If you’re craving a dish that perfectly balances sweet, spicy, and savory flavors all in one vibrant bowl, you have to try this Sticky Chicken Rice Bowls Recipe. It’s a colorful, satisfying meal that brings tender chicken coated in a luscious, sticky sauce together with fluffy rice and crisp broccoli for a wholesome bite every time. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe delivers comfort and excitement on your plate, making it an instant favorite that you’ll want to share with family and friends.

Ingredients You’ll Need

Inside a black air fryer basket, there are many small pieces of cooked chicken with a brown and slightly charred texture, showing a mix of light and dark golden colors with some black seasoning spots. The pieces are scattered covering the whole bottom layer, and the air fryer’s black handle is visible at the bottom center. The basket sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple, yet essential ingredients that work harmoniously to create amazing texture, flavor, and color. Each element plays a vital role in bringing your Sticky Chicken Rice Bowls Recipe to life, so let’s break down what you’ll need and why.

2 cups uncooked rice: Provides the fluffy, neutral base that absorbs all the sticky sauce beautifully.
2 small heads broccoli, chopped: Adds a vibrant green crunch and healthy goodness to every bite.
3 large chicken breasts: The star protein, tender and perfectly spiced to soak up the sauce.
2 tbsp olive oil: Helps toss the chicken evenly with spices and cook it golden in the air fryer.
1 tsp salt: Enhances all the flavors without overpowering the dish.
1/2 tsp pepper: Adds just the right amount of subtle heat and depth.
1 tsp chili powder: Brings a smoky kick that balances the honey’s sweetness.
1 tsp smoked paprika: Deepens the smoky undertones, making the chicken irresistible.
1 tsp onion powder: Imparts a mild, savory flavor to the seasoning mix.
1 tsp oregano: Adds a hint of herbal brightness that ties everything together.
1/2 cup soy sauce: The salty umami base for the sticky sauce that coats the chicken.
1/2 cup honey: Provides the perfect sticky, sweet balance to the spicy elements.
1/4 cup rice vinegar: Gives a subtle tang that lifts the sauce flavors and cuts through richness.
3 cloves garlic, minced: Aromatic and pungent, elevating the sauce complexity.
2 tbsp sriracha: Adds heat with a touch of garlicky spice to the sauce.
2 tsp sesame oil: Brings a nutty, toasted aroma for an authentic Asian-inspired finish.
1 tsp ground ginger: Adds warm, zesty notes that brighten the sticky sauce.
2 tsp arrowroot powder mixed with 2 tbsp water: Creates a glossy, thick sauce that clings effortlessly to each piece of chicken (cornstarch works as a substitute).
1/2 cup mayo: For the creamy, spicy mayo drizzle on top.
1 tbsp sriracha: Mixed into mayo to add a creamy, fiery kick.
2-3 tbsp water: Adjusts the consistency of the spicy mayo to perfect drizzle texture.
Sesame seeds for topping: Adds a toasty crunch and beautiful finishing touch.

How to Make Sticky Chicken Rice Bowls Recipe

Step 1: Cook the Rice and Steam the Broccoli

Start by cooking your rice according to the package instructions. This will be your hearty base, so aim for fluffy and not sticky. While the rice cooks, steam the chopped broccoli until fork-tender but still vibrant and crisp. This quick step ensures your greens stay bright and provide the perfect textural contrast in the bowl.

Step 2: Prepare and Air Fry the Chicken

Cut the chicken breasts into bite-sized pieces for easy eating. Toss these pieces with olive oil and all the spices — salt, pepper, chili powder, smoked paprika, onion powder, and oregano — ensuring each bite has a bold flavor. Arrange in a single layer in the air fryer basket and cook at 400°F for about 12 minutes, or until the chicken reaches an internal temperature of 160°F. This method yields juicy chicken with a slightly crisp exterior that’s perfect for soaking up the sauce.

