Easy Sticky Chicken Rice Bowls

Name: Easy Sticky Chicken Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 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; ½ teaspoon black pepper; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon oregano; ½ cup soy sauce; ½ cup honey; ¼ cup rice vinegar; 3 cloves garlic, minced; 2 tablespoons sriracha; 2 teaspoons sesame oil; 1 teaspoon ground ginger; 2 teaspoons arrowroot powder + 2 tablespoons water (or substitute with cornstarch); ½ cup mayonnaise; 1 tablespoon sriracha; 2–3 tablespoons water; Sesame seeds for garnish

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I’ll never forget the first time I made a sticky chicken rice bowl—it was late on a Tuesday, I was starving, and I had just a few basic ingredients left in the fridge. I threw together some chicken, rice, broccoli, and a sauce using whatever condiments I could find. It turned out surprisingly good—so good, in fact, that I started experimenting and improving the recipe week after week. Now it’s one of my go-to meals, and I promise it’ll become one of yours too.

This easy sheet pan dinner is a dream for beginner cooks. It’s quick to prepare, requires minimal equipment, and is hard to mess up. Plus, it’s a healthy meal loaded with lean protein, veggies, and a satisfying balance of sweet, savory, and spicy flavors. If you’re looking for quick and healthy meals that don’t sacrifice flavor, this lemon herb chicken recipe variation will hit the spot.

Why This Recipe is Special

It uses everyday pantry staples and simple techniques, ideal for cooking novices.

The sticky sauce is irresistible and totally customizable based on your spice preference.
You only need one main pan (or an air fryer) to cook the chicken, making cleanup a breeze.
It’s highly nutritious thanks to lean protein, fresh vegetables, and wholesome rice.

The dish stores well and can be meal-prepped for busy weeks.

Ingredients and Preparation

Chicken: The main protein that soaks up the marinade and provides hearty, savory flavor. Boneless, skinless chicken breast is ideal, but thighs can be used for a juicier result.

Rice: A soft, fluffy base that balances the richness of the sauce. Jasmine rice, brown rice, or even cauliflower rice are excellent options.

Broccoli: Brings a fresh crunch and vibrant color. Steamed just until fork-tender to maintain texture and nutrients.

Olive Oil: Helps season and crisp the chicken in the air fryer or pan.

Salt and Pepper: Essential for bringing out the natural flavors of the chicken.

Chili Powder, Smoked Paprika, Onion Powder, Oregano: This spice mix builds a warm, earthy foundation with a hint of smokiness and depth.

Soy Sauce: A salty umami base for the sticky glaze.

Honey: Balances the soy sauce with natural sweetness, adding shine and stickiness.

Rice Vinegar: Lends tanginess to brighten the glaze.

Garlic: Aromatic and pungent; it gives the glaze that rich, familiar kick.

Sriracha: Adds customizable heat.

Sesame Oil: Adds a nutty aroma that deepens the sauce’s flavor.

Ground Ginger: Warms the flavor and enhances the glaze’s complexity.

Arrowroot or Cornstarch Slurry: Thickens the sauce to a perfect sticky consistency.

Mayonnaise: The base of the spicy mayo, which adds creaminess to contrast the glaze.

Sesame Seeds: Garnish that brings a satisfying crunch and toasty finish.

Step-by-Step Instructions

Step 1: Start by cooking your rice according to the package instructions. For the best result, rinse the rice beforehand to remove excess starch. Once cooked, fluff it with a fork and keep warm under a lid.

Step 2: Steam the broccoli until it’s just fork-tender—bright green with a bit of bite. Overcooked broccoli turns mushy and loses its vibrant color, so watch it carefully.

Step 3: Cut your chicken into bite-sized pieces. Toss them in olive oil, salt, pepper, chili powder, paprika, onion powder, and oregano. Arrange the chicken in a single layer in your air fryer basket and cook at 400°F for 10-12 minutes, flipping halfway through. You’ll know it’s ready when the pieces are golden and reach an internal temp of 165°F.

Step 4: While the chicken cooks, make the sauce. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring to a boil, then stir in your arrowroot slurry and let it simmer until thick and glossy—about 5 minutes.

Step 5: Now build your bowl. Layer the rice at the bottom, then pile on the steamed broccoli and air-fried chicken. Drizzle the sticky sauce generously over everything.

Step 6: Mix mayo, sriracha, and a bit of water until smooth and slightly runny. Drizzle this spicy mayo over your bowls for a creamy kick that balances the sauce.

Step 7: Finish with a sprinkle of sesame seeds. Add more sriracha on top if you like it extra spicy. Serve immediately while warm and saucy.

Beginner Tips and Notes

If the broccoli overcooks, rinse it briefly in cold water to stop the cooking process and preserve texture.
Chicken sticking to the air fryer? Spray with nonstick spray or line with parchment paper with holes.
Don’t overcrowd the air fryer—cook in batches if needed.

Substitute a pan for the air fryer if you don’t have one; just pan-fry over medium heat until golden and cooked through.
Prep ingredients in advance and group them by step—mise en place makes the cooking smoother.
Tofu, shrimp, or even leftover rotisserie chicken work as great protein swaps.

Use tamari or coconut aminos if you need a gluten-free soy sauce alternative.

Serving Suggestions

Pair this bowl with a light cucumber salad or simple spring rolls for an Asian-inspired dinner spread.

Serve with lime wedges or chopped cilantro for added freshness.
Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to revive the sauce.

Conclusion

If you’re looking for an easy sheet pan dinner that’s as comforting as it is exciting, this lemon herb chicken recipe variation hits every note. These sticky chicken rice bowls are ideal for beginner cooks—they’re flavorful, flexible, and fuss-free. Whether you’re cooking for yourself, your family, or prepping lunch for the week, this recipe will not let you down. Give it a try, make it your own, and share how it turned out in the comments. I can’t wait to hear what you think!

FAQ About Sticky Chicken Rice Bowls

Can I make Sticky Chicken Rice Bowls without an air fryer?

Absolutely. You can cook the chicken in a large skillet over medium heat with a bit of oil. Sear until golden on all sides and cook through, which usually takes about 8–10 minutes depending on the size of your chicken pieces.

How do I adjust the spiciness of this recipe?

The heat primarily comes from the sriracha in the glaze and spicy mayo. To reduce the spice, simply use less sriracha or omit it from the mayo. To increase the heat, add red pepper flakes or extra sriracha to the glaze.

What kind of rice works best for this dish?

Jasmine rice is ideal for its aroma and texture, but any medium- or long-grain white rice will work. For a healthier twist, try brown rice or cauliflower rice.

Can I meal prep this recipe in advance?

Yes, Sticky Chicken Rice Bowls are perfect for meal prep. Store the rice, chicken, and broccoli in one container and keep the sauce and spicy mayo separate until ready to serve to preserve freshness and texture.

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