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Sticky Chicken Rice Bowls served in a vibrant bowl with fresh ingredients.

Sticky Chicken Rice Bowls

A cozy, crowd-pleasing seasonal meal featuring tender chicken bites in a sweet-savory sticky sauce over fluffy rice and steamed broccoli.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 600 kcal

Ingredients
  

Main Ingredients

  • 2 cup uncooked rice Cooked according to package instructions
  • 2 small heads broccoli, chopped Steamed or roasted
  • 3 large chicken breasts Cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano

Sticky Sauce

  • ½ cup soy sauce Use tamari for a gluten-free version
  • ½ cup honey
  • ¼ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tbsp water To make a slurry, or substitute cornstarch

Spicy Mayo

  • ½ cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water To adjust consistency

Topping

  • sesame seeds for topping

Instructions
 

Cook the Rice

  • Rinse 2 cups uncooked rice under cold water until the water runs clear.
  • Cook according to package instructions or use a rice cooker.
  • Tip: For extra flavor, cook rice in low-sodium chicken or vegetable broth instead of water.

Steam the Broccoli

  • Chop 2 small heads of broccoli into florets.
  • Steam in a steamer basket over simmering water for 4–6 minutes, or microwave in a covered bowl with 2–3 tablespoons of water for 3–4 minutes.
  • Drain and set aside.

Prepare the Chicken

  • Cut 3 large chicken breasts into bite-sized pieces.
  • Toss the chicken with 2 tbsp olive oil and the spices.
  • Tip: Let the seasoned chicken sit for 10–20 minutes or refrigerate covered for up to 2 hours.

Cook the Chicken (Air Fryer Method)

  • Preheat air fryer to 400°F.
  • Arrange the chicken in a single layer and air fry for about 12 minutes.
  • Tip: Use an instant-read thermometer to ensure internal temperature reaches 165°F.

Make the Sticky Sauce

  • Combine sticky sauce ingredients in a small saucepan over medium heat.
  • Bring to a gentle boil, then stir in the arrowroot slurry.
  • Simmer for 4–5 minutes until sauce thickens and becomes glossy.

Make the Spicy Mayo

  • Whisk mayo, sriracha, and water until smooth.
  • Tip: Substitute Greek yogurt for part of the mayo for a lighter version.

Assemble the Bowls

  • Layer cooked rice, add broccoli, and top with chicken.
  • Spoon sticky sauce over the chicken.
  • Drizzle spicy mayo and top with sesame seeds.

Notes

For storage, keep components separate for best texture. Can be made ahead, with marinated chicken and sauces prepared in advance.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 14g
Keyword Comfort Food, Crowd-Pleasing, Rice Bowls, Sticky Chicken, Weeknight Meal
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