There’s something downright comforting about a good chicken bowl, and this Sticky Chicken Rice Bowls Recipe checks all the boxes. It’s savory, saucy, and comes together quicker than it takes your kids to decide what show to watch. Whether you’re a busy mama juggling sports practice and Zoom calls or just want solid recipes for meal prep that don’t taste like cardboard, this dish is a game-changer.

Table of Contents

Why You’ll Love This Sticky Chicken Rice Bowls Recipe

This isn’t just another easy chicken bowl recipe. It’s the sweet spot where chicken dinners healthy meets “my taste buds are dancing.” You get tender bites of seasoned chicken, fluffy rice, and vibrant broccoli all swimming in a sticky-sweet sauce with just the right amount of kick. It’s a one-bowl wonder, ideal for healthy meal prep recipes or those nights when doing the dishes feels like climbing Everest.

Ingredients (With Notes!)

Uncooked rice – The hearty base of your bowl; jasmine or basmati work best.
Broccoli – Steamed just enough to keep it bright and a little snappy.
Chicken breasts – Lean protein, diced for quick cooking and easy bites.
Olive oil – Helps the spices cling and adds moisture.
Salt, pepper, chili powder, smoked paprika, onion powder, oregano – The spice blend that wakes up the chicken.
Soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger – These are the stars of the sticky sauce.
Arrowroot slurry (or cornstarch) – Thickens the sauce so it clings beautifully.
Mayo, sriracha, water – For the spicy mayo drizzle that pulls everything together.
Sesame seeds – Just a sprinkle for crunch and flair.

Exact measurements are in the recipe card below!

Let’s Get Cooking

Cook the rice according to the package. While it simmers, you can get everything else prepped.
Steam the broccoli either on the stove or in the microwave until fork-tender. Set it aside so it’s ready for layering.
Dice your chicken into small, bite-sized chunks. Toss them in olive oil and all those lovely spices.
Air fry the chicken at 400°F for 12 minutes, or until the internal temp hits 160°F. If you don’t have an air fryer, you can bake or pan-fry it too.
Make the sticky sauce. In a saucepan, stir together soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger. Bring it to a boil, then stir in your arrowroot slurry. Let it bubble for about 5 minutes until thick and glossy.
Mix up the spicy mayo by whisking mayo, sriracha, and a splash of water until it’s drizzle-ready.
Assemble your bowls. Start with rice, add broccoli and chicken, pour on the sauce, drizzle the mayo, and finish with sesame seeds. That’s it!

Quick Tips to Make This a Meal Prep Easy Champion

Double the sauce. Trust me, you’ll want extra for dipping or adding to leftovers.
Customize the veg. Don’t love broccoli? Try snap peas, shredded carrots, or bell peppers.
Keep it fresh. Store everything in separate containers if you’re prepping ahead. Reheat, then combine for the freshest flavor.

My Favorite Way to Serve It

This recipe made its debut in my kitchen during one of those “what can I make that won’t get side-eyes from the whole family?” weeks. Turns out, my husband polished off two bowls, and even my neighbor asked for the recipe. It’s now a staple in our Sunday meal prep ideas healthy rotation.

FAQs About Sticky Chicken Rice Bowls Recipe

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and just as flavorful. You may need to adjust cook time slightly.

Is this freezer-friendly?
Yep! Just keep the rice, chicken, and sauce separate until you’re ready to thaw and reheat.

What makes this good for healthy meal prep recipes?
Lean protein, balanced carbs, veggies, and a homemade sauce without the junk. You get full flavor without the post-meal slump.

Bring It All Home

This Sticky Chicken Rice Bowls Recipe is the answer to those “what’s for dinner?” evenings and the meal prep easy lunches that don’t bore you to tears. Whether you’re new to cooking or just in a dinner rut, this bowl has your back. And if your kitchen ends up smelling like a takeout spot—that just means you’re doing it right.

Sticky Chicken Rice Bowls Recipe

Author: Nova
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

A flavorful, healthy Sticky Chicken Rice Bowls Recipe perfect for meal prep or easy weeknight dinners.

Ingredients

Scale

2 cups uncooked rice

2 small heads broccoli, chopped

3 large chicken breasts, diced

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

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 (or cornstarch)

2 tbsp water (for slurry)

1/2 cup mayonnaise

1 tbsp sriracha

2–3 tbsp water (to thin spicy mayo)

1 tbsp sesame seeds

Instructions

1. Cook the rice according to package directions.

2. Steam broccoli until fork-tender and set aside.

3. Cut chicken into bite-sized pieces.

4. Toss chicken with olive oil, salt, pepper, chili powder, paprika, onion powder, and oregano.

5. Air fry chicken at 400°F for 12 minutes, or until internal temp reaches 160°F.

6. In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring to a boil.

7. Add arrowroot slurry (arrowroot + water) to sauce and let boil for 4–5 minutes until thickened.

8. In a small bowl, whisk together mayo, sriracha, and water until drizzle consistency.

9. Assemble bowls by layering rice, broccoli, chicken, sauce, spicy mayo, and sesame seeds.

Notes

Store components separately for best texture in meal prep.

This recipe is customizable with other vegetables like snap peas or bell peppers.

Double the sauce if you like extra flavor or want some for dipping!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Air Fryer
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 20g
Sodium: 1050mg
Fat: 22g
Saturated Fat: 3.5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 85mg

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