Description
This Sticky Chicken Rice Bowls recipe is the perfect blend of savory, sweet, and spicy flavors, making it a crowd-pleaser for any meal. It’s an easy dish to whip up for dinner, meal prep, or when you’re craving something satisfying and flavorful. The sticky sauce made with honey, soy sauce, and sriracha clings to every bite of tender chicken, creating an irresistible combination when paired with fluffy rice, steamed broccoli, and a drizzle of spicy mayo. If you’re looking for a go-to recipe for a balanced meal, this one’s for you!
Ingredients
Units
Scale
For the Chicken:
- 3 large chicken breasts, cut into bite-sized pieces
- 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
For the Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tbsp sriracha (adjust to taste)
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water (or substitute with cornstarch for slurry)
For the Rice Bowls:
- 2 cups uncooked rice (jasmine or basmati recommended)
- 2 small heads broccoli, chopped and steamed
- Sesame seeds for garnish
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water (to thin out the sauce)
Instructions
- Cook the Rice:
- Cook the rice according to the package instructions. Set aside.
- Prepare the Broccoli:
- Steam the chopped broccoli in the microwave or on the stovetop until fork-tender. Once cooked, set aside.
- Season and Cook the Chicken:
- In a large bowl, toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.
- Preheat the air fryer to 400°F (200°C). Spread the seasoned chicken pieces in an even layer in the air fryer basket. Cook for about 12 minutes or until the chicken reaches an internal temperature of 160°F (71°C). Alternatively, you can bake or pan-sear the chicken if you don’t have an air fryer.
- Make the Sticky Sauce:
- In a small saucepot, 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 slurry and let the sauce continue to boil for 4–5 minutes until it thickens considerably. Remove from heat.
- Prepare the Spicy Mayo:
- In a small bowl, mix together mayonnaise, sriracha, and water until smooth and drizzle-ready.
- Assemble the Bowls:
- In individual bowls, layer cooked rice, steamed broccoli, and crispy chicken. Pour the sticky sauce generously over the chicken and rice.
- Drizzle with spicy mayo and sprinkle sesame seeds on top for extra crunch and presentation.
- Prep Time: 15mins
- Cook Time: 30mins