3.8 from 13 reviews

These Sticky Chicken Rice Bowls are a flavorful and satisfying meal featuring tender air-fried chicken bites coated in a sticky, sweet, and spicy sauce, served over fluffy rice with steamed broccoli and a drizzle of spicy mayo. Perfect for a quick weeknight dinner, this recipe combines simple ingredients with bold flavors for a comforting, balanced dish.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Rice and Vegetables

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped

Chicken and Seasoning

  • 3 large chicken breasts
  • 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

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 to make a slurry (substitute cornstarch)

Spicy Mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2-3 tbsp water

Garnish

  • Sesame seeds for topping

Instructions

  1. Cook the Rice: Prepare the rice according to the package instructions until fully cooked and fluffy. Set aside and keep warm.
  2. Steam the Broccoli: Steam the chopped broccoli either in the microwave or on the stovetop until it is fork tender, then set aside.
  3. Prepare the Chicken: Cut the chicken breasts into small bite-sized pieces. Toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until fully coated.
  4. Air Fry the Chicken: Preheat the air fryer to 400°F. Lay the seasoned chicken pieces flat in the air fryer basket and cook for about 12 minutes or until the chicken reaches an internal temperature of 160°F and is cooked through, turning once if needed for even cooking.
  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 small saucepan. Bring to a boil over medium-high heat. Once boiling, stir in the arrowroot slurry and continue boiling for 4–5 minutes or until the sauce thickens significantly.
  6. Prepare the Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and 2-3 tablespoons of water until smooth and slightly thinned to drizzle consistency.
  7. Assemble the Bowls: Layer the cooked rice and steamed broccoli in serving bowls, top with the air-fried chicken, and generously coat with the thickened sticky sauce. Drizzle the spicy mayo on top and sprinkle with sesame seeds for garnish.

Notes

  • You can substitute arrowroot powder with cornstarch if preferred for thickening the sauce.
  • If you do not have an air fryer, the chicken can be baked at 425°F for 15-20 minutes or cooked in a skillet on the stovetop.
  • Adjust sriracha quantities in the sauce and mayo to your preferred spice level.
  • Leftovers can be stored in the refrigerator for 2-3 days and reheated gently.
  • For a gluten-free option, use gluten-free soy sauce.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

Find it online: https://iamstarved.com/sticky-chicken-rice-bowls-recipe/