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Sticky Chicken Rice Bowls Recipe

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These Sticky Chicken Rice Bowls feature tender chicken pieces coated in a sweet and savory sauce, served over fluffy rice with steamed broccoli. A drizzle of spicy mayo and a sprinkle of sesame seeds complete this satisfying meal.

Ingredients

Scale

For the Chicken:

  • 3 large chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried 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 (adjust to taste)
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 2 teaspoons arrowroot powder mixed with 2 tablespoons water (or cornstarch slurry)

For the Rice Bowls:

  • 2 cups uncooked jasmine rice
  • 2 small heads broccoli, chopped and steamed
  • Sesame seeds, for garnish

For the Spicy Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
  • 2–3 tablespoons water (to thin the sauce)

Instructions

  1. Cook the Rice:
    • Rinse the jasmine rice under cold water until the water runs clear.
    • In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt.
    • Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
    • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
  2. Prepare the Broccoli:
    • Steam the chopped broccoli in the microwave or on the stovetop until fork-tender. Set aside.
  3. Season and Cook the Chicken:
    • In a large bowl, toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.
    • Preheat the air fryer to 400°F (200°C).
    • Arrange the seasoned chicken pieces in a single layer in the air fryer basket.
    • Cook for about 12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Prepare the Sticky Sauce:
    • In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
    • Bring the mixture to a boil over medium heat.
    • Once boiling, stir in the arrowroot slurry and continue to cook for 4–5 minutes, stirring frequently, until the sauce has thickened. Remove from heat.
  5. Prepare the Spicy Mayo:
    • In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and at the desired consistency for drizzling.
  6. Assemble the Bowls:
    • Divide the cooked rice among serving bowls.
    • Top each with steamed broccoli and the cooked chicken pieces.
    • Drizzle the sticky sauce over the chicken and rice.
    • Add a drizzle of spicy mayo on top.
    • Garnish with sesame seeds.

Notes

  • For a milder dish, reduce the amount of sriracha in both the sauce and the spicy mayo.
  • Feel free to add other vegetables like bell peppers or snap peas for variety.
  • If you don’t have an air fryer, you can cook the chicken in a skillet over medium-high heat until fully cooked.

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