If you’ve never made sticky chicken rice bowls recipe before, you’re in for a treat! After trying this recipe myself, I couldn’t believe how easy it was to recreate a dish that tastes just like something from a top-notch Asian restaurant.
The combination of tender chicken, flavorful sticky sauce, and a simple yet spicy mayo topping really makes this dish something special. You won’t want to skip this one if you’re after a quick, wholesome meal that delivers on taste.
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What You’ll Need to Make This Recipe?
Here’s everything you’ll need to make these mouthwatering chicken rice bowls. Each ingredient plays a specific role in balancing flavor and texture, so I’ll share some tips as we go.
Bowl Base
- rice (2 cups, uncooked): White, brown, or even long grain rice works beautifully here. For a healthier twist, swap it out for quinoa.
- broccoli (2 small heads): Freshly chopped ensures the rice bowls are full of vibrant, nutrient-packed vegetables.
- chicken (3 large chicken breasts): Using fresh, high-quality chicken breasts makes all the difference in texture and flavor.
- olive oil (2 tbsp): Helps the seasonings cling to the chicken and keeps it juicy during cooking.
- seasonings (salt, pepper, chili powder, smoked paprika, onion powder, oregano): This aromatic blend of spices guarantees a punch of flavor in every bite.
Sticky Sauce
- soy sauce (1/2 cup): The base of the sticky sauce, providing that savory umami flavor we love.
- honey (1/2 cup): Balances the salty and spicy notes with a touch of sweetness.
- rice vinegar (1/4 cup): Adds a subtle tangy depth to the sauce.
- garlic (3 cloves, minced): Brings out an irresistible aroma and flavor.
- sriracha (2 tbsp): Infuses the sauce with a mild heat; adjust to taste.
- sesame oil (2 tsp): For extra nuttiness and complexity.
- ground ginger (1 tsp): Complements the other flavors with a warm, slightly spicy kick.
- arrowroot powder (2 tsp, with 2 tbsp water): This thickens the sauce to achieve that luxurious, sticky texture. Cornstarch works as a substitute if needed.
Spicy Mayo
- mayo (1/2 cup): The creamy base for the drizzle.
- sriracha (1 tbsp): Brings the heat to the topping.
- water (2–3 tbsp): Adjust as needed for the perfect consistency.
Toppings
- sesame seeds: A final nutty crunch.
- avocado slices: Creamy and buttery, they add healthy fats and a lovely texture.
Note: These quantities make about 5 servings.
How to Customize Your Sticky Chicken Rice Bowls Recipe?
Feel free to tweak this recipe to suit your preferences or dietary needs!
- Swap chicken for tofu or shrimp if you’d like to make it vegetarian or pescatarian.
- Use Tamari instead of soy sauce to make the dish gluten-free.
- Trade white rice for cauliflower rice or zucchini noodles for a lower-carb option.
- Sprinkle crushed peanuts or cashews for added crunch.
- Mix up the veggies! Incorporate snap peas, bell peppers, or mushrooms for extra color and flavor.
How Long This Recipe Takes?
Here’s how long this recipe will take from start to finish.
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need in the Kitchen
Gather these tools to make the process seamless!
- Air fryer: For evenly cooking the chicken to perfection.
- Microwave-safe bowl: Ideal for steaming broccoli.
- Cutting board & knife: To chop chicken and vegetables.
- Sauce pot: For whipping up the sticky sauce.
- Wooden spoon or spatula: To stir the sauce without scratching your pot.
- Measuring cups/spoons: For precise ingredient portions.
How to Make Sticky Chicken Rice Bowls
Sticky Chicken Rice Bowls are a delicious and satisfying meal that’s easy to make at home. Packed with flavor and balanced with veggies, they’re perfect for lunch or dinner. Follow these simple steps to make your own!
Step 1: Cook the Rice and Broccoli
Start by preparing the rice according to its package instructions. Choose your preferred grain, such as white, brown, or long-grain rice. While the rice is cooking, steam the broccoli either in the microwave or stovetop until it’s fork-tender. Set both aside for later.
Step 2: Prep and Cook the Chicken
Cut the chicken into bite-sized pieces, ensuring uniform sizes for even cooking. Toss the chicken pieces with olive oil and spices until well-coated. Preheat your air fryer to 400°F, then lay the chicken pieces flat in the basket. Cook for about 12 minutes, or until the internal temperature reaches 160°F.
Step 3: Make the Sticky Sauce
While the chicken is cooking, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a sauce pot over medium heat. Bring the mixture to a boil, then stir in the arrowroot slurry (arrowroot powder mixed with water). Allow the sauce to boil for 4–5 minutes, or until it thickens to your desired consistency.
Step 4: Assemble the Bowls
Layer the rice at the bottom of each bowl, followed by the steamed broccoli and air-fried chicken on top. Pour the sticky sauce generously over the chicken and veggies.
Step 5: Add the Spicy Mayo Drizzle
Prepare the spicy mayo by whisking together mayo, sriracha, and water. Drizzle it over the assembled bowls for a creamy yet fiery topping. Garnish with sesame seeds and avocado slices to finish.
Additional Tips for Making this Recipe Better
These little tweaks make a big difference!
- Marinate the chicken in the spice blend ahead of time for even stronger flavor.
- Don’t skimp on fresh garlic; its aroma and flavor are irreplaceable.
- When thickening the sauce, keep stirring to avoid lumps.
- If you don’t have an air fryer, bake the chicken in the oven at 400°F or sauté it on the stovetop.
- For a meal-prep option, keep the sauce and spicy mayo separate until serving to maintain freshness.
How to Serve Sticky Chicken Rice Bowls?
Presentation elevates this dish!
- Serve in wide, shallow bowls for a layered effect.
- Sprinkle sesame seeds evenly across the dish for a polished finish.
- Add thinly sliced scallions or fresh cilantro for extra color.
- Lay avocado slices decoratively on the side for a creamy addition.
Nutritional Breakdown of Your Sticky Chicken Rice Bowls
Here’s a quick breakdown of the key nutritional details per serving.
- Calories: 559
- Protein: 15g
- Carbohydrates: 73g
- Fat: 25g
Smart Storage Tips for Fresh and Flavorful Leftovers
Keeping leftovers or making meals in advance? Here’s how to do it right.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 2 months.
- Reheating: Pop it in the microwave or reheat on the stovetop until warm. Add sauce sparingly to avoid sogginess.
Why You’ll Love This Recipe
This recipe has so many perks!
- Quick and simple: It’s perfect for busy weeknights.
- Customizable: From protein to veggies, you can adapt this dish to your liking.
- Balanced flavors: A mix of savory, sweet, and spicy in every bite.
- Meal-prep friendly: It stores and reheats wonderfully.
- Crowd-pleaser: Adults and kids alike can’t get enough of it!
FAQs
1. Can I use frozen chicken?
Fresh chicken is ideal, but if you’re using frozen, thaw it completely before cooking to avoid uneven results.
2. What’s a good substitute for sriracha?
Frank’s RedHot sauce or Tabasco are great alternatives, though they’ll bring a slightly different flavor.
3. Can I cook the chicken without an air fryer?
Absolutely! Bake it in the oven at 400°F for 20–25 minutes or sauté it in a skillet over medium-high heat.
4. How can I make this recipe vegetarian?
Swap the chicken for tofu or tempeh and adjust the cooking time accordingly.
5. Can I make this dish ahead of time?
Yes! Prepare all the components in advance, store them separately, and assemble fresh when ready to eat.