Make your weeknights special with this Sticky Chicken Rice Bowls recipe. It’s packed with bold Asian flavors and a sticky sauce. Ready in 45 minutes, it’s a great choice for a quick dinner.
Tender chicken, fluffy rice, and fresh veggies make it a hit. Your family will love this tasty rice bowl.
This recipe serves 5, perfect for leftovers. Prep takes 15 minutes, and cooking is 30 minutes. You’ll have a delicious meal ready fast.
Contents
Why You’ll Love These Sticky Asian Chicken Bowls
These family-friendly meal Sticky Asian Chicken Bowls are a joy to make, especially on busy weeknights. They’re made easy with an air fryer recipe. This dish is great for feeding everyone or as a meal prep option. You can add different veggies and proteins to make it your own.
The sauce is what makes these bowls so tasty. It’s a mix of soy sauce, honey, hoisin, ginger, and garlic. This glaze makes the chicken tender and flavorful. The air fryer makes the chicken crispy without the mess of deep-frying.
These bowls are not just delicious but also healthy. They have protein, carbs, and veggies for a balanced meal. You can change the recipe to fit your family’s diet needs.
“These Sticky Asian Chicken Bowls are a game-changer in my household. The combination of flavors is absolutely irresistible, and the convenience of the air fryer makes it a breeze to prepare. I love how versatile the dish is, allowing me to experiment with different veggie and protein combinations.”
Looking for a quick dinner or a meal prep option? These Sticky Asian Chicken Bowls are perfect. They’re tasty and easy to make, making them a new favorite in your home.
Essential Ingredients for the Bowl Base
The base of your Sticky Asian Chicken Rice Bowls is key. Start with 2 cups of your favorite rice varieties – white, brown, or long-grain. You can also use quinoa or cauliflower rice for a low-carb option.
Next, pick 3 large, flavorful chicken breasts as your protein. Season the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. This will give it a delicious flavor.
To finish the bowl, add 2 small heads of fresh, crisp broccoli, cut into small florets. You can also add snap peas, cucumber slices, or diced red onion for extra crunch and color.
Rice Options and Alternatives
- White rice
- Brown rice
- Long-grain rice
- Quinoa (for a low-carb option)
- Cauliflower rice (for a low-carb option)
Choosing the Right Chicken Cut
The recipe suggests chicken breasts, but you can also use boneless, skinless chicken thighs. Chicken thighs are juicier and more flavorful because of their higher fat content.
Fresh Vegetables and Add-ins
- Broccoli florets
- Snap peas
- Cucumber slices
- Diced red onion
The beauty of these Sticky Asian Chicken Rice Bowls is their customizable ingredients. You can mix and match your favorite protein, grains, and vegetables. This way, you can create a dish that perfectly suits your taste.
Sticky Chicken Rice Bowls Recipe
Get ready to enjoy a delicious homemade sticky chicken rice bowl. It’s quick and easy to make. The dish has juicy chicken in a tasty sticky sauce, served with fluffy rice, creamy spicy mayo, fresh veggies, and sesame seeds.
The secret ingredient is the homemade sticky sauce. It’s a mix of soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. The chicken is coated in this sauce and baked until perfect. A spicy mayo drizzle is made with mayonnaise, sriracha, and water.
This recipe makes 6 big servings. It’s ready in about 45 minutes. It’s perfect for a quick dinner or a weekend meal prep. Let’s make these homemade sticky sauce and spicy mayo chicken rice bowls!
Ingredients for the Sticky Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon, plus 1/3 cup tamari or soy sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 1/4 cup honey
- 2-3 tablespoons chili paste
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, minced
Ingredients for the Spicy Mayo Drizzle:
- 1/3 cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
To finish the bowls, you’ll need 3-4 cups of cooked rice and sesame seeds for garnish.
Making the Perfect Sticky Sauce
The secret to these Sticky Asian Chicken Rice Bowls is the flavorful sauce. It coats the chicken in a mix of savory, sweet, and tangy. This sauce makes the dish truly shine.
Sauce Ingredients Breakdown
The sauce begins with soy sauce and honey. These two give a perfect balance of salt and sweetness. We add rice vinegar for a tangy touch that complements the other flavors.
