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If you are craving a meal that is vibrant, comforting, and bursting with flavor, you have to try this Sticky Chicken Rice Bowls Recipe. It brings together perfectly seasoned, tender chicken coated in a luscious sticky sauce, paired with fluffy rice and crisp-tender broccoli, making every bite a delightful experience. This dish is not only easy to prepare but also wonderfully satisfying, perfect for busy weeknights or casual gatherings with friends and family.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to crafting this Sticky Chicken Rice Bowls Recipe that sings with flavor and texture. Each component works together to create a balanced dish — from the tender chicken and savory spices to the fresh broccoli and the rich, sticky sauce.
- 2 cups uncooked rice: Provides the perfect fluffy base to soak up all the delicious sauce.
- 2 small heads broccoli, chopped: Adds vibrant color and crisp freshness to the bowl.
- 3 large chicken breasts: The star protein, juicy and flavorful when cooked right.
- 2 tbsp olive oil: Helps in seasoning the chicken and ensuring a nice cook texture.
- 1 tsp salt: Essential for enhancing all the flavors.
- 1/2 tsp pepper: Adds a mild heat and earthiness to the chicken seasoning.
- 1 tsp chili powder: Introduces a gentle smoky spice kick.
- 1 tsp smoked paprika: Brings a deep smoky sweetness that elevates the chicken.
- 1 tsp onion powder: Adds a subtle savory undertone to the meat.
- 1 tsp oregano: Infuses an herby note to balance the spices.
- 1/2 cup soy sauce: Provides a salty, umami backbone for the sticky sauce.
- 1/2 cup honey: Sweetens and thickens the sauce beautifully, leaving it sticky and luscious.
- 1/4 cup rice vinegar: Offers a bright acidity that cuts through the sweetness.
- 3 cloves garlic, minced: Delivers that unmistakable aromatic punch.
- 2 tbsp sriracha: Adds heat and complexity to the sticky sauce and spicy mayo.
- 2 tsp sesame oil: Brings a nutty depth and fragrance to the sauce.
- 1 tsp ground ginger: Contributes a warm, zesty brightness.
- 2 tsp arrowroot powder mixed with 2 tbsp water: Or cornstarch slurry, used to thicken the sauce perfectly without lumps.
- 1/2 cup mayo: The base for a creamy, spicy topping that finishes the bowls deliciously.
- 1 tbsp sriracha: Added to mayo for the perfect spicy creaminess.
- 2–3 tbsp water: To smooth out the spicy mayo to a perfect drizzle consistency.
- Sesame seeds: Sprinkled on top for a toasted crunch and nutty flavor.
How to Make Sticky Chicken Rice Bowls Recipe
Step 1: Cook the Rice
Start by cooking the rice according to the package instructions, aiming for fluffy, perfectly cooked grains since this is the foundation of your bowl. Once done, keep it warm and ready for plating.
Step 2: Steam the Broccoli
While the rice is cooking, steam the chopped broccoli until it’s tender but still crisp – this keeps it vibrant and adds a delightful texture contrast. Set it aside once fork-tender.
Step 3: Prepare and Cook the Chicken
Cut your chicken breasts into bite-sized pieces for easy eating. Toss them with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. This seasoning blend creates a complex, savory character. For the best texture and juiciness, cook the chicken in a preheated air fryer at 400°F for 12 minutes or until the internal temperature reaches 160°F. The air fryer seals in juices and gives a slight crispness to the outside.
Step 4: Make the Sticky Sauce
This sauce is the soul of the Sticky Chicken Rice Bowls Recipe. In a saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then stir in the arrowroot slurry to thicken it up beautifully. Let it boil gently for 4-5 minutes until it reaches a luscious, sticky consistency that clings perfectly to the chicken.
Step 5: Prepare the Spicy Mayo
Mix mayo, sriracha, and a couple of tablespoons of water in a small bowl until smooth and creamy. This spicy mayo adds a cooling yet zesty layer that plays beautifully against the sticky sauce heat.
Step 6: Assemble Your Sticky Chicken Rice Bowls
Layer the base of rice into bowls, top with steamed broccoli, and then add the sticky, glazed chicken pieces. Drizzle generously with your sticky sauce and spicy mayo, then finish with a sprinkle of sesame seeds for that final, addictive crunch.
How to Serve Sticky Chicken Rice Bowls Recipe
Garnishes
The garnishes elevate both flavor and presentation. Sesame seeds give a nutty crunch, while adding sliced green onions or chopped fresh cilantro can inject a fresh herbal brightness. A wedge of lime on the side can also brighten the entire dish with a fresh citrus kick.
Side Dishes
While the bowls are wonderfully complete on their own, they pair beautifully with light, simple sides like a crisp cucumber salad, pickled vegetables, or even a cool slaw to balance the rich and sticky flavors. These contrasts help the meal feel fresh and well-rounded.
