Sticky Chicken Rice Bowls

Sticky, sweet and savory chicken with a little spicy mayo is the kind of dinner that makes a plain rice bowl exciting. Sticky Chicken Rice Bowls layer fluffy rice, tender broccoli and seasoned chicken under a glossy honey soy sauce.

The bowls are ready in 45 minutes and make five servings, so they’re handy for a family dinner or lunches for the week. If you like saucy chicken over rice, Easy Teriyaki Chicken Rice Bowl has another simple takeout style option.

Each bowl gets two sauces: a sticky sauce that clings to the chicken and a creamy sriracha mayo that adds a little heat. Use less sriracha in either one if you’re serving anyone who prefers a milder dinner.

I’d use a small saucepan with a heavy base so the sticky sauce bubbles evenly as it thickens. While it cooks, the rice and broccoli can be prepared and set aside.

Finish the bowls with sesame seeds and creamy avocado, or add any extra toppings you enjoy. The ingredients are easy to find, and the components can be prepared ahead for a quick assembly at dinnertime.

Why You’ll Love These Sticky Chicken Rice Bowls

• Glossy sauce: Honey, soy sauce and rice vinegar make a sweet, savory coating for the chicken.
• Tender chicken: Small pieces cook quickly in the air fryer and pick up plenty of sauce.
• Fresh balance: Broccoli and fluffy rice round out the rich sauce and spicy mayo.
• Flexible dinner: Adjust the sriracha, change the protein or add more vegetables to suit your table.

Ingredients You’ll Need

These bowls bring together a simple rice and broccoli base, sticky chicken sauce and a quick spicy mayo.

Bowl Base

• Rice: 2 cups uncooked; cook according to the package directions.
• Broccoli: 2 small heads, chopped, for tender green bites in each bowl.
• Chicken breasts: 3 large, cut into small pieces so they cook evenly.
• Olive oil: 2 tablespoons to help the seasonings coat the chicken.
• Salt: 1 teaspoon to season the chicken.
• Pepper: ½ teaspoon for a little warmth.
• Chili powder: 1 teaspoon for gentle spice.
• Smoked paprika: 1 teaspoon for a smoky note.
• Onion powder: 1 teaspoon for savory flavor.
• Oregano: 1 teaspoon to round out the chicken seasoning.

Sticky Sauce

• Soy sauce: ½ cup for the savory base.
• Honey: ½ cup for sweetness and a sticky finish.
• Rice vinegar: ¼ cup to balance the sweetness.
• Garlic: 3 cloves, minced, for a fragrant savory bite.
• Sriracha: 2 tablespoons for heat; reduce it to taste.
• Sesame oil: 2 teaspoons for a toasty flavor.
• Ground ginger: 1 teaspoon for gentle warmth.
• Arrowroot powder: 2 teaspoons mixed with 2 tablespoons water to make a slurry; cornstarch can be used instead.

Spicy Mayo

• Mayonnaise: ½ cup for a creamy drizzle.
• Sriracha: 1 tablespoon for a spicy kick.
• Water: 2 to 3 tablespoons to thin the mayo until it drizzles easily.

Topping

• Sesame seeds: To sprinkle over the finished bowls.
• Avocado: Add as much as you like for a cool, creamy topping.

Step by Step Instructions

1. Cook the rice: Prepare the rice according to the package directions. Keep it covered while you cook the rest of the meal.
2. Steam the broccoli: Steam the chopped broccoli in the microwave or on the stove until fork tender, then set it aside.
3. Season the chicken: Cut the chicken into small, even pieces. Toss it with the olive oil, salt, pepper, chili powder, smoked paprika, onion powder and oregano.
4. Air fry the chicken: Preheat the air fryer to 400°F. Arrange the chicken in a single layer and cook for about 12 minutes, until it reaches 165°F in the thickest pieces.
5. Thicken the sauce: While the chicken cooks, combine the soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil and ground ginger in a saucepan. Bring the mixture to a boil, stir in the arrowroot slurry, then boil for 4 to 5 minutes until thick and glossy.
6. Assemble the bowls: Divide the rice, broccoli and chicken among five bowls. Spoon the sticky sauce over the chicken, whisk together the spicy mayo ingredients and drizzle it on top. Finish with sesame seeds and avocado.

Recipe Tips

• Cut evenly: Small pieces of similar size cook at about the same rate and are easy to coat with sauce.
• Boil it fully: Let the sauce bubble for the full 4 to 5 minutes after adding the slurry so it turns thick and glossy.
• Mix the slurry: Stir the arrowroot powder and water until smooth before adding it, which helps prevent lumps.
• Check doneness: Use a food thermometer to confirm the chicken reaches 165°F before serving.

Variations and Customization Ideas

• Chicken thighs: Use boneless chicken thighs instead of breasts for a juicier bite.
• Different protein: Tofu, shrimp or ground chicken can be paired with the same sticky sauce.
• Milder heat: Reduce the sriracha in both sauces, or leave it out of the mayo.
• Extra vegetables: Add snap peas, shredded cabbage, carrots, cucumber or mushrooms.
• Gluten free: Replace soy sauce with coconut aminos and use cornstarch instead of arrowroot if needed.

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Serving Suggestions

• Simple bowl: Serve each portion with rice and broccoli, then add avocado and sesame seeds.
• Fresh crunch: Add sliced cucumber, shredded cabbage or carrots for crisp texture.
• More takeout flavor: Pair the bowls with Easy Chicken Fried Rice for another homemade rice dinner.
• Extra greens: Add steamed snap peas or green beans alongside the broccoli.
• Meal prep: Portion the rice, broccoli and chicken into containers, then add the sauces when you’re ready to eat.

How to Store and Reheat

Refrigerate leftover chicken, rice and broccoli in airtight containers for 3 to 4 days. Store the sticky sauce and spicy mayo separately when possible to help the rice stay fluffy.

Freezing the assembled bowls isn’t recommended because the broccoli and sauces can lose their best texture. To reheat, warm the chicken, rice and vegetables until steaming hot, adding a small splash of water to the chicken if the sauce has thickened in the fridge.

Refrigerate leftovers within 2 hours of cooking, and discard anything left at room temperature longer than that.

Recipe FAQ’s

Can I make sticky chicken rice bowls without an air fryer?

Yes. Bake the seasoned chicken at 400°F for about 20 minutes, checking that it reaches 165°F inside. You can also cook it in a skillet over medium high heat until cooked through.

How do I make the sticky sauce thicker?

Stir in the arrowroot slurry once the sauce comes to a boil, then let it boil for 4 to 5 minutes. Give it time to thicken before taking it off the heat.

Can I prepare these chicken bowls ahead of time?

Yes. Cook the rice, broccoli, chicken and sticky sauce ahead, then refrigerate them in separate containers for up to 3 to 4 days. Reheat the components until steaming hot and make the spicy mayo close to serving.

Sticky Chicken Rice Bowls make a satisfying dinner with seasoned chicken, tender broccoli, fluffy rice and a glossy sauce, finished with a creamy spicy drizzle. For another cozy chicken dinner with a crunchy coating and sweet savory sauce, try Crispy Sesame Chicken.

Add more vegetables, adjust the heat or pile on extra avocado to make these bowls your own.

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