We also mix in minced garlic, sriracha for heat, sesame oil for depth, and ground ginger for an Asian twist. These ingredients create a sauce that’s unforgettable.
Mixing and Thickening Tips
To get the sauce just right, we make a slurry with arrowroot powder and water. This thickens the sauce and makes it cling to the chicken. Just whisk the arrowroot and water, then add it to the sauce and cook for 4-5 minutes.
If you don’t have arrowroot powder, cornstarch works too. Mix it with water, then add it to the sauce and cook until thickened.
“The secret to the perfect sticky sauce is in the balance of sweet, savory, and tangy flavors. It’s the ultimate flavor-packed coating for your chicken.”
Spicy Mayo Drizzle Components
Take your Sticky Asian Chicken Rice Bowls to the next level with a creamy, zesty spicy mayo drizzle. This sauce brings a perfect mix of creaminess and heat. It complements the sticky chicken and flavorful rice bowl beautifully.
To make the spicy mayo, you need just a few things: mayonnaise, sriracha, and a bit of water. Mix 1/2 cup of mayonnaise with 1 tablespoon of sriracha in a bowl. Add 2-3 tablespoons of water until it’s smooth enough to drizzle.
Choose a high-quality mayonnaise for the best taste. Kewpie or Sir Kensington’s avocado oil mayonnaise are great choices. Kewpie gives a rich, creamy base, while Sir Kensington’s is healthier. For vegans, Sir Kensington’s vegan mayo is a good substitute.
You can make the spicy mayo ahead of time and keep it in the fridge for up to two weeks. It’s perfect for meal prep. Just drizzle it over your Sticky Chicken Rice Bowls for a creamy, spicy kick.
For the perfect spicy mayo, start with equal parts mayonnaise and sriracha. Then, add water slowly until it’s right for drizzling. Adjust the sriracha to your liking for heat.
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 1/2 cup |
| Sriracha | 1 tablespoon |
| Water | 2-3 tablespoons |
With this easy mayo-based sauce, sriracha, and the right sauce consistency, your Sticky Asian Chicken Rice Bowls will be amazing.
Kitchen Tools and Equipment Needed
To make the Quick & Easy Sticky Chicken Rice Bowls recipe, you need some important kitchen tools. You’ll need an air fryer, a microwave-safe bowl, and measuring cups. Having the right tools makes cooking smooth and helps you measure ingredients correctly.
Essential Cooking Utensils
- Air fryer for the chicken
- Microwave-safe bowl for mixing the sauce
- Cutting board and sharp knife for prepping the vegetables
- Sauce pot for simmering the sticky sauce
- Stirring utensil, such as a wooden spoon or silicone spatula, for mixing and serving
Measuring Tools Required
- 1/2 teaspoon
- 1 teaspoon
- 1 tablespoon
- 1/4 cup
- 1/2 cup
- 1 cup
These measuring tools are key for getting the right amounts of ingredients. They help make sure the Sesame Sticky Sauce and other parts of the dish taste just right.
“Having the right tools on hand makes all the difference in the kitchen. Investing in quality equipment ensures consistent, delicious results every time.”
With these tools, you’ll be ready to make the Quick & Easy Sticky Chicken Rice Bowls recipe with ease.
Step-by-Step Cooking Instructions
Making these tasty Sticky Chicken Rice Bowls is easy! Follow these simple steps to get started.
- First, cook the rice as the package says. You’ll need about 2 cups of jasmine rice.
- While the rice cooks, steam the broccoli for 5 minutes until it’s tender. Then, set it aside.
- Cut the chicken into small pieces, about 1 pound. Mix the chicken with oil and spices.
- Heat your air fryer to 400°F (200°C). Put the chicken in and cook for 12 minutes. It should reach 165°F (75°C) inside.
- While the chicken cooks, make the sticky sauce and spicy mayo. Mix the sauce ingredients and simmer for a few minutes until it thickens.
- When the chicken is done, build your rice bowls. Start with rice, then broccoli, and finally the air-fried chicken.
- Top your bowls with sticky sauce and spicy mayo. Add sesame seeds, cucumbers, or other toppings you like.
Your Sticky Chicken Rice Bowls are now ready to eat! They’re full of savory chicken, fluffy rice, and fresh veggies. It’s a meal that’s both satisfying and full of flavor.
