Sticky Chicken Rice Bowls Recipe

If you’re craving a bowlful of comfort with a punchy, takeout-inspired vibe, the Sticky Chicken Rice Bowls Recipe has your name written all over it. Imagine tender bites of chicken tossed in a glossy, sweet-and-spicy sauce, cozying up with perfectly cooked rice and vibrant broccoli, all crowned with a swirl of sriracha mayo and sesame sprinkles. From family dinners to meal prep lunches, this dish delivers flavor, texture, and that irresistible “just one more bite” quality. Whether you’re brand new to cooking or a kitchen enthusiast, you’ll adore how easy yet rewarding the Sticky Chicken Rice Bowls Recipe turns out every single time.

Ingredients You’ll Need

The beauty of this Sticky Chicken Rice Bowls Recipe is how it turns a handful of basics into something extraordinary. Every ingredient is purposeful, making the finished bowl colorful, crave-worthy, and layered with flavors you’ll want on repeat!

• Rice: The pillowy base that soaks up all that sticky sauce for bliss in every bite.
• Broccoli: Adds crisp-tender texture and a pop of green, balancing richness with freshness.
• Chicken breasts: Lean protein that stays juicy and gets deliciously crisp in the air fryer.
• Olive oil: Coats the chicken, helping the spices adhere and ensuring perfect browning.
• Salt and pepper: The foundation for bringing out all the core flavors in your dish.
• Chili powder: Adds subtle heat and color to the chicken rub.
• Smoked paprika: Lends a slightly smoky depth, making the chicken extra savory.
• Onion powder: Layers in that signature savory-sweet flavor without any prep hassle.
• Oregano: Brightens the spice blend and adds a hint of herbal zing.
• Soy sauce: The salty, umami backbone of the sticky sauce.
• Honey: Sweetens the sauce and helps achieve that classic sticky finish.
• Rice vinegar: Cuts through sweetness and adds tang for balance.
• Garlic: Three cloves freshly minced bring tons of aromatic flavor.
• Sriracha: For both the sauce and spicy mayo, it brings the right kick.
• Sesame oil: Adds rich, nutty tones to the sauce, deepening its complexity.
• Ground ginger: A little goes a long way—bright, warm, and slightly peppery.
• Arrowroot powder (or cornstarch): Thickens the sauce to that irresistible glaze.
• Mayo: The creamy base for your spicy drizzle.
• Sesame seeds: A simple but game-changing crunchy topping.

How to Make Sticky Chicken Rice Bowls Recipe

Step 1: Cook the Rice

Start by preparing your rice according to package directions. This gives you plenty of time to work on the other ingredients, and ensures your rice is fluffy, warm, and ready to soak up that sticky sauce when the bowls come together. Go with your favorite type—jasmine, basmati, or even brown rice for a nuttier base.

Step 2: Steam the Broccoli

While the rice cooks, chop your broccoli into small florets. Steam them either on the stovetop or in the microwave until they’re just fork-tender. You want them vibrant, not overcooked, so they retain their bite and color, perfectly complementing the saucy chicken.

Step 3: Prep and Season the Chicken

Dice the chicken breasts into bite-sized pieces. Toss them in olive oil, then add salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Massaging the chicken with these spices ensures every piece is coated for maximum flavor in every forkful.

Step 4: Air Fry the Chicken

Arrange your seasoned chicken in a single layer in a preheated air fryer at 400F. Cook for about 12 minutes, giving it a shake halfway through. The chicken should reach an internal temp of 160F and develop a lightly crisped exterior—the perfect texture for holding onto the sticky sauce.

Step 5: Simmer the Sticky Sauce

While the chicken cooks, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a small saucepan. Bring to a gentle boil, then whisk in the arrowroot (or cornstarch) slurry. Keep it bubbling for 4-5 minutes until the sauce thickens dramatically. It should look glossy and cling to the back of a spoon—sticky perfection!

Step 6: Whip Up the Spicy Mayo

Mix together mayonnaise, sriracha, and a bit of water until you get a creamy, pourable consistency. This spicy mayo is the finishing touch—cool, fiery, and oh-so-creamy. It’s a game changer for these bowls.

Step 7: Assemble Your Bowls

Layer your bowls—fluffy rice first, then steamed broccoli and luscious chicken. Drizzle generously with the sticky sauce and swirl on the spicy mayo. Top everything off with a generous sprinkle of sesame seeds for crunch and contrast. The Sticky Chicken Rice Bowls Recipe is ready to devour!

How to Serve Sticky Chicken Rice Bowls Recipe

Garnishes

This bowl thrives on a finishing touch. Scatter a handful of sesame seeds and, if you like, some finely sliced green onions for pop and freshness. A tiny squeeze of lime or a few cilantro leaves can brighten things up even more.

Side Dishes

Sticky Chicken Rice Bowls Recipe is hearty enough to stand alone, but it also loves company. A crisp Asian-inspired slaw, some edamame, or quick pickled veggies are all fantastic alongside. These sides add texture, variety, and a refreshing balance to your meal.

Creative Ways to Present

Individual bowls make every serving feel special—let everyone build theirs to taste! Hosting a gathering? Set up a “bowl bar” with separate components so guests can mix and match. For lunchboxes, pack in a two-compartment container to keep rice and chicken separate until mealtime.

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Chicken Rice Bowls Recipe components keep beautifully stored separately in airtight containers in the fridge for up to four days. Keeping the sauce and mayo aside ensures the rice and chicken don’t get soggy, and everything tastes freshly made when you reheat.

Freezing

If you want to stash some away for a busy weeknight, both the cooked chicken and sauce freeze well for up to two months. Let them cool fully before portioning them into freezer-safe containers. For best results, add freshly steamed broccoli and rice on the day you serve.

Reheating

Warm chicken and rice gently in the microwave or on the stovetop, stirring occasionally until piping hot. If the sauce thickens too much, stir in a splash of water as you reheat. Add your spicy mayo drizzle and toppings just before serving for best flavor and texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and take on the sauce beautifully in this Sticky Chicken Rice Bowls Recipe. Just adjust the cooking time as needed for smaller pieces.

What’s the best substitute for arrowroot powder?

Cornstarch works perfectly in place of arrowroot powder. Use the same amount to create a quick slurry and thicken your sauce to that classic, shiny finish.

How spicy is this bowl?

The beauty of the Sticky Chicken Rice Bowls Recipe is that you control the heat! Adjust the sriracha in both the sauce and the mayo to make it as mild or fiery as you like.

Can I make this gluten free?

Simply swap in tamari for the soy sauce and double check that all condiments are gluten free. The rest of the ingredients are natively gluten free, making this an easy meal for everyone!

Do I have to use an air fryer?

No problem if you don’t have an air fryer! Oven baking the chicken on a lined sheet pan at 425F, or pan-searing in a skillet, both work beautifully for this Sticky Chicken Rice Bowls Recipe.

Final Thoughts

If you’re ready to make your weeknights tastier and a whole lot more fun, give the Sticky Chicken Rice Bowls Recipe a whirl. It’s the kind of dinner that turns even an ordinary day into something special—one bowl, endless flavor, and plenty of smiles at the table.

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