Dinner

Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe

ByRafael Mansero October 19, 2025October 19, 2025

Introduction

These Sticky Chicken Rice Bowls deliver a perfect balance of sweet, spicy, and savory flavors. Tender chicken bites coated in a luscious sticky sauce served over fluffy rice and steamed broccoli make for a satisfying and quick weeknight meal.

A white bowl holds a colorful rice bowl with five main layers arranged in sections. The base layer is white rice with small green onion pieces on top. On the left, there are golden-brown grilled chicken strips glazed with a dark shiny sauce and sprinkled with white sesame seeds. Next to the chicken are thin slices of bright green avocado, fanned out neatly. Above the avocado, there is a section of light brown quinoa with a grainy texture. To the right, thin, bright orange carrot sticks are piled up. In front of the carrots, sliced green jalapeños sit on top of fresh green cilantro leaves. Two wooden chopsticks rest on the right side of the bowl. The bowl is placed on a white marbled surface with a small white napkin beneath it and a small white sauce bowl with dark sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups 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 (slurry; substitute cornstarch if needed)

Spicy Mayo

1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water

Sesame seeds for topping

Instructions

Step 1: Cook the rice according to package instructions until fluffy and set aside.
Step 2: Steam the chopped broccoli using a microwave or stovetop until fork-tender, then set aside.
Step 3: Cut the chicken breasts into small bite-sized pieces.
Step 4: Toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano to coat evenly.
Step 5: Lay the seasoned chicken flat in a preheated air fryer at 400°F and cook for about 12 minutes, or until the internal temperature reaches 160°F.
Step 6: While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring to a boil.
Step 7: Once boiling, stir in the arrowroot slurry and continue boiling for 4-5 minutes until the sauce thickens considerably.
Step 8: To assemble, layer cooked rice, steamed broccoli, and cooked chicken in bowls. Drizzle generously with the sticky sauce.
Step 9: Mix mayo, sriracha, and water until smooth to create spicy mayo. Drizzle over the bowls and sprinkle with sesame seeds before serving.

Tips & Variations

Use cornstarch instead of arrowroot powder if you don’t have it on hand; the thickening effect will be similar.
For extra crunch, add chopped peanuts or cashews as a topping.
Swap broccoli for other quick-steam vegetables like snap peas or green beans.
If you don’t have an air fryer, bake the chicken in a 400°F oven for 15-20 minutes, stirring halfway through.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or sauce to keep the chicken moist.

How to Serve

A blue bowl filled with a layer of white rice sprinkled with green onions and black pepper, topped on the left with glazed chicken strips covered in a dark sauce and white sesame seeds; above the chicken is a light brown grain, likely quinoa. On the right, there are thin orange carrot strips and green slices of avocado arranged in a fan shape, with sliced green jalapeños and fresh cilantro leaves beside the rice. Next to the bowl behind wooden chopsticks resting on the bowl rim, a small white bowl holds a dark dipping sauce, all placed on a white marbled surface with a beige cloth partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce or tamari to keep this dish gluten-free without compromising flavor.

What can I substitute for chicken breasts?

You can use chicken thighs for juicier meat or tofu for a vegetarian option. Adjust cooking times accordingly to ensure proper doneness.

Rafael Mansero

Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe

Introduction