Description
Sticky Chicken Rice Bowls are a balanced, satisfying meal made with tender chicken, fluffy rice, steamed broccoli, and a rich homemade sticky sauce. Designed to reheat well, this recipe is ideal for family dinners, lunch meal prep, and busy weeks when you want dependable flavor without extra effort.
Ingredients
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2 cups uncooked rice
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2 small heads broccoli, chopped
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3 large chicken breasts
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2 tbsp olive oil
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1 tsp salt
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1/2 tsp pepper
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1 tsp chili powder
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1 tsp smoked paprika
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1 tsp onion powder
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1 tsp oregano
Sticky Sauce
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1/2 cup soy sauce
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1/2 cup honey
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1/4 cup rice vinegar
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3 cloves garlic, minced
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2 tbsp sriracha
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2 tsp sesame oil
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1 tsp ground ginger
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2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch)
Spicy Mayo
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1/2 cup mayo
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1 tbsp sriracha
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2–3 tbsp water
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sesame seeds for topping
Instructions
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Cook the rice according to package instructions. Fluff with a fork and set aside.
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Steam the chopped broccoli in the microwave or on the stovetop until fork tender. Set aside.
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Cut the chicken breasts into small, bite-sized pieces.
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In a bowl, toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
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Preheat the air fryer to 400°F. Arrange the chicken in a single layer and cook for about 12 minutes, or until the chicken reaches an internal temperature of 160°F.
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While the chicken cooks, prepare the sticky sauce. Add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a saucepan. Bring to a boil.
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Once boiling, add the arrowroot slurry and continue to boil for 4–5 minutes, stirring frequently, until the sauce thickens significantly. Remove from heat.
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Assemble bowls by layering rice, broccoli, and chicken. Pour the sticky sauce over the top.
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In a small bowl, mix the mayo, sriracha, and water until smooth. Drizzle over the bowls and finish with sesame seeds before serving.
Notes
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Cut chicken into even pieces to ensure consistent cooking in the air fryer.
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Stir the sticky sauce frequently once thickening begins to prevent scorching.
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For meal prep, store bowls without spicy mayo and add it after reheating.
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Leftovers keep well in the refrigerator for up to 4 days.