If you are on the hunt for a dish that perfectly balances sweet, spicy, and savory flavors with a delightful texture contrast, the Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe is your new best friend. This recipe showcases tender, juicy chicken coated in a luscious sticky sauce, accompanied by fluffy rice and crisp-tender broccoli, all topped off with a creamy, zesty spicy mayo and a sprinkle of nutty sesame seeds. It’s not only a feast for the taste buds but also a colorful and satisfying one-bowl meal that’s guaranteed to become a staple in your dinner rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; every ingredient plays a crucial role in creating a harmonious blend of taste, texture, and color. Whether it’s the fragrant spices on the chicken or the tangy sticky sauce, each component perfectly complements the others to make this dish unforgettable.
- 2 cups uncooked rice: The fluffy base that soaks up all the sticky sauce goodness.
- 2 small heads broccoli, chopped: Adds a fresh crunch and vibrant green color for balance.
- 3 large chicken breasts: The main protein, tender and juicy when cooked right.
- 2 tbsp olive oil: Helps season and crisp the chicken pieces beautifully.
- 1 tsp salt: Elevates and enhances all the flavors throughout the dish.
- 1/2 tsp pepper: Adds subtle heat and complexity to the seasoning mix.
- 1 tsp chili powder: Infuses a mild smoky warmth in every bite.
- 1 tsp smoked paprika: Deepens the smoky flavor for a richer taste.
- 1 tsp onion powder: Provides a sweet, savory undertone.
- 1 tsp oregano: Aromatic herbaceous touch to round out the chicken seasoning.
- 1/2 cup soy sauce: The salty, umami base of the sticky sauce.
- 1/2 cup honey: Balances saltiness with luscious natural sweetness.
- 1/4 cup rice vinegar: Adds a bright tang that lifts the sauce.
- 3 cloves garlic, minced: Sharp and fragrant to punch up the savory notes.
- 2 tbsp sriracha: Brings that signature spicy kick to both the sauce and mayo.
- 2 tsp sesame oil: Nutty richness that enhances depth of flavor.
- 1 tsp ground ginger: Zesty, warming spice that adds freshness.
- 2 tsp arrowroot powder mixed with 2 tbsp water: Thickens the sauce so it clings perfectly.
- 1/2 cup mayo: Creates a luscious and creamy spicy mayo drizzle.
- 1 tbsp sriracha: For just the right amount of heat in the mayo.
- 2–3 tbsp water: Helps thin the mayo to a drizzle-able consistency.
- Sesame seeds: Toasted for that satisfying crunch and nutty garnish.
How to Make Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe
Step 1: Cook the Rice
Start by cooking the rice according to the package instructions. This will provide the perfect fluffy and neutral base to soak up all the incredible flavors from the sticky sauce and spicy mayo later on. Once done, set it aside and keep it warm for assembling your bowls.
Step 2: Steam the Broccoli
While the rice is cooking, steam your chopped broccoli until it’s just fork-tender. This keeps it bright green and crisp, so it adds a fresh contrast to the rich chicken and sauce when combined in the bowls.
Step 3: Prepare the Chicken
Cut the chicken breasts into bite-sized pieces—this helps the seasoning and sauce coat every delicious morsel evenly. Toss the pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until fully coated. Then, pop them into a preheated air fryer at 400°F for about 12 minutes or until the internal temperature reaches 160°F. This cooking method makes the chicken perfectly tender inside with a lightly crispy outside texture.
Step 4: Make the Sticky Sauce
In a saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring everything to a gentle boil, then stir in the arrowroot slurry (arrowroot powder mixed with water) to thicken the sauce. Let it boil for an additional 4-5 minutes, stirring often until it turns glossy and clings beautifully to the chicken.
Step 5: Prepare the Spicy Mayo
In a small bowl, whisk together mayo, sriracha, and water until smooth. Adjust the thickness with extra water if needed so that you end up with a creamy drizzle that can be easily poured over the bowls for an irresistible spicy creaminess.
Step 6: Assemble the Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe
Now the fun part! In each bowl, layer a generous scoop of fluffy rice, a portion of steamed broccoli, and the crispy, flavorful chicken pieces. Drizzle the sticky sauce over the top and follow with a swirl of spicy mayo. Finally, sprinkle toasted sesame seeds to add that nutty crunch and make your bowl picture-perfect and ready to enjoy.
How to Serve Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe
Garnishes
To make your bowls even more vibrant, consider adding freshly chopped green onions or cilantro, a wedge of lime for a citrus punch, or a few slices of avocado for creaminess. Each garnish adds a new layer of flavor or texture, making every bite exciting and fresh.
