Sticky Chicken Rice Bowls That Beat Takeout—Every Time
Better than takeout and faster than delivery, these sticky chicken rice bowls are saucy, satisfying, and seriously crave-worthy.
If you’ve ever craved that sticky, saucy takeout-style chicken but didn’t want to deal with delivery (or the sodium crash after), this bowl is the answer.
Crispy air-fried chicken, fluffy rice, steamed broccoli, and a spicy mayo drizzle—every bite hits that sweet, salty, savory balance just right. It’s fast, bold, and surprisingly easy to pull together with pantry staples and a few fresh ingredients.
And if you garden or cook from scratch often, you’ll love how easy it is to make this your own with what’s in season or already growing.
Why This Bowl’s Worth Making on a Weeknight
The chicken cooks in the air fryer, so it gets golden and crisp without needing flour or frying oil. While that’s going, you whip up a simple sauce on the stove—soy, honey, garlic, sriracha, a little vinegar—and it thickens into that glossy, sticky coating you want.
Add steamed broccoli and rice, drizzle with spicy mayo, and you’ve got a full bowl that tastes like a splurge but feels clean and homemade.
If you grow garlic, you’ll taste the difference right away. Same goes for broccoli or even your own chili peppers for the sauce. There’s something extra satisfying about pulling those ingredients from your garden and turning them into a dish that feels this indulgent.
What Makes It Better Than the Stuff You’d Order
You’re in control here. The sauce isn’t overly sweet, and you can tone the spice up or down depending on who you’re feeding. Plus:
- Air-fried chicken = crispy, juicy, and no greasy mess
- Homemade sticky sauce = no preservatives, and it’s fast
- Steamed broccoli = color and crunch without overthinking it
- Spicy mayo = optional, but ties it all together with creamy heat
- Rice base = simple, satisfying, and totally swappable
If you’ve got cooked rice ready to go, this is on the table in under 40 minutes—start to finish.
Swaps That Work if You Cook From What You’ve Got
If you grow your own or tend to wing it in the kitchen, this one’s easy to riff on:
- No mayo? Try yogurt, or skip it—it’s still great
- Use tamari or coconut aminos to make it gluten-free
- Add chopped garden herbs like cilantro, scallions, or Thai basil
- Toss in whatever steamed or roasted veggies you’ve got on hand
- Sub the rice for quinoa, farro, or even greens if that’s what’s prepped
It’s one of those meals that adjusts itself based on what’s in your fridge or backyard.
Meal Prep Friendly Without Getting Mushy
To prep ahead, store your chicken, rice, sauce, mayo, and broccoli in separate containers. The sauce thickens as it cools, so give it a little splash of water when reheating. Assemble bowls fresh, drizzle, and go.
Pro tip: Double the sauce. It’s great on roasted veggies, salmon, or even drizzled over cold noodles.
Serve It With…
You really don’t need anything else, but here are a few extras I like to plate with it when there’s time:
- A chilled cucumber salad with vinegar and sesame oil
- Soft-boiled or jammy egg on top
- Quick miso broth or clear veggie soup
- Pickled carrots or daikon if you’ve got them in the fridge
Whether you’re trying to use up leftover rice, make something that looks fancier than it is, or just want dinner to taste amazing without wrecking your kitchen—this bowl’s got you covered.
Now get the full recipe below and make it happen tonight.
Sticky Chicken Rice Bowls with Spicy Mayo & Broccoli
Equipment
- Air fryer
- Rice cooker or pot with lid
- Steamer basket or large pot with steamer insert
- Saucepan
- Mixing bowls
- Knife and cutting board
- Whisk
Ingredients
For the Chicken:
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
For the Sticky Sauce:
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice vinegar
- 3 cloves garlic minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder
- 2 tablespoons water for slurry
For the Bowl Base:
- 2 cups uncooked white or brown rice
- 2 small heads broccoli chopped into florets
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 2 –3 tablespoons water to thin
For Topping:
- Sesame seeds
- Extra sriracha or green onions optional
Instructions
- Cook the rice
- Rinse rice under cool water until it runs clear. Cook according to package instructions. Once done, let it sit covered for 10 minutes to fluff up.
- Prep and season the chicken
- Dice chicken breasts into 1-inch cubes. In a large bowl, toss with olive oil, salt, pepper, chili powder, paprika, onion powder, and oregano until evenly coated.
- Air fry the chicken
- Preheat air fryer to 400°F. Arrange chicken in a single layer (work in batches if needed). Cook for 12 minutes, shaking the basket halfway through. Chicken should reach 160°F and be golden on the edges.
- Make the sticky sauce
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. In a separate bowl, whisk together arrowroot powder with 2 tablespoons of water. Bring sauce to a simmer, stir in slurry, and cook for 4–5 minutes until thick and glossy.
- Steam the broccoli
- While the sauce simmers, steam broccoli florets in a steamer basket over boiling water for 4–5 minutes, until bright green and tender-crisp.
- Mix the spicy mayo
- In a small bowl, whisk together mayo and sriracha. Add water slowly until it reaches a smooth, pourable consistency.
- Assemble the bowls
- Spoon rice into serving bowls. Top with steamed broccoli, air-fried chicken, and drizzle sticky sauce generously over the chicken. Finish with spicy mayo and sprinkle with sesame seeds.
Notes
Don’t overcrowd the air fryer—chicken cooks better in a single layer.
Sauce thickens as it cools—if it’s too thick to drizzle, just reheat and whisk in a splash of water.
Taste your mayo before drizzling—adjust spice to your liking.
