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Sticky Chicken Rice Bowls Recipe

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★★★★★

4.6 from 119 reviews

This Sticky Chicken Rice Bowls recipe features tender, flavorful chicken pieces air-fried to perfection and coated in a rich, sticky sauce made with soy, honey, and spices. Served atop fluffy rice and steamed broccoli, and finished with a spicy mayo drizzle and sesame seeds, this dish offers a delicious balance of sweet, spicy, and savory flavors in a wholesome, easy-to-make bowl.

Ingredients

Scale

Rice & Vegetables

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

Chicken

  • 3 large chicken breasts, cut into bite-sized 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

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 (arrowroot slurry)

Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 tbsp sriracha
  • 2–3 tbsp water

Toppings

  • Sesame seeds for topping

Instructions

  1. Cook rice: Prepare the rice according to package instructions until fully cooked and fluffy. Set aside and keep warm for serving.
  2. Steam broccoli: Steam the chopped broccoli either in the microwave or on the stovetop until fork-tender but still bright green. Set aside.
  3. Prep chicken: Cut the chicken breasts into small, bite-sized pieces ensuring even sizes for uniform cooking.
  4. Season and cook chicken: Toss the chicken pieces with olive oil and the combined spices—salt, pepper, chili powder, smoked paprika, onion powder, and oregano—to coat evenly. Lay the chicken flat in a preheated air fryer and cook at 400°F (204°C) for 12 minutes or until the internal temperature reaches 160°F (71°C).
  5. Make sticky sauce: Meanwhile, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a sauce pot. Bring the mixture to a boil. Once boiling, stir in the arrowroot slurry and continue boiling for 4-5 minutes until the sauce thickens considerably.
  6. Assemble bowls: In serving bowls, layer cooked rice, steamed broccoli, and air-fried chicken. Generously pour the thickened sticky sauce over the top.
  7. Prepare spicy mayo: Mix mayonnaise, sriracha, and water until smooth and drizzly. Drizzle the spicy mayo over each bowl.
  8. Garnish and serve: Finish by sprinkling sesame seeds on top for added texture and visual appeal. Serve immediately while warm.

Notes

  • You can substitute arrowroot powder with cornstarch for the slurry if unavailable.
  • Adjust the amount of sriracha in the sticky sauce and spicy mayo to control the heat level to your preference.
  • Use medium-grain rice for a stickier texture or jasmine rice for aromatic flavor.
  • If you don’t have an air fryer, you can bake the chicken at 425°F (220°C) for 15-20 minutes or pan-fry until cooked through.
  • Steaming broccoli preserves nutrients and color better than boiling.

Keywords: sticky chicken rice bowl, air fryer chicken, honey soy sauce, spicy mayo, easy chicken recipe, quick dinner bowl, Asian-inspired chicken bowl

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