Name: Sticky Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 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; 1/2 tsp black pepper; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp dried oregano; 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 (or cornstarch), mixed with 2 tbsp water to make a slurry; 1/2 cup mayonnaise; 1 tbsp sriracha; 2–3 tbsp water (to thin); Sesame seeds

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If you’re looking for a meal that’s easy to prepare, packed with flavor, and sure to please the whole family, look no further than Sticky Chicken Rice Bowls.

This dish combines tender, seasoned chicken with a savory-sweet glaze, steamed broccoli, and fluffy rice, all topped with a drizzle of spicy mayo for an extra kick. Whether you’re whipping up a quick weeknight dinner or meal-prepping for the week ahead, this recipe is a winner.

Let’s dive into how you can create this delicious dish in just 45 minutes!

Why You’ll Love Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls are the perfect balance of sweet, savory, and spicy. The sticky sauce, made with soy sauce, honey, and sriracha, clings to every bite of chicken, while the fresh broccoli adds a healthy crunch. The fluffy rice serves as the perfect base to soak up all the incredible flavors. Plus, the spicy mayo drizzle takes it to the next level, adding creaminess and heat to every bite.

This recipe is not only easy to make but also highly customizable. You can swap out the chicken for tofu or shrimp, use cauliflower rice instead of regular rice for a low-carb option, or add your favorite veggies to make it your own.

Ingredients You’ll Need

Here’s what you’ll need to make Sticky Chicken Rice Bowls:

For the Bowl

2 cups uncooked rice: Any type of rice works—white, brown, or jasmine.
2 small heads of broccoli: Chopped into bite-sized florets.
3 large chicken breasts: Cut into small pieces.
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

For the Sticky Sauce

1/2 cup soy sauce
1/2 cup honey
1/4 cup rice vinegar
3 cloves garlic: Minced.
2 tbsp sriracha: Adjust based on your spice preference.
2 tsp sesame oil
1 tsp ground ginger
2 tsp arrowroot powder mixed with 2 tbsp water (or substitute with cornstarch).

For the Spicy Mayo

1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water

Optional Toppings

Sesame seeds for garnish.

Step-by-Step Instructions

1. Cook the Rice

Start by cooking your rice according to the package instructions. While the rice is cooking, you can prepare the rest of the ingredients. Pro tip: Fluff the rice with a fork once it’s done to keep it light and airy.

2. Steam the Broccoli

Steam the chopped broccoli until it’s fork-tender. You can do this on the stovetop or in the microwave. Once cooked, set it aside.

3. Prep and Cook the Chicken

Cut the chicken breasts into bite-sized pieces and toss them with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Make sure each piece is evenly coated with the seasoning.

Lay the seasoned chicken flat in an air fryer basket and cook at 400°F for about 12 minutes, or until the internal temperature reaches 160°F. If you don’t have an air fryer, you can cook the chicken in a skillet over medium-high heat until fully cooked.

4. Make the Sticky Sauce

While the chicken is cooking, prepare the sticky sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil over medium heat.

Once boiling, add the arrowroot slurry (a mixture of arrowroot powder and water) to thicken the sauce. Let it boil for 4–5 minutes until it reaches a thick and glossy consistency. Remove from heat and set aside.

5. Prepare the Spicy Mayo

In a small bowl, mix together mayo, sriracha, and water until smooth. Adjust the amount of water to achieve your desired drizzle consistency.

6. Assemble Your Bowls

Now comes the fun part—assembling your bowls! Start with a generous scoop of rice as your base. Add steamed broccoli and cooked chicken on top. Drizzle everything with the sticky sauce until well-coated. Finish with a drizzle of spicy mayo and a sprinkle of sesame seeds for garnish.

Tips for Success

Customize Your Protein: Don’t eat chicken? Swap it out for tofu, shrimp, or even beef strips.
Add More Veggies: Mix in carrots, snap peas, or bell peppers for extra color and nutrition.
Meal Prep-Friendly: Store each component separately in airtight containers in the fridge for up to 4 days. Assemble bowls just before eating for maximum freshness.
Control the Spice: Adjust the amount of sriracha in both the sticky sauce and spicy mayo to suit your heat tolerance.

Why This Recipe Works

The combination of flavors in Sticky Chicken Rice Bowls is what makes this dish truly special. The sweet honey balances out the salty soy sauce and tangy rice vinegar in the sticky sauce. The spices on the chicken add depth of flavor while complementing the sauce perfectly. And let’s not forget that spicy mayo—it ties everything together with its creamy heat.

Final Thoughts

Sticky Chicken Rice Bowls are more than just a meal—they’re a crowd-pleaser that’s easy enough for beginners yet impressive enough for guests. With simple ingredients and straightforward steps, you can have a restaurant-quality dish on your table in under an hour.

So why not give this recipe a try? Your taste buds will thank you! Don’t forget to share your creations or any fun twists you add to this dish. Happy cooking!