I used to think weeknight dinners had to be either quick or delicious—rarely both. But this sticky chicken rice bowl completely changed that.
It’s fresh, full of flavor, and surprisingly simple to pull off without a pile of dirty dishes or a last-minute dash to the grocery store.
The sweet-savory glaze, creamy spicy drizzle, and crisp-tender veggies come together in one comforting, balanced bowl that somehow feels both cozy and bright.
And best of all? You can easily make it your own with just a few small tweaks.
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Why This Recipe Just Works
There’s something deeply satisfying about food that hits all the right notes: sweet, salty, tangy, and just a little bit spicy.
The sticky sauce on the chicken is built around that balance, and it brings out a rich flavor that feels a lot more complex than it really is.
Cooking the chicken in the air fryer makes it perfectly crisp without any oil splatter or fuss. Once you toss those golden bites in the glaze, it clings to every edge—just like your favorite takeout, only lighter and fresher.
Add a soft bed of rice, a few vegetables, and that creamy spicy mayo on top, and you’ve got something truly special.
What You’ll Need (And Easy Swaps If You Don’t Have Everything)
Here’s a closer look at the key ingredients and why each one matters. You probably have most of these already, and if not, there are simple substitutions that still deliver great flavor.
Chicken Thighs
- Why: Juicier and more forgiving than breast meat, especially in an air fryer.
- Swap: Boneless chicken breasts or firm tofu both work well.
Soy Sauce + Honey
- Why: These form the base of the sticky glaze—sweet, salty, and deeply savory.
- Swap: Use tamari or coconut aminos if you’re gluten-free. Brown sugar or maple syrup can stand in for honey.
Rice Vinegar
- Why: A little acidity cuts through the richness and helps balance the sauce.
- Swap: White wine vinegar or even lemon juice in a pinch.
Garlic & Ginger
- Why: These bring brightness and depth. Even just a little bit makes a difference.
- Swap: Powdered versions work just fine if you’re short on time.
Cooked Rice
- Why: A soft, neutral base to soak up all those rich flavors.
- Swap: Try brown rice, quinoa, or even cauliflower rice if you’re watching carbs.
Broccoli
- Why: Adds color, texture, and a nice balance to the rich chicken.
- Swap: Green beans, snap peas, or zucchini all work beautifully.
Spicy Mayo (Mayonnaise + Sriracha)
- Why: Creamy and a little spicy, it ties everything together without overwhelming the other flavors.
- Swap: Greek yogurt instead of mayo, or skip the spice altogether if you prefer it mild.
Building the Bowl: A Simple Approach
When you layer ingredients thoughtfully, a simple meal becomes something much more satisfying. Here’s the structure I usually follow:
- Start with warm, fluffy rice. It gives the dish its comfort factor and catches all the extra sauce.
- Add your vegetables. I steam the broccoli until it’s just tender with a bit of crunch—it keeps its bright color and fresh flavor.
- Top with sticky chicken. The glaze thickens as it cools slightly, so wait just a minute before serving to let it settle beautifully.
- Drizzle with spicy mayo. This brings a little richness and heat right where you want it.
- Finish with extras. A sprinkle of sesame seeds, chopped scallions, or a few pickled veggies add brightness and crunch.
Adjusting for Your Pantry (And Your Taste)
This is one of those meals that can bend to what you have on hand or what sounds good at the moment.
Different Proteins
- Tofu or tempeh for a plant-based option
- Shrimp or salmon for something lighter
- Thinly sliced steak or pork if you’re leaning hearty
Base Alternatives
- Brown rice or farro for added fiber
- Quinoa for a little extra protein
- Soba noodles if you want something different in texture
Add More Vegetables
- Sliced bell peppers, carrots, or shredded cabbage add both crunch and color
- Mushrooms bring a savory, earthy flavor
- Cucumber or radish (especially pickled) keeps things bright and fresh
Tweak the Sauces
- Use gochujang or chili paste for deeper heat
- Add hoisin if you want it sweeter and a little richer
- A spoonful of miso gives the sauce an earthy, mellow flavor
Why This Keeps Showing Up In My Weekly Meal Plan
I’ve made this bowl more times than I can count, not because it’s trendy or “healthy,” but because it fits into my real life. It’s quick, it’s flexible, and it feels good to eat without being overly fussy.
It’s also easy to double or triple the chicken and sauce to prep extra for lunches. Sometimes I’ll skip the rice entirely and toss everything over salad greens instead—it still works.
Even when I’m tired or just not in the mood to cook, I know I can get this on the table without much thought, and it always feels like a little treat.
That’s what keeps me coming back.
Sticky Chicken Rice Bowl
Equipment
- Air Fryer
- Rice cooker or pot with lid
- Small saucepan
- Mixing bowls
- Measuring spoons and cups
- Tongs or slotted spoon
- Steamer basket or microwave-safe dish
- Serving bowls
Ingredients
For the Bowl Base:
- 2 cups uncooked rice
- 2 small heads broccoli chopped
- 3 large chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
For the Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder + 2 tbsp water for slurry
For the Spicy Mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2-3 tbsp water
- Sesame seeds for garnish
Instructions
- Start the rice first: Rinse 2 cups of rice until water runs clear, then cook according to package directions. This typically takes 20-25 minutes, giving you time to prepare everything else.
- Prep the chicken: Cut chicken breasts into 1-inch bite-sized cubes. In a large bowl, toss chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
- Air fry the chicken: Preheat air fryer to 400°F. Place seasoned chicken pieces in a single layer in the air fryer basket (work in batches if needed to avoid overcrowding). Cook for 12 minutes, shaking the basket halfway through, until chicken reaches 160°F on a meat thermometer.
- Make the sticky sauce: While chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a medium saucepan. In a small bowl, mix arrowroot powder with 2 tablespoons water until smooth. Bring sauce to a boil over medium heat, whisk in arrowroot slurry, and simmer 4-5 minutes until sauce coats the back of a spoon.
- Cook the broccoli: Cut broccoli into bite-sized florets. Steam in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp (you should be able to pierce with a fork but still have some resistance).
- Prepare spicy mayo: In a small bowl, whisk together mayonnaise and sriracha. Add water gradually until you reach a drizzling consistency.
- Assemble your bowls: Divide cooked rice among serving bowls. Arrange steamed broccoli on one side and cooked chicken on the other. Pour warm sticky sauce over the chicken, drizzle with spicy mayo, and sprinkle with sesame seeds.
- Serve immediately while hot. For meal prep, store components separately in airtight containers and assemble just before eating.
Notes
- Let rice rest covered for 10 minutes after cooking for a fluffier texture
- Don’t overcrowd the air fryer – chicken should be in a single layer
- The sauce will thicken as it cools; if too thick, warm it slightly and whisk in a tablespoon of water
- Taste and adjust the spiciness of the mayo before drizzling
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.