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.

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

Description

Sticky Chicken Rice Bowls are a quick and healthy meal made with juicy, spice-seasoned chicken, fluffy rice, steamed broccoli, and a sweet-spicy sticky glaze, all finished with creamy sriracha mayo and sesame seeds for a bold, comforting dinner that’s beginner-friendly and meal prep-ready.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Rice: Rinse the rice well under cold water and cook according to package directions. When done, fluff with a fork and keep warm. Rice acts as the absorbent base, soaking in the sticky sauce.
Steam the Broccoli: Chop the broccoli into bite-sized florets and steam until just fork-tender. Avoid overcooking to preserve a bright green color and fresh crunch. You can steam on the stovetop or in the microwave with a splash of water.
Season and Cook the Chicken: Toss the chicken pieces with olive oil, salt, pepper, chili powder, paprika, onion powder, and oregano. Place in a single layer in an air fryer basket and cook at 400°F (200°C) for about 12 minutes, flipping halfway. If you’re not using an air fryer, sauté the chicken in a pan over medium heat until golden brown and fully cooked through, with no pink inside and juices running clear.
Make the Sticky Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Stir and bring to a boil. Mix arrowroot powder with water in a separate bowl to form a slurry, then whisk it into the boiling sauce. Continue boiling for about 5 minutes until the sauce thickens and becomes glossy.
Prepare the Spicy Mayo: In a small bowl, mix mayonnaise with sriracha and water until smooth and slightly runny. Adjust the amount of sriracha to control the spiciness. This drizzle adds creaminess that complements the bold sticky glaze.
Assemble the Bowls: In each bowl, layer cooked rice, steamed broccoli, and chicken. Spoon the sticky sauce generously over everything, then drizzle with spicy mayo. Sprinkle sesame seeds over the top for a nutty crunch. Serve immediately while everything is hot and flavorful.

Notes

Use brown rice for more fiber or cauliflower rice for a low-carb option.
Swap chicken with shrimp, tofu, or beef based on preference.
To make it less spicy, omit sriracha from the sauce and mayo.
Leftovers can be stored up to 3 days; reheat with a splash of water to revive the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Air Fryer & Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 570
Sugar: 20g
Sodium: 860mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 38g
Cholesterol: 105mg