Feel free to make this recipe your own. Try different proteins, veggies, sauces, and toppings. The options are endless!
Air Fryer Cooking Method
The air fryer is a quick and easy way to cook these sticky Asian chicken bowls. Preheat it to 400°F. Then, put the seasoned chicken in a single layer in the basket.
Cook the chicken for about 12 minutes. Make sure it reaches an internal temperature of 160°F.
This method makes the chicken crispy on the outside and juicy inside. It’s all done without too much oil. The air fryer’s heat also makes the sticky sauce glaze the chicken beautifully.
To check if the chicken is done, use a digital meat thermometer. The chicken doneness should be just right, showing the meat is safe and full of flavor.
For the best results, adjust the air fryer temperature and cooking time as needed. This depends on the chicken’s size and thickness. You want a crispy outside and a juicy inside. The air fryer makes these sticky Asian chicken bowls easy to make without deep frying.
Stovetop Alternative Method
If you don’t have an air fryer, don’t worry. You can make these Sticky Asian Chicken Rice Bowls on the stovetop. Just use a 12-inch cast iron skillet or heavy-bottomed sauté pan. Follow a few simple steps to get the chicken perfectly seared and caramelized.
Pan-Frying Tips
First, heat 1-2 tablespoons of olive oil in your skillet over medium-high heat. When the oil starts shimmering, add the marinated chicken pieces in a single layer. Don’t overcrowd the pan to ensure good searing and browning on the chicken. Cook the chicken for 3-4 minutes on each side, until it gets a nice golden-brown crust.
Temperature Control Guidelines
- Keep the heat at medium-high to high for a consistent sear on the chicken.
- Occasionally spoon the thickened sticky sauce over the chicken as it cooks. This will baste and glaze the meat.
- Use a meat thermometer to check if the chicken is cooked through. It should reach an internal temperature of 165°F (74°C).
- After the chicken is fully cooked, let it rest for 3-5 minutes. Then, slice or shred it for the bowls.
By using these stovetop techniques, you can get the same delicious, caramelized skillet cooking and searing chicken as with an air fryer. The cast iron pan will keep the chicken moist and create a sticky, mouthwatering dish. This pairs perfectly with fluffy rice and fresh veggies in these bowls.
| Nutritional Information (per serving) | Amount |
|---|---|
| Calories | 610 kcal |
| Carbohydrates | 112g |
| Protein | 22g |
| Fat | 7g |
| Cholesterol | 27mg |
| Sodium | 1351mg |
Assembling Your Rice Bowls
Start by layering a base of warm, fluffy rice. Then, add a generous portion of tender, saucy chicken. Drizzle the signature sticky sauce over the chicken, letting it flow down the sides.
Next, top your bowl with flavorful toppings. Add crunchy sesame seeds, chopped cilantro, and crisp radish or cucumber. These add color and texture. Finish with a creamy spicy mayo drizzle for extra flavor in every bite.
For a final touch, serve with a fresh lime wedge. This adds a bright, acidic note that balances the dish’s richness. Enjoy every delicious spoonful of your sticky chicken rice bowl!
Customization Options and Variations
These sticky chicken rice bowls are super versatile. You can change up the protein, add more veggies, or meet special dietary needs. There are many ways to make these bowls your own.
Protein Alternatives
Want to try something different? Swap the chicken for shrimp or tofu for a veggie option. Both are tasty and go great with the sticky sauce.
Vegetable Combinations
Make your bowls pop with fresh veggies like cilantro, snap peas, and scallions. You can also add cashews, red onion, green onion, or cucumber. These not only look good but also add different tastes and textures.
For a low-carb choice, try cauliflower rice instead of regular rice.
| Ingredient | Substitution Options |
|---|---|
| Rice | Jasmine rice, basmati rice, brown rice, black rice, red rice, or cauliflower rice |
| Chicken | Ground beef, ground turkey, ground pork, or blended chicken breasts |
| Onion | White onion, purple onion, or red onion |
| Soy Sauce | Tamari, gluten-free soy sauce, regular soy sauce, or coconut aminos |
| Garlic | Fresh garlic cloves, jarred minced garlic, or garlic powder |
With these options, you can make a rice bowl that’s just right for you. It can fit your diet and taste preferences perfectly.
