Savory Sticky Chicken Rice Bowl

If you need a dinner that feels like takeout but fits a busy weeknight, these Savory Sticky Chicken Rice Bowls are the answer. You get tender bite-size chicken, fluffy rice, and broccoli—then everything gets coated in a sweet-and-spicy sticky sauce that clings to every bite. Finish with a quick spicy mayo drizzle and sesame seeds, and it’s the kind of meal everyone looks forward to.

What makes this recipe extra useful is the workflow. The rice cooks while you prep the chicken and sauce. The broccoli steams fast. The chicken cooks quickly in the air fryer (or you can cook it in a skillet if you prefer). And the sauce thickens in just a few minutes. It’s fast, satisfying, and easy to repeat.

These Sticky Chicken Bowls are also great for meal prep. The components hold up well in the fridge, and you can build bowls for lunches or quick dinners all week. If you’re trying to hit a higher-protein dinner without complicated steps, this one is a keeper.

Why You’ll Love This

• High-protein dinner that still tastes fun and “sticky” like restaurant bowls
• Air fryer chicken cooks quickly with easy cleanup
• Sauce is sweet, savory, and spicy (easy to adjust)
• Simple ingredients and a clear workflow
• Great for leftovers and meal prep

Trust Box: Storage + Reheating (Version C)

• Cook chicken fully: Chicken should be fully cooked before serving (165°F is the reliable target).
• Leftovers: Refrigerate promptly; best within 3–4 days.
• Reheat: Reheat chicken/rice until hot; add a splash of water to rice so it stays fluffy.
• Common mistake: Sauce thickens as it cools—loosen with 1–2 Tbsp water when reheating.

Ingredients You’ll Need

Bowl base

• 2 cups uncooked rice
• 2 small heads broccoli, chopped (about 5–6 cups florets)

Chicken

• 3 large chicken breasts, cut into bite-size pieces (about 1 1/2 to 2 lb total)
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp dried oregano

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 + 2 Tbsp water (slurry; cornstarch works too)

Spicy mayo drizzle

• 1/2 cup mayonnaise
• 1 Tbsp sriracha
• 2–3 Tbsp water (to thin to drizzle)

Topping

• Sesame seeds

Ingredient notes

• If you’re sensitive to salt, use low-sodium soy sauce.
• If you want less sweetness, reduce honey slightly (the sauce may be a bit less “sticky”).
• Arrowroot thickens quickly—keep stirring once you add the slurry.

How to Make It (Step-by-Step)

1) Cook the rice

Cook rice according to your package instructions. (If you’re meal prepping, rice cookers are perfect here.) Fluff and keep warm.

2) Steam the broccoli

Steam broccoli until fork-tender:

• Microwave method: place broccoli in a microwave-safe bowl with a splash of water, cover, and microwave in 2–3 minute bursts until tender.
• Stovetop method: steam in a basket over simmering water until bright green and tender.

Set aside.

3) Prep and season the chicken

Cut chicken into bite-size pieces (even sizes cook evenly). Toss chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.

4) Air fry the chicken

Preheat air fryer to 400°F. Arrange chicken in a single layer (cook in batches if needed). Air fry about 10–12 minutes, shaking/turning once halfway through.

For best results, check doneness with a thermometer. Chicken is reliably done at 165°F.

5) Make the sticky sauce

While chicken cooks, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a small sauce pot. Bring to a boil over medium-high heat.

Once boiling, stir in the arrowroot slurry (arrowroot + water). Keep the sauce at a steady boil 4–5 minutes, stirring often, until it thickens noticeably and turns glossy.

6) Build the bowls

Divide rice into bowls, add broccoli, add chicken, then spoon sticky sauce over everything. Toss lightly so the sauce coats the chicken and rice.

7) Make spicy mayo and finish

Mix mayo, sriracha, and water until smooth and drizzleable. Drizzle over bowls and top with sesame seeds.

That’s it—Sticky Chicken Bowls that taste like a treat, with a workflow that’s weeknight-friendly.

Tips for Best Results (sticky chicken rice)

• Cook chicken in batches if your air fryer basket is crowded—overcrowding steams chicken instead of browning it.
• Boil the sauce long enough after adding slurry. If you stop too early, it won’t get that sticky texture.
• Taste your sauce before thickening. Want it spicier? Add sriracha. Want it sweeter? Add a touch more honey.
• Thin sauce when reheating. Add 1–2 tablespoons water and stir—arrowroot thickens a lot as it cools.
• Keep mayo drizzle thin. Start with 2 tablespoons water; add more until it drizzles easily.

Variations & Swaps

• Make it less spicy: reduce sriracha in the sauce and mayo, or skip spicy mayo and use plain mayo or yogurt-style sauce.
• Add more veggies: shredded carrots, bell pepper strips, or snap peas work great.
• Swap the protein: this sauce also works with shrimp (cook fast) or beef strips (quick stir-fry).
• Lower sugar option: reduce honey to 1/3 cup (less sticky but still tasty).
• Extra crunch: top with sliced cucumbers or shredded cabbage for fresh texture.

What to Serve With It

These bowls are a full meal, but if you want something on the side:

• Sliced cucumbers with a pinch of salt
• Fruit (easy family side)
• Simple salad with a light dressing
• Extra steamed veggies

Leftover idea: turn Sticky Chicken Bowls into a lunch bowl the next day by packing rice + broccoli + chicken in one container and sauce/mayo separately.

Storage & Reheating

• Fridge: Store rice, broccoli, chicken, and sauce in airtight containers and enjoy within 3–4 days.
• Reheat: Warm rice/chicken until hot. Add a splash of water to rice so it stays fluffy.
• Sauce: Rewarm gently and thin with 1–2 Tbsp water if needed.
• Spicy mayo: store separately and drizzle after reheating.

FAQs

Can I make this without an air fryer?
Yes. Cook the chicken in a skillet over medium-high heat with a little oil, stirring often, until cooked through.

Why is my sauce too thick?
Arrowroot thickens a lot. Just stir in a tablespoon of water at a time until it’s glossy and pourable again.

Can I meal prep this?
Absolutely. Pack components separately for best texture. Sticky Chicken Bowls are one of the easiest lunches to grab and go.

Can I use frozen broccoli?
Yes. Steam or microwave it until tender, then drain any extra water before adding to bowls so the sauce doesn’t get watery.