Step 3: Make the Sticky Sauce

While your chicken is cooking, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a small sauce pot. Bring this delicious mixture to a boil, then stir in the arrowroot slurry. Let it bubble for 4 to 5 minutes until it thickens to a glossy stickiness. This sauce is the magic that makes this Sticky Chicken Rice Bowls Recipe truly unforgettable.

Step 4: Assemble the Bowls

Layer cooked rice at the base of each bowl, then add your steamed broccoli and air-fried chicken pieces. Generously drizzle the sticky sauce over the top to coat everything in that sticky, flavorful glaze. Finally, whip up the spicy mayo by mixing mayo, sriracha, and water until drizzling consistency, then crown each bowl with this creamy goodness and sprinkle with sesame seeds for that final flourish.

How to Serve Sticky Chicken Rice Bowls Recipe

A white bowl filled with a base layer of fluffy white rice, topped with bright green broccoli florets and golden brown chicken pieces, all covered with a shiny dark brown sauce and drizzled with a pale creamy white sauce, sprinkled with small white sesame seeds. The bowl rests on a white marbled surface with a visible silver fork on the right edge. A glass of water with a lemon slice is placed near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Sticky Chicken Rice Bowls Recipe even further, consider garnishing with fresh scallions, chopped cilantro, or thinly sliced red chili for an extra pop of color and freshness. These little touches add brightness and a hint of herbal complexity that contrasts beautifully with the rich saucy chicken.

Side Dishes

This recipe stands beautifully on its own, but if you want to round out your meal, light side dishes like a crisp cucumber salad or pickled vegetables work wonderfully. They add a refreshing crunch and acidity that balances the sticky, savory chicken flavors perfectly.

Creative Ways to Present

For a fun twist, serve the Sticky Chicken Rice Bowls Recipe in hollowed-out bell peppers or in crunchy lettuce cups. You might also layer the components in a glass jar for a grab-and-go meal option that looks as good as it tastes. Presentation is a simple way to bring extra joy to this already delightful dish.

Make Ahead and Storage

Storing Leftovers

Any leftovers of this Sticky Chicken Rice Bowls Recipe store well in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the best texture in the chicken and veggies.

Freezing

If you want to make a larger batch, freeze the cooked chicken and sticky sauce separately in freezer-safe containers for up to 2 months. Defrost in the fridge overnight before reheating for best flavor retention.

Reheating

Reheat the chicken gently in a skillet or microwave, then stir in the sticky sauce to warm through. For best results, reheat rice and broccoli separately and assemble the bowl just before eating to keep everything fresh and delicious.

FAQs

Can I use cornstarch instead of arrowroot powder in this recipe?

Absolutely! Cornstarch is a great substitute for arrowroot powder and will thicken your sauce just as well. Use the same amount and mix it with water to create a slurry before adding it to the boiling sauce.

Is it possible to bake the chicken instead of using an air fryer?

Yes, you can bake the chicken pieces at 400°F for about 20-25 minutes or until cooked through. Toss the chicken with spices and oil first for the best flavor, just like in the air fryer method.

Can I make this recipe gluten-free?

Definitely! Just make sure to use gluten-free soy sauce or tamari, and confirm all other ingredients are gluten-free. This will keep your Sticky Chicken Rice Bowls Recipe safe for gluten-sensitive diets without sacrificing taste.

How spicy is this dish? Can I adjust the heat level?

The recipe strikes a nice balance with medium heat thanks to the sriracha and chili powder. If you prefer it less spicy, reduce or omit the sriracha; for more kick, feel free to add extra!

What kind of rice works best for this recipe?

Long-grain white rice or jasmine rice works beautifully here. They cook up fluffy and light, perfect for soaking up the sticky sauce without getting mushy.

Final Thoughts

You really can’t go wrong with the Sticky Chicken Rice Bowls Recipe — it’s that kind of meal that feels like a warm hug on a plate but also brings exciting flavors to your weeknight rotation. I hope you enjoy making and sharing it as much as I do, because every bite is pure, sticky, delightful magic.