Meal Prep and Storage Tips
These Sticky Chicken Rice Bowls are not only tasty but also great for meal planning and storing leftovers. With a little prep, you can enjoy these bowls all week for quick lunches or dinners.
Here are some tips for storing and prepping these bowls:
- Make the whole bowl ahead of time, including rice, chicken, and veggies. Put the bowls in airtight containers or freezer bags. Store them in the fridge for up to 4 days.
- You can also freeze the bowls for longer. Just put them in freezer bags or containers and keep them in the freezer for up to 3 months.
- To reheat, just microwave or oven-heat the bowls until warm. They’ll still taste great.
- The sticky rice can be cooked up to 5 days before and stored in the fridge. The pickled cucumbers and carrots can be prepped up to 3 days ahead.
- For the best taste, store the grilled chicken in the fridge for up to 4 days. The sticky rice stays good for up to 5 days, and the pickled veggies last 2 weeks in their jar.
With these tips, you can enjoy Sticky Chicken Rice Bowls all week. It makes meal planning and prep easier, helping you eat healthy and satisfying meals.
Nutritional Information and Health Benefits
These Sticky Asian Chicken Rice Bowls are full of flavor and nutrients. Each bowl has about 232 calories. It has 9g fat, 14g carbs, and 23g protein.
The chicken in the dish is a good source of lean protein, making up 30% of it. The Brown Basmati Rice is 28% of the meal, offering complex carbs and fiber. This helps keep you full and aids digestion.
The vegetables add to the dish’s nutritional value. You’ll find broccoli, edamame, and spring onion in each bowl. They bring vitamins, minerals, and antioxidants.
The flavorful sauce is made with Tamari Soy Sauce, Sweet Chili Sauce, and a bit of brown sugar. It adds sweetness and umami without too many calories or fat. You can also add avocado for extra monounsaturated fats.
This balanced meal is not just tasty but also good for your health. It’s a good source of protein, complex carbs, fiber, and essential micronutrients. You’ll get copper, folate, vitamin C, and vitamin K from it.
Looking for a nutritious and satisfying meal? Try these Sticky Asian Chicken Rice Bowls. They’re a great choice for lunch or dinner, leaving you energized and satisfied.
Common Recipe Troubleshooting
Cooking sticky chicken rice bowls can be rewarding, but sometimes, issues arise. Don’t worry! We’ve got tips to help you make the perfect dish every time.
Adjusting the Sauce Consistency
If your sauce is too thin, simmer it longer to thicken. Or, mix a teaspoon of arrowroot powder with a tablespoon of water. Then, slowly whisk it into the sauce until it’s right.
If the sauce is too thick, cook it for less time. This prevents it from getting too thick. Taste it to find the perfect balance.
Ensuring Proper Chicken Doneness
Food safety is key. Make sure your chicken is cooked to 160°F. This ensures your sticky chicken is safe and delicious.
Balancing the Flavors
If it’s too spicy, use less sriracha in the sauce and mayo. For more heat, add more sriracha.
For a tangy taste, add more rice vinegar or lime juice. These tweaks can make the dish just right for you.
Cooking is all about trying new things. Don’t hesitate to adjust the recipe until it’s just how you like it. Happy cooking!
Serving Suggestions and Pairings
To make a complete meal, serve these Sticky Chicken Rice Bowls with miso soup or an Asian slaw. The sticky chicken’s flavors mix well with miso soup’s umami or the slaw’s crunch. This adds depth to your dish.
Choose a Japanese beer, a crisp white wine, or green tea for drinks. Beer’s fizz, wine’s acidity, or tea’s earthiness balance the dish’s richness. They enhance the meal’s overall taste.
For a family-style meal, lay out the Sticky Chicken Rice Bowls’ parts separately. Let everyone build their own bowl. Add lime wedges, cilantro, or sesame seeds for extra flavor and color.
FAQ
What makes these Sticky Chicken Rice Bowls a great weeknight meal?
These Sticky Chicken Rice Bowls are perfect for busy weeknights. They’re easy to make thanks to the air fryer. They’re also packed with protein, great for families or meal prep.
You can add different veggies and proteins to make them your own. This makes them good for everyone’s taste.
What are the main components of the Sticky Chicken Rice Bