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Sticky Chicken Rice Bowls Recipe

Sticky Chicken Rice Bowls: A Sweet and Savory Weeknight Favorite

When it comes to quick and satisfying meals, few dishes deliver the same level of comfort and flavor as a Sticky Chicken Rice Bowl. Imagine tender pieces of chicken coated in a glossy, savory-sweet glaze, all nestled on a bed of warm, fluffy rice. It’s a dish that feels both indulgent and wholesome, the kind of recipe you’ll want to put on repeat for busy weeknights or even a lazy weekend lunch.

The magic of this recipe lies in its sauce. A simple blend of soy sauce, honey (or brown sugar), garlic, and ginger creates a sticky glaze that clings to every bite of chicken, locking in flavor and adding just the right balance of salty, sweet, and aromatic notes. As the chicken simmers, the sauce thickens into a luscious coating that makes the dish irresistibly addictive. You’ll find yourself scraping the pan for every last drop.

The rice is more than just a base—it’s part of the experience. Soft, fluffy, and slightly sticky, it soaks up the extra glaze and turns into something just as delicious as the chicken itself. White rice works beautifully, but you can swap in brown rice, jasmine, or even quinoa if you’d like a healthier twist.

One of the best things about Sticky Chicken Rice Bowls is their versatility. Add steamed broccoli, snow peas, or bell peppers for a pop of freshness and crunch. Top it off with sesame seeds, sliced green onions, or even a drizzle of sriracha for a little heat. It’s a dish that adapts easily to your taste while staying consistently delicious.

Whether you’re feeding a hungry family or simply cooking for yourself, these bowls bring a perfect mix of flavor, texture, and comfort to the table. Quick, customizable, and absolutely mouthwatering, Sticky Chicken Rice Bowls are bound to earn a permanent spot in your weekly dinner rotation.



Ingredients

  • 2 cup uncooked rice
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts
  • 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
  • Sticky Sauce
  • 1/2 cup  soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch)
  • Spicy mayo
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water
  • sesame seeds for topping


Instructions

  1. Cook rice according to package.
  2. Steam broccoli in microwave or on stove top until fork tender. Set aside.
  3. Cut chicken up into small bitesized pieces.
  4. Toss chicken with oil and all  spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
  5. While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
  6. Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.