Delicious Sticky Chicken Rice Bowl garnished with fresh herbs and served in a bowl

Sticky Chicken Rice Bowls

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why make this recipe

Sticky Chicken Rice Bowls are a delicious and satisfying meal that is perfect for any time of day. They combine tender chicken, fluffy rice, and fresh broccoli with a flavorful sticky sauce. It’s a one-bowl wonder that is not only easy to make but also packed with flavors. Whether you’re cooking for family or friends, this recipe will impress everyone around the table. Plus, it’s customizable, making it easy to adapt to your tastes!

how to make Sticky Chicken Rice Bowls

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
  • 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
  • 2 tbsp water
  • 1/2 cup mayo
  • 2 to 3 tbsp water for spicy mayo
  • Sesame seeds for topping
  • Avocado

Directions:

  1. Cook the rice according to the package instructions.
  2. Steam the broccoli until it’s fork tender and set aside.
  3. Cut the chicken into small bite-sized pieces.
  4. Toss the chicken with olive oil and all the spices. Lay the chicken flat in an air fryer and cook at 400°F for 12 minutes or until the internal temperature reaches 160°F.
  5. While the chicken is cooking, in a saucepot, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil.
  6. Once boiling, add the arrowroot and water slurry and let it boil for 4 to 5 minutes until the sauce thickens.
  7. Prepare the bowls by layering the cooked rice, steamed broccoli, and air-fried chicken. Drizzle the sticky sauce over the top.
  8. Mix the spicy mayo ingredients and drizzle on top of the bowls.
  9. Top each bowl with sesame seeds and slices of avocado.

how to serve Sticky Chicken Rice Bowls

Serve the Sticky Chicken Rice Bowls hot and fresh for the best flavor. You can add more toppings based on your preference, such as sliced green onions or extra sriracha for heat. These bowls are great for lunch or dinner and can easily be packed for takeout!

how to store Sticky Chicken Rice Bowls

You can store any leftover Sticky Chicken Rice Bowls in an airtight container in the refrigerator for up to 3 days. If you want to keep the components separate, store the rice, broccoli, chicken, and sauce in different containers. Reheat in the microwave before serving.

tips to make Sticky Chicken Rice Bowls

  • Ensure the chicken is cut into even pieces for uniform cooking.
  • Adjust the spices in the chicken marinade as per your taste.
  • For a crispier chicken, consider pan-searing or baking instead of air frying.
  • If you like a kick, add more sriracha to the sauce or spicy mayo.

variation

You can easily adjust the vegetables based on what you have on hand. Substitute broccoli with bell peppers, snap peas, or zucchini. You can also replace chicken with tofu or shrimp for a different protein option.

FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice! Just remember it may take longer to cook.

What if I don’t have an air fryer?
You can bake the chicken in the oven at 400°F for about 20-25 minutes or until they are fully cooked.

Can I make this recipe gluten-free?
Yes! Use tamari instead of soy sauce for a gluten-free option.

Enjoy making your Sticky Chicken Rice Bowls!

Sticky Chicken Rice Bowls

A delicious one-bowl meal featuring tender chicken, fluffy rice, and fresh broccoli with a flavorful sticky sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups uncooked rice Use any variety of rice.
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts Cut into small bite-sized pieces.
  • 2 tbsp olive oil
Spices and Seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
Sauce Ingredients
  • 1/2 cup soy sauce Use tamari for gluten-free.
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha Adjust to taste for spice.
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder
  • 2 tbsp water For slurry.
Mayo and Toppings
  • 1/2 cup mayo
  • 2 to 3 tbsp water for spicy mayo
  • to taste none sesame seeds for topping
  • to taste none avocado, sliced

Method
 

Preparation
  1. Cook the rice according to the package instructions.
  2. Steam the broccoli until it’s fork tender and set aside.
  3. Cut the chicken into small bite-sized pieces.
Cooking Chicken
  1. Toss the chicken with olive oil and all the spices.
  2. Lay the chicken flat in an air fryer and cook at 400°F for 12 minutes or until the internal temperature reaches 160°F.
Making Sauce
  1. In a saucepot, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil.
  2. Once boiling, add the arrowroot and water slurry and let it boil for 4 to 5 minutes until the sauce thickens.
Assembly
  1. Prepare the bowls by layering the cooked rice, steamed broccoli, and air-fried chicken.
  2. Drizzle the sticky sauce over the top.
  3. Mix the spicy mayo ingredients and drizzle on top of the bowls.
  4. Top each bowl with sesame seeds and slices of avocado.

Notes

Serve hot and fresh for the best flavor. Add more toppings based on your preference, such as sliced green onions or extra sriracha for heat. These bowls are great for lunch or dinner and can be packed for takeout.