Sticky Chicken Rice Bowls are a flavorful, fuss-free meal that combines tender air-fried chicken with a sweet and savory glaze, served over fluffy rice and crisp broccoli. What makes this dish stand out is its perfect balance of textures and tastes—the caramelized sticky sauce clings to juicy chicken, while a spicy mayo drizzle adds a creamy kick. Whether you’re meal prepping or need a quick weeknight dinner, this recipe delivers restaurant-quality results with minimal effort. Customize it with your favorite veggies or adjust the heat level to suit your palate.
Preparation Phase & Tools
To achieve the best results, having the right tools streamlines the process:
- Mixing Bowls: Essential for tossing the chicken with spices and combining sauce ingredients evenly.
- Air Fryer or Oven: The air fryer crisps the chicken quickly with less oil, but baking works too.
- Saucepan: A small saucepan helps reduce and thicken the sticky sauce to the perfect consistency.
- Rice Cooker or Pot: Ensures fluffy, perfectly cooked rice every time.
- Steamer Basket: For tender-crisp broccoli without overcooking.
Why These Tools Matter
- The air fryer cooks chicken faster than an oven while keeping it moist inside and crispy outside.
- A cornstarch or arrowroot slurry is non-negotiable for a glossy, thick sauce that coats the chicken.
- Prepping ingredients ahead (mise en place) avoids last-minute scrambling.
Pro Preparation Tips
- Uniform Chicken Pieces: Cut chicken into equal-sized cubes to ensure even cooking.
- Sauce Doubling: Make extra sticky sauce for drizzling or dipping.
- Rice Timing: Start the rice first—it can stay warm while you cook the rest.
Ingredients List
For the Bowls:
- 2 cups uncooked jasmine or basmati rice (for fragrance and stickiness)
- 2 small heads broccoli, chopped into florets
- 3 large chicken breasts, cubed (about 1.5 lbs)
- 2 tablespoons olive oil (for coating)
- 1 teaspoon each: salt, pepper, chili powder, smoked paprika, onion powder, oregano
For the Sticky Sauce:
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup honey (or maple syrup for vegan)
- ¼ cup rice vinegar (adds tang)
- 3 cloves garlic, minced
- 2 tablespoons sriracha (adjust to taste)
- 2 teaspoons sesame oil (for nutty depth)
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder or cornstarch + 2 tablespoons water (slurry)
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water (to thin)
Step-by-Step Directions
- Cook the Rice: Rinse rice until water runs clear, then cook according to package instructions. Fluff with a fork and set aside.
- Steam the Broccoli: Place broccoli in a steamer basket over boiling water for 3–4 minutes, or microwave with a splash of water for 2 minutes. Keep it bright green and crisp.
- Season the Chicken: In a bowl, toss chicken cubes with olive oil, salt, pepper, and spices until evenly coated.
- Air-Fry the Chicken: Preheat air fryer to 400°F. Cook chicken in a single layer for 10–12 minutes, shaking halfway, until internal temperature reaches 165°F.
- Make the Sticky Sauce: In a saucepan, combine soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil, then whisk in the slurry. Simmer for 3–5 minutes until thickened.
- Prepare Spicy Mayo: Mix mayo, sriracha, and water until smooth. Add more water for a drizzle consistency.
- Assemble Bowls: Divide rice among bowls, top with broccoli and chicken. Drizzle with sticky sauce and spicy mayo, then sprinkle with sesame seeds.
Key Notes
- No Air Fryer? Bake chicken at 400°F for 18–20 minutes on a parchment-lined tray.
- Sauce Substitutes: Replace honey with brown sugar, or use cornstarch instead of arrowroot.
- Veggie Swaps: Try snap peas, bell peppers, or shredded carrots instead of broccoli.
The beauty of Sticky Chicken Rice Bowls lies in their versatility. Here’s how to elevate your presentation and flavor balance:
- Garnish Generously: A sprinkle of toasted sesame seeds or sliced green onions adds visual appeal and a nutty crunch. For freshness, top with chopped cilantro or Thai basil.
- Texture Contrast: Add pickled vegetables (like carrots, daikon, or cucumbers) for a tangy bite. Quick-pickle them in rice vinegar, sugar, and salt for 15 minutes.
