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Sticky Chicken Rice Bowls

Featured in Simple and Satisfying Dinners.

Sticky Chicken Rice Bowls bring together perfectly seasoned air-fried chicken, tender broccoli, and fluffy rice in one satisfying meal. The chicken gets its flavor from a blend of spices, while the sticky sauce combines honey, soy sauce, and sriracha for the perfect balance of sweet and heat. A drizzle of spicy mayo adds creamy richness, and a sprinkle of sesame seeds gives a nice crunch. All the components come together in just 45 minutes, making it perfect for busy weeknights when you want something that tastes like takeout but is made fresh at home.
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Updated on Fri, 07 Feb 2025 17:22:06 GMT
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Chicken Rice Bowls | tastygusto.com

This Ultimate Sticky Chicken Rice Bowl recipe delivers the perfect balance of sweet, savory, and spicy flavors in one comforting meal. The tender chicken is coated in a rich sticky sauce, served over fluffy jasmine rice, and finished with crunchy vegetables and creamy avocado. Each bite offers a delicious contrast of textures and flavors, making it a favorite for meal prep or quick family dinners.

This recipe was inspired by my love for Asian takeout-style rice bowls. After testing countless variations, I found the ideal sticky sauce that caramelizes beautifully on tender chicken while complementing the light, fluffy jasmine rice. It’s now a staple in my kitchen and a go-to for busy weeknights.

Essential Ingredients

  • Jasmine rice: A fragrant, slightly sticky rice that soaks up sauces beautifully. Rinse before cooking for the best texture and light, fluffy grains.
  • Chicken breast: A lean protein that stays tender and juicy when cooked properly. Slicing it thinly ensures even cooking and better absorption of the glaze.
  • Soy sauce: A key ingredient that deepens the umami profile of the dish. Use a combination of light and dark soy sauce for a balanced flavor.
  • Honey: A natural sweetener that caramelizes beautifully in the sauce, creating a perfect balance between savory and sweet.
  • Sriracha: Brings a mild, lingering heat with a slight tanginess that enhances the overall flavor without overpowering it.
  • Sesame oil: A rich, nutty oil that adds depth to the dish. Use toasted sesame oil for a more intense aroma.
  • Fresh garlic and ginger: These essential aromatics provide bold, authentic flavors. Garlic adds a pungent, savory depth, while ginger contributes a warm, slightly spicy freshness.

Cooking Instructions

Preparing the Rice:
Rinse jasmine rice under cold water until the water runs clear. Cook using a 1:1.5 ratio of rice to water, then fluff with a fork.
Cooking the Chicken:
Cut the chicken into 1-inch cubes and season with salt, black pepper, and smoked paprika. Sauté in a hot pan with olive oil until golden brown and fully cooked.
Making the Sticky Sauce:
Whisk together soy sauce, honey, rice vinegar, Sriracha, sesame oil, minced garlic, and grated ginger. Pour over the cooked chicken and simmer until thickened.
Assembling the Bowls:
Divide cooked rice into bowls, top with sticky chicken, and garnish with avocado, sesame seeds, green onions, and steamed broccoli.
Sticky Chicken Rice Bowls Pin it
Sticky Chicken Rice Bowls | tastygusto.com

The key to a perfect sticky chicken rice bowl is achieving the right sauce consistency. The sauce should cling to the chicken, creating a glossy, flavorful coating without being too runny or too thick. Allowing the sauce to simmer uncovered helps achieve this balance.

Creative Variations

Switch up the protein by using shrimp, tofu, or beef. Add crunch with roasted peanuts or cashews. Try different vegetables like carrots, snap peas, or bell peppers for extra color and texture. For a tropical twist, include diced pineapple.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave with a splash of water to retain moisture. Avoid overheating to prevent the chicken from drying out.

Close-up Chicken Rice Bowls Recipe Pin it
Close-up Chicken Rice Bowls Recipe | tastygusto.com

This sticky chicken rice bowl has become a weeknight favorite in my household. It’s a dish that brings comfort, satisfaction, and endless possibilities for customization. Whether you’re making it for meal prep or enjoying it fresh off the stove, this recipe will always deliver bold and delicious flavors.

Frequently Asked Questions

→ Can I make this without an air fryer?
Yes, you can cook the chicken in a regular skillet over medium-high heat for 6-8 minutes, stirring occasionally until cooked through.
→ How spicy is this dish?
The spice level is adjustable. Reduce or omit the sriracha in both sauces for a milder version, or add more for extra heat.
→ Can I meal prep these bowls?
The components keep well for 3-4 days in the fridge. Store the sauces separately and assemble when ready to eat.
→ What can I substitute for arrowroot powder?
Cornstarch works perfectly as a 1:1 replacement for arrowroot powder in the sticky sauce.
→ Can I use different vegetables?
Any vegetable works well - try snap peas, carrots, or bell peppers. Just adjust steaming time based on the vegetable.

Sticky Chicken Rice Bowls

These Sticky Chicken Rice Bowls combine seasoned chicken, steamed broccoli and rice with a honey-soy sauce and spicy mayo drizzle.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Dinner Ideas

Difficulty: Intermediate

Cuisine: Asian Fusion

Yield: 5 Servings

Dietary: Dairy-Free

Ingredients

→ For the Bowl Base

01 2 cups uncooked rice - any variety you like
02 2 small heads broccoli, cut into bite-sized florets
03 3 large chicken breasts, diced into chunks

→ Chicken Seasoning

04 2 tablespoons olive oil
05 1 teaspoon each: salt, chili powder, smoked paprika, onion powder, oregano
06 ½ teaspoon black pepper

→ For the Sticky Sauce

07 ½ cup each: soy sauce and honey
08 ¼ cup rice vinegar
09 3 cloves garlic, finely minced
10 2 tablespoons sriracha
11 2 teaspoons sesame oil
12 1 teaspoon ground ginger
13 2 teaspoons arrowroot powder mixed with 2 tablespoons water (or cornstarch slurry)

→ For the Spicy Mayo

14 ½ cup mayonnaise
15 1 tablespoon sriracha
16 2-3 tablespoons water to thin
17 Sesame seeds for sprinkling

Instructions

Step 01

Start your rice first - cook it however you usually do, following the package directions. It'll be ready by the time everything else is done.

Step 02

Steam those broccoli florets until they're just tender when poked with a fork. You can do this in the microwave or on the stovetop - whatever's easier for you.

Step 03

Cut your chicken breasts into nice bite-sized pieces. Toss them with olive oil and all those spices until every piece is well coated.

Step 04

Pop your seasoned chicken into a preheated air fryer at 400°F. Let it cook for about 12 minutes, or until it hits 160°F inside - you want it juicy, not dry!

Step 05

While the chicken's cooking, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ginger in a pot. Bring it to a boil, then stir in your slurry. Let it bubble away for 4-5 minutes until it gets nice and thick.

Step 06

Mix mayo, sriracha, and enough water to make it drizzleable. You want it thin enough to drizzle but not watery.

Step 07

Layer up your bowls with rice on the bottom, then broccoli and chicken. Pour that sticky sauce all over, drizzle with spicy mayo, and finish with a sprinkle of sesame seeds.

Notes

  1. You can prep the sauce and spicy mayo while the chicken cooks to save time
  2. The sticky sauce thickens as it cools, so don't overdo it
  3. Leftover bowls reheat really well for lunch the next day

Tools You'll Need

  • Air fryer
  • Rice cooker or pot for rice
  • Saucepan for sticky sauce
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce)
  • Contains eggs (mayonnaise)
  • Contains sesame