Side Dishes
This recipe is a complete meal by itself, but if you want to round it out, try serving it with a light Asian cucumber salad or simple pickled vegetables. Their crisp acidity and crunch complement the richness of the chicken and spicy mayo beautifully, adding balance to your plate.
Creative Ways to Present
For a fun twist, serve the sticky chicken rice bowls in colorful bento boxes for lunches or on large platter-style dishes for sharing. You can also offer an array of toppings on the side—like extra sriracha, chopped peanuts, or crispy fried onions—so everyone can customize their bowl to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and rice can be stored in airtight containers in the refrigerator for up to 3 days. Keep the sticky sauce and spicy mayo separate to maintain their best texture and flavor until you’re ready to reheat and serve.
Freezing
You can freeze cooked chicken and rice in freezer-safe containers for up to 2 months. The sauce should be frozen separately if possible. When thawing, do so overnight in the fridge and reheat gently to preserve the texture.
Reheating
To reheat, warm the chicken and rice in a skillet over medium heat or in the microwave until hot, then add the sticky sauce afterward to avoid it becoming too thick or sticky when reheated. Drizzle the spicy mayo fresh just before serving for the best creamy consistency.
FAQs
Can I use a regular oven instead of an air fryer for the chicken?
Absolutely! If you don’t have an air fryer, bake the seasoned chicken pieces on a lined baking sheet in a preheated oven at 425°F for 15-20 minutes, turning halfway through until cooked through and slightly crispy.
Is there a gluten-free option for this recipe?
Yes, just swap the regular soy sauce for a gluten-free tamari or coconut aminos, and use arrowroot powder instead of cornstarch if needed. Everything else in the recipe is naturally gluten-free.
Can I make this recipe vegetarian or vegan?
To make it vegetarian, substitute the chicken with tofu or tempeh and follow the same seasoning and cooking steps. For vegan, use vegan mayo for the spicy mayo drizzle and ensure your sriracha doesn’t contain honey.
How spicy is this dish?
The heat level is moderate due to the sriracha and chili powder. You can always adjust the amount of sriracha in the sauce and mayo to make it milder or hotter depending on your preference.
What can I substitute if I don’t have arrowroot powder?
Cornstarch works perfectly as a thickening agent in place of arrowroot powder. Just mix it with cold water to make a slurry before adding it to your sauce to avoid lumps.
Final Thoughts
The Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe truly brings comfort, flavor, and a little bit of adventure to your dinner table all in one dish. It’s easy to make, adaptable, and so satisfying that I promise you’ll want to make it again and again. Give it a try and watch it become a family favorite in no time!
Print
Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
These Sticky Chicken Rice Bowls are a delicious and satisfying meal featuring tender, spiced chicken cooked in an air fryer, served over fluffy rice and steamed broccoli. The dish is elevated by a sweet and tangy sticky sauce and a creamy, spicy mayo drizzle, making it perfect for a quick weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
Chicken Seasoning
- 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 Drizzle
- 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, making sure it is fluffy and fully cooked, then set it aside while you prepare the other components.
- Steam the Broccoli: Chop the broccoli into bite-sized pieces and steam until the florets are fork-tender but still vibrant green. Set aside once done.
- Prepare the Chicken: Cut the chicken breasts into bite-sized chunks. Toss them in a bowl with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated. Preheat your air fryer to 400°F (205°C), then cook the chicken for 12 minutes, checking that the internal temperature reaches 160°F (71°C) for safe consumption.
- 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. Once boiling, stir in the arrowroot or cornstarch slurry and continue boiling for 4-5 minutes, stirring occasionally, until the sauce thickens to a sticky consistency. Remove from heat.
- Prepare the Spicy Mayo: In a small bowl, whisk together the mayo, sriracha, and 2 to 3 tablespoons of water until the sauce is smooth and creamy with a pourable consistency.
- Assemble the Bowls: In each serving bowl, layer a base of cooked rice, followed by steamed broccoli and air-fried chicken pieces. Drizzle generously with the sticky sauce and spicy mayo. Finish by sprinkling sesame seeds over the top for garnish and added texture.
Notes
- You can substitute arrowroot powder with cornstarch if necessary for the sauce thickening.
- Adjust the sriracha quantity according to your preferred spice level.
- If you don’t have an air fryer, the chicken can be cooked on a stovetop skillet over medium-high heat until cooked through.
- Leftover sticky sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free version, use gluten-free soy sauce or tamari.