- Extra Heat: Serve with sriracha or chili crisp on the side for those who prefer spicier flavors.
- Citrus Zest: A squeeze of lime or lemon brightens the dish’s richness.
Assembly Tips for Meal Prep
If preparing ahead, layer components separately in airtight containers:
- Rice: Keep at the bottom to absorb sauces.
- Chicken: Store without sauce to prevent sogginess; reheat with sauce added.
- Veggies: Place in a separate compartment or on top to retain crispness.
- Sauces: Pack in small containers to drizzle fresh before eating.
Common Mistakes and How to Avoid Them
Even simple recipes can go awry. Here’s how to sidestep pitfalls:
- Overcrowding the Air Fryer:
- Issue: Chicken steams instead of crisps.
- Fix: Cook in batches or use a larger air fryer basket.
- Runny Sauce:
- Issue: Skipping the slurry or not simmering long enough.
- Fix: Ensure the sauce boils for 4–5 minutes after adding the slurry. Cornstarch thickens at 203°F (95°C).
- Bland Chicken:
- Issue: Underseasoning before cooking.
- Fix: Coat chicken thoroughly with spices and oil. For deeper flavor, marinate for 30 minutes.
- Overcooked Broccoli:
- Issue: Mushy, dull-green florets.
- Fix: Steam for just 3 minutes or blanch in ice water to halt cooking.
8 Side Dish Recommendations
Pair your bowls with these complementary sides for a well-rounded meal:
- Miso Soup: A light, umami-rich starter. Use instant miso paste for speed.
- Seaweed Salad: Offers a briny contrast to the sweet-sticky chicken.
- Spring Rolls: Fresh or fried, they add crunch. Fill with shrimp or tofu.
- Stir-Fried Snap Peas: Toss with garlic and a splash of soy sauce.
- Cucumber Salad: Thinly sliced cucumbers with rice vinegar and sesame seeds.
- Avocado Slices: Creamy texture balances the dish’s heat.
- Grilled Pineapple: Caramelized sweetness cuts through savory notes.
- Tempura Vegetables: Light batter-fried zucchini or sweet potato for indulgence.
How to Adjust for Dietary Needs
- Gluten-Free: Swap soy sauce for tamari or coconut aminos.
- Low-Carb: Replace rice with cauliflower rice or leafy greens.
- Vegetarian: Use crispy tofu or shiitake mushrooms instead of chicken.
- Dairy-Free: Ensure mayo is egg-free (use avocado oil-based versions).
Wine or Drink Pairings
- Sake or Riesling: Their slight sweetness complements the sauce.
- Iced Green Tea: Neutralizes spice with its earthy notes.
- Sparkling Water with Lime: Cuts through richness and refreshes the palate.
Final Pro Tip
For restaurant-style presentation, use wide, shallow bowls to showcase layers. Drizzle sauces in zigzag patterns and garnish just before serving to maintain textures.
Perfecting Sticky Chicken Rice Bowls comes down to a few key techniques:
- Marinate for Depth: For even more flavorful chicken, let it sit in half the sticky sauce for 30 minutes before cooking. Reserve the rest for drizzling.
- Crispy Chicken Hack: Lightly coat chicken in cornstarch before air-frying for an extra-crispy exterior.
- Sauce Consistency: If your sauce thickens too much, thin it with a tablespoon of warm water. Too thin? Simmer longer or add another ½ teaspoon cornstarch slurry.
- Rice Perfection: Rinse rice until the water runs clear to remove excess starch, preventing clumping. For stickier rice, use a 1:1.25 rice-to-water ratio.
- Broccoli Alternatives: Swap for bok choy, snap peas, or shredded Brussels sprouts for variety.
Storage and Reheating Instructions
Sticky Chicken Rice Bowls are ideal for meal prep. Follow these guidelines to maintain quality:
- Refrigeration:
- Store components separately in airtight containers for up to 3 days.
- Keep sauces in small jars or condiment containers to prevent sogginess.
- Freezing:
- Freeze cooked chicken (without sauce) and rice for up to 1 month.