Creative Ways to Present
Transform this Sticky Chicken Rice Bowls Recipe into a fun meal by serving it in bento boxes for lunches or family-style platters where everyone can build their own bowls. For a party, miniature bowls or lettuce wraps featuring the chicken and sauce can make irresistible finger foods.
Make Ahead and Storage
Storing Leftovers
To keep your Sticky Chicken Rice Bowls Recipe tasting fresh, store leftover chicken, rice, and broccoli separately in airtight containers in the refrigerator for up to 3 days. This helps maintain the textures and prevents the sauce from soaking into the rice too much.
Freezing
If you want to save the leftovers longer, freeze the chicken with the sticky sauce in a freezer-safe container for up to 2 months. Rice and broccoli don’t freeze as well, so it’s best to prepare those fresh or just refrigerate them.
Reheating
Reheat the sticky chicken gently in a skillet or microwave to avoid drying out. Warm rice separately with a splash of water and quickly steam or microwave the broccoli to refresh its texture. Assemble everything fresh, and don’t forget to add a drizzle of the spicy mayo for that last burst of flavor.
FAQs
Can I use a different cooking method instead of an air fryer?
Absolutely! If you don’t have an air fryer, cooking the chicken pieces in a hot skillet over medium heat until cooked through and slightly crisp works perfectly. Just be sure not to overcrowd the pan so they brown nicely.
Is this dish spicy?
The Sticky Chicken Rice Bowls Recipe has a balanced heat thanks to sriracha in both the sauce and mayo, but you can easily adjust the spiciness by adding more or less sriracha according to your taste.
Can I substitute broccoli with another vegetable?
Yes! Feel free to swap broccoli with veggies like snap peas, green beans, or roasted bell peppers. Just aim for something crisp-tender to keep the bowl’s texture contrast.
What kind of rice works best?
Long grain white rice or jasmine rice are ideal as they cook fluffy and soak up the sauce well. You can also use brown rice for a nuttier flavor and added fiber, though it takes longer to cook.
How thick should I make the sticky sauce?
The sauce should be thick enough to coat the back of a spoon and cling to the chicken without being gloopy. Boiling it for 4-5 minutes with the arrowroot slurry will give you that perfect sticky texture.
Final Thoughts
Getting cozy with a bowl of these Sticky Chicken Rice Bowls Recipe is truly a joy. The harmonious blend of sticky, spicy, sweet, and savory elements makes it a dish you’ll want to return to again and again. Whether you’re cooking for yourself or sharing with loved ones, this recipe never fails to impress and satisfy. Give it a try – your dinner routine will thank you for it!
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Print
Sticky Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
Description
Delicious and flavorful Sticky Chicken Rice Bowls featuring tender air-fried chicken coated in a sweet and spicy sticky sauce, served over fluffy rice with steamed broccoli and a drizzle of spicy mayo. This wholesome meal is perfect for a quick weeknight dinner or meal prep.
Ingredients
Rice
- 2 cups uncooked rice
Vegetables
- 2 small heads broccoli, chopped
Chicken and Seasoning
- 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
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 mixed with 2 tbsp water (or cornstarch slurry)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Garnish
- Sesame seeds
Instructions
- Cook the Rice: Prepare the rice according to the package instructions until fully cooked and fluffy. Set it aside to keep warm while preparing the other components.
- Steam the Broccoli: Chop the broccoli into bite-sized florets. Steam them over boiling water until they become fork-tender but still crisp, then set aside.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Toss them thoroughly in a bowl with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano to evenly coat all pieces.
- Air Fry the Chicken: Preheat the air fryer to 400°F (200°C). Place the seasoned chicken pieces in the air fryer basket in a single layer. Cook for 12 minutes or until the internal temperature reaches 160°F (71°C), ensuring the chicken is cooked through and slightly crispy.
- Make the Sticky Sauce: In a medium saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil over medium heat, then stir in the arrowroot slurry. Continue boiling for 4–5 minutes until the sauce thickens to a sticky consistency, stirring frequently to avoid burning.
- Prepare the Spicy Mayo: In a small bowl, combine the mayo, sriracha, and 2–3 tablespoons of water. Whisk together until smooth and slightly thinned to create a creamy spicy mayo sauce.
- Assemble the Bowls: To assemble, layer cooked rice at the base of each bowl, add steamed broccoli on top, then place the air-fried chicken pieces. Drizzle generously with the sticky sauce, then add a swirl of spicy mayo over the top. Finish by sprinkling sesame seeds for garnish.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- If you don’t have an air fryer, the chicken can be baked in a preheated oven at 425°F for about 20 minutes or pan-fried until cooked through.
- Adjust sriracha quantities in the sticky sauce and spicy mayo to control heat level according to your preference.
- Arrowroot powder can be substituted with cornstarch for thickening the sauce.
- Leftover bowls can be stored in the refrigerator for up to 3 days and reheated before serving.
