Dinner

Sticky Chicken Rice Bowls Recipe

Bymia larkspur October 17, 2025October 17, 2025

Introduction

These Sticky Chicken Rice Bowls bring together tender, spiced chicken, steamed broccoli, and fluffy rice all coated in a delicious homemade sticky sauce. Finished with a spicy mayo drizzle and sesame seeds, this meal is both satisfying and packed with flavor—perfect for a quick weeknight dinner.

A blue bowl filled with four main layers, sitting on a white marbled surface with wooden chopsticks resting on the right side; the bottom layer is white rice sprinkled with small green onion pieces and black pepper, covering about half the bowl. On the left side above the rice, there is glazed chicken coated with a shiny, dark brown sauce and topped with white sesame seeds. To the top center, a cluster of thin, orange carrot strips are placed next to thin green slices of avocado arranged in a neat row. On the right center, fresh green cilantro leaves and sliced green jalapeño peppers add a pop of color. A small white bowl with dark sauce and sesame seeds is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked rice
2 small heads broccoli, chopped
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
Sticky 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 (slurry; substitute cornstarch if needed)
Spicy Mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Sesame seeds for topping

Instructions

Step 1: Cook the rice according to package instructions and set aside.
Step 2: Steam the chopped broccoli until fork tender, either in the microwave or on the stovetop, then set aside.
Step 3: Cut the chicken breasts into small bite-sized pieces.
Step 4: Toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated. Arrange the chicken flat in a preheated air fryer and cook at 400°F for 12 minutes or until the internal temperature reaches 160°F.
Step 5: While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring to a boil. Once boiling, stir in the arrowroot slurry and continue to boil for 4–5 minutes until the sauce thickens significantly.
Step 6: Prepare your serving bowls by layering cooked rice, steamed broccoli, and the air-fried chicken. Pour the sticky sauce generously over the top.
Step 7: Mix together mayo, sriracha, and water to create the spicy mayo. Drizzle this over each bowl and finish by sprinkling sesame seeds on top.

Tips & Variations

For extra depth, marinate the chicken in the spice mix for 30 minutes before cooking.
Substitute the broccoli with other vegetables like snap peas or bell peppers for variety.
Use jasmine or basmati rice for a fragrant base that pairs well with the sticky sauce.
Adjust the sriracha quantity in the sauce and mayo to suit your preferred heat level.

Storage

Store leftover chicken, rice, and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh sauce and spicy mayo after reheating to keep flavors bright and textures appealing.

How to Serve

A blue bowl on a white marbled surface holds a colorful meal with five main layers: at the bottom is a large portion of white rice sprinkled lightly with black pepper and chopped green onions; on top of the rice, to the left, there are glazed, dark brown chicken strips topped with white sesame seeds and chopped green onions; above the chicken, there is a layer of light brown cooked grains; next to the grains, thin strips of bright orange carrots pile up; to the right of the grains and carrots, slices of green avocado are fanned out, beside fresh green cucumber rounds and cilantro leaves. A pair of wooden chopsticks rests on the right side of the bowl, and a small brown dish with sauce and lime wedge sit nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the chicken without an air fryer?

Yes, you can cook the chicken pieces in a skillet over medium-high heat or bake them in the oven at 400°F for about 15–20 minutes until fully cooked and browned.

What can I use if I don’t have arrowroot powder?

Cornstarch is a great substitute for arrowroot powder in the sauce. Use it in the same amount, mixing with water to create a slurry before adding to the boiling sauce to thicken.

mia larkspur