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–+ servings

Sticky Chicken Rice Bowl

This sticky chicken rice bowl combines tender air-fried chicken pieces glazed in a sweet and savory Asian-inspired sauce, served over fluffy rice with steamed broccoli. The dish is topped with a spicy mayo drizzle and sesame seeds for added flavor and crunch.
Perfect for busy weeknights, this bowl delivers restaurant-quality taste with minimal effort and can be stored for meal prep throughout the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, Light Lunch
Cuisine Asian-Inspired
Servings 4 bowls

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
Keyword Chicken rice bowl, Sticky chicken dinner recipe, sticky chicken rice bowl
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