These Sticky Chicken Rice Bowls are a perfect balance of sweet, savory, and spicy flavors, making them a delightful meal for any day of the week. Tender chicken bites are coated in a thick, flavorful glaze and served over fluffy rice with steamed broccoli. A drizzle of spicy mayo and a sprinkle of sesame seeds bring everything together for an irresistible dish.

Why You’ll Love This Recipe

Easy to Make – This recipe comes together in just 45 minutes, making it perfect for busy weeknights.
Incredible Flavor – The combination of soy sauce, honey, garlic, and sriracha creates a sticky, delicious glaze that coats every bite.
Customizable – You can switch up the protein, add different veggies, or adjust the spice level to suit your taste.
Great for Meal Prep – These rice bowls store well, making them a fantastic option for make-ahead lunches or dinners.
Family-Friendly – Even picky eaters will love the balance of sweet and savory flavors in this dish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Bowls:

2 cups uncooked rice
2 small heads broccoli, chopped
3 large chicken breasts
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon oregano

For the Sticky Sauce:

½ cup soy sauce
½ cup honey
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoon sriracha
2 teaspoon sesame oil
1 teaspoon ground ginger
2 teaspoon arrowroot powder mixed with 2 tablespoon water (or cornstarch slurry)

For the Spicy Mayo:

½ cup mayo
1 tablespoon sriracha
2–3 tablespoon water

Toppings:

Sesame seeds

Directions

Cook the Rice:

Prepare the rice according to the package instructions. Set aside.

Steam the Broccoli:

Steam the broccoli on the stovetop or in the microwave until fork-tender. Set aside.

Prepare the Chicken:

Cut the chicken breasts into bite-sized pieces.
Toss with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
Lay the chicken flat in a preheated air fryer and cook at 400°F for 12 minutes, or until the internal temperature reaches 160°F.

Make the Sticky Sauce:

While the chicken is cooking, 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 significantly.

Prepare the Spicy Mayo:

Mix the mayo, sriracha, and water in a small bowl until smooth and drizzle-ready.

Assemble the Bowls:

Layer the cooked rice, steamed broccoli, and chicken in bowls.
Pour the sticky sauce over the top, drizzle with spicy mayo, and sprinkle with sesame seeds.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 450 kcal

Variations

Swap the Protein – Try this recipe with shrimp, tofu, or beef instead of chicken.
Adjust the Spice – If you prefer a milder dish, reduce the sriracha in both the sauce and the mayo.
Different Grains – Instead of white rice, serve with brown rice, quinoa, or cauliflower rice for a low-carb option.
Add More Veggies – Toss in bell peppers, carrots, or snap peas for extra color and crunch.
Try a Different Sauce – Use teriyaki sauce or a peanut-based sauce for a different twist.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze individual portions for up to 3 months. Thaw in the fridge before reheating.
Reheating: Microwave in 30-second intervals until heated through, or warm on the stovetop with a splash of water to keep the sauce from drying out.

FAQs

How can I make this dish gluten-free?

Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

Can I make this recipe ahead of time?

Yes! Cook all the components separately and store them in the fridge. Assemble and reheat when ready to serve.

What can I use instead of an air fryer?

You can cook the chicken in a skillet over medium heat for about 8-10 minutes or bake it at 400°F for 20 minutes.

Is this dish spicy?

It has a mild kick from the sriracha, but you can adjust the spice level to your liking.

What’s a good side dish for this meal?

A simple cucumber salad, edamame, or miso soup would pair well with these rice bowls.

Can I use frozen broccoli?

Yes, just steam or microwave it according to the package instructions.

How do I thicken the sauce if it’s too thin?

Let it simmer for a bit longer, or add a little more cornstarch slurry.

Can I use brown rice instead of white?

Absolutely! Just note that brown rice takes longer to cook.

How do I make this dish dairy-free?

This recipe is naturally dairy-free, but check your mayo to ensure it's dairy-free if needed.

Can I meal prep this for the week?

Yes! Store each component separately, then assemble and heat as needed for a quick meal.

Conclusion

Sticky Chicken Rice Bowls are an easy, flavorful, and satisfying meal that’s perfect for weeknights, meal prep, or whenever you’re craving a comforting dish. With a deliciously sticky sauce, tender chicken, and perfectly steamed broccoli, this recipe is bound to become a staple in your kitchen. Try it today and customize it to your liking!

Sticky Chicken Rice Bowls

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Author: Emmily
Total Time: 45 minutes
Yield: 4 servings

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Description

These Sticky Chicken Rice Bowls combine tender chicken in a flavorful sticky sauce, served over fluffy rice with steamed broccoli, creating a perfect balance of sweet, savory, and spicy flavors. This family-friendly meal is easy to prepare, customizable, and great for meal prep, making it a go-to option for busy weeknights. With the option to adjust spice levels and swap proteins, these bowls will satisfy everyone at the table.

Instructions

Instructions

Cook the Rice: Prepare the rice according to package instructions and set aside.
Steam the Broccoli: Steam the broccoli until fork-tender and set aside.
Prepare the Chicken: Cut chicken into bite-sized pieces. Toss with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Cook in a preheated air fryer at 400°F for 12 minutes, until the internal temperature reaches 160°F.
Make the Sticky Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil, then stir in the arrowroot slurry. Boil for 4-5 minutes until the sauce thickens.
Prepare the Spicy Mayo: Mix mayo, sriracha, and water in a small bowl until smooth.
Assemble the Bowls: Layer rice, steamed broccoli, and chicken in bowls. Drizzle with sticky sauce, spicy mayo, and sprinkle sesame seeds on top.