Sticky Chicken Rice Bowls
Bold, sticky chicken rice bowls with sweet, spicy, and savory flavors. Tender chicken, glossy homemade sauce, and crisp broccoli create a satisfying, one-bowl fusion dish. Customize with tofu, shrimp, or kimchi. Perfect for quick weeknight dinners and meal prepping.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 bowls 1x
- Category: quick
- Method: Air Frying, Simmering
- Cuisine: Fusion
Ingredients
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
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
1/2 cup mayonnaise
1 tbsp sriracha
2–3 tbsp water
Sesame seeds for topping
Instructions
Cook rice according to package instructions (18-20 minutes).
Steam broccoli in microwave-safe container or stovetop steamer until tender (5-7 minutes).
Cut chicken into bite-sized pieces; toss with olive oil and all spices until coated.
Preheat air fryer to 400°F (200°C). Cook chicken in a single layer for 12 minutes or until golden.
In a saucepan, combine soy sauce, honey, rice vinegar, garlic, 2 tbsp sriracha, sesame oil, ginger, and arrowroot slurry. Simmer until thickened (5-7 minutes).
Mix mayo, 1 tbsp sriracha, and water for spicy mayo.
Assemble bowls with rice, chicken, broccoli, sticky sauce drizzle, spicy mayo, and sesame seeds.
Notes
Swap chicken with tofu or shrimp for a vegetarian option.
Store rice, chicken, and sauce separately for better texture when meal prepping.
Adjust sriracha to control spice level.
Freeze assembled bowls for up to 2 months for quick reheat meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 16g
- Sodium: 2100mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg