Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls are one of those meals I keep in rotation because they’re easy, flavorful, and completely satisfying. Tender, juicy chicken coated in a sticky-sweet and savory glaze sits on a bed of fluffy rice, with broccoli for a fresh crunch and spicy mayo to bring it all together. It’s quick enough for a weeknight dinner but feels special enough to serve to guests.

Why You’ll Love This Recipe

I love how this dish delivers bold flavor with just a few everyday ingredients. The chicken gets perfectly crisp in the air fryer or skillet, and the sauce—made with soy, honey, garlic, and sriracha—coats every bite in sticky, savory-sweet goodness. I can customize the spice level, use whatever vegetables I have on hand, and prep everything ahead for an easy meal later. It’s one of those bowls that hits every note: warm, crunchy, creamy, tangy, and spicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bowls:
2 cups uncooked rice (jasmine or preferred variety)
2 small heads broccoli, chopped
3 large chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon oregano

For the sticky sauce:
1/2 cup soy sauce
1/2 cup honey
1/4 cup rice vinegar
3 cloves garlic, minced
2 tablespoons sriracha
2 teaspoons sesame oil
1 teaspoon ground ginger
2 teaspoons arrowroot powder (or cornstarch) mixed with 2 tablespoons water

For the spicy mayo:
1/2 cup mayonnaise
1 tablespoon sriracha
2–3 tablespoons water (to thin)

Toppings:
Sesame seeds
Sliced green onions (optional)

Directions

1. Cook the rice
   I start by rinsing the rice under cold water until clear. Then I cook it according to package instructions, fluff it with a fork, and keep it warm.
2. Steam the broccoli
   I steam the broccoli until fork-tender, either in the microwave or on the stovetop. Once done, I set it aside while I prepare the rest of the meal.
3. Cook the chicken
   I toss the chicken with olive oil and all the spices until evenly coated. Then I lay it flat in a preheated air fryer at 400°F and cook for about 12 minutes, or until the internal temp hits 160°F. (A skillet works great too.)
4. Make the sticky sauce
   While the chicken cooks, I combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a saucepan. I bring it to a boil, stir in the arrowroot slurry, and let it bubble for 4–5 minutes until it thickens into a glossy glaze.
5. Mix the spicy mayo
   In a small bowl, I whisk together mayo, sriracha, and water until smooth and drizzle-worthy.
6. Assemble the bowls
   I layer rice in the bottom of each bowl, top with steamed broccoli, and add the cooked chicken. Then I pour the sticky sauce generously over the top.
7. Add the final touches
   I finish with a drizzle of spicy mayo and a sprinkle of sesame seeds. Green onions or sliced red chilies make a nice garnish too.

Servings and timing

Servings: 5
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Vegetarian: I replace the chicken with crispy tofu or tempeh and follow the same spice and sauce prep.
• Low-carb: I serve this over cauliflower rice and skip the honey, using a keto sweetener instead.
• Add-ins: Sometimes I toss in sliced bell peppers, mushrooms, or snap peas for extra crunch and color.
• Extra spicy: I double the sriracha or add chili flakes for more heat.

storage/reheating

I store leftovers in separate airtight containers for up to 3 days. To reheat, I warm the chicken and sauce together in a skillet with a splash of water. I microwave the rice and broccoli until hot, then assemble the bowl fresh. The spicy mayo can be made ahead and stored in the fridge for up to a week.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully. I like using them when I want even juicier, more flavorful bites.

Is there a way to make this ahead of time?

Absolutely. I prep the chicken, cook the rice, and make the sauce in advance. When I’m ready to eat, I just reheat and assemble.

Can I make this gluten-free?

Yes. I use tamari or coconut aminos instead of soy sauce and double-check that the rest of the ingredients are gluten-free.

What can I substitute for sriracha?

I sometimes use sambal oelek, hot sauce, or chili garlic paste depending on what I have on hand.

How do I make the sauce thicker?

If the sauce isn’t thick enough, I let it simmer a little longer or add an extra teaspoon of arrowroot or cornstarch slurry.

Conclusion

Sticky Chicken Rice Bowls are everything I want in a meal: quick, flavorful, and satisfying. With tender chicken, steamed veggies, and a sweet-spicy sauce that clings to every bite, this dish brings takeout-style flavor to my own kitchen. It’s simple, adaptable, and one I keep coming back to. Give it a try—I promise it’ll be a new favorite.

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