- Sauce and broccoli don’t freeze well—prepare fresh when ready to eat.
- Reheating:
- Microwave: Sprinkle rice with 1 teaspoon water, cover with a damp paper towel, and heat for 1–2 minutes. Chicken reheats best with sauce added to retain moisture.
- Stovetop: Toss chicken in a skillet over medium heat with a splash of water or extra sauce to revive crispness.
FAQs (Based on “People Also Ask”)
- Can I use brown rice or quinoa instead of white rice?
- Yes, but adjust cooking times and liquid ratios. Brown rice may require 40+ minutes and more water.
- How do I make this recipe gluten-free?
- Substitute soy sauce with tamari or coconut aminos, and ensure your sriracha is gluten-free (many brands contain trace wheat).
- Can I grill the chicken instead of air-frying?
- Absolutely! Grill over medium-high heat for 6–8 minutes per side, basting with sauce in the last 2 minutes.
- Why is my sauce too sweet/salty?
- Too sweet: Reduce honey by half and add 1 tablespoon lime juice.
- Too salty: Dilute with ¼ cup water and 1 tablespoon rice vinegar, then re-thicken with slurry.
- What’s the best rice for sticky bowls?
- Jasmine or sushi rice offers the ideal sticky texture. Avoid long-grain varieties like basmati if you prefer clumping.
- How can I make this dish spicier/milder?
- For more heat, add 1 teaspoon chili flakes to the sauce or extra sriracha to the mayo. For milder, omit sriracha entirely.
- Can I prep this ahead for a crowd?
- Double or triple the recipe, but assemble bowls just before serving to prevent soggy rice.
Conclusion
Sticky Chicken Rice Bowls are a foolproof way to enjoy bold, restaurant-worthy flavors at home. With crispy air-fried chicken, a glossy sweet-savory sauce, and customizable veggies, this dish adapts to dietary needs and busy schedules alike. Whether you’re meal prepping for the week or serving a family dinner, these bowls deliver satisfaction in every bite.
Final Pro Tip: For an extra layer of flavor, toast sesame seeds in a dry skillet for 1–2 minutes before garnishing. Their nutty aroma will elevate the dish instantly.
Sticky Chicken Rice Bowls
These Sticky Chicken Rice Bowls are packed with satisfying protein and bold flavors. Juicy air-fried chicken is coated in a sticky, sweet, and savory sauce, served over fluffy rice with tender steamed broccoli. A drizzle of spicy mayo and a sprinkle of sesame seeds complete this delicious and easy meal!
Servings: 5
Calories: 501kcal
Ingredients
For the Bowls:
- 2 cups uncooked rice
- 2 small heads broccoli chopped
- 3 large chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
For the Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water slurry; can substitute cornstarch
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2 –3 tablespoons water
- Toppings:
- Sesame seeds
Instructions
- Cook the rice: Prepare the rice according to the package instructions. Set aside.
- Steam the broccoli: Steam the broccoli in the microwave or on the stovetop until fork-tender. Set aside.
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Cook the chicken: Preheat the air fryer to 400°F. Place the seasoned chicken pieces in the air fryer basket in a single layer. Cook for 12 minutes or until the chicken reaches an internal temperature of 160°F.
- Make the sticky sauce: While the chicken cooks, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a small saucepan. Bring to a boil, then stir in the arrowroot slurry. Let it boil for 4-5 minutes until the sauce thickens.
- Prepare the spicy mayo: In a small bowl, mix the mayonnaise, sriracha, and water. Adjust the consistency by adding more or less water.
- Assemble the bowls: In each serving bowl, layer cooked rice, steamed broccoli, and air-fried chicken. Drizzle with the sticky sauce and spicy mayo, then sprinkle with sesame seeds. Serve immediately.
- Notes
- Chicken: If you don’t have an air fryer, bake the chicken at 400°F for 18-20 minutes or until fully cooked.
- Sauce: Arrowroot powder can be replaced with cornstarch for thickening.
- Vegetables: Substitute broccoli with other steamed veggies like snap peas, carrots, or bell peppers.
- Serving size: Makes 5 servings, but you can double the recipe for meal prep or larger groups.
