Sticky Chicken Rice Bowls with Spicy Mayo & Broccoli
These sticky chicken rice bowls are a flavor-packed answer to your takeout cravings. With crispy air-fried chicken tossed in a sweet and spicy homemade sauce, fluffy rice, and tender broccoli, it’s a full meal that’s easy to prep and seriously satisfying. Finished with a creamy sriracha mayo and sesame seeds, every bowl hits that perfect balance of bold, comforting, and crave-worthy.
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
Let the rice rest after cooking for better texture.
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.
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.
Servings: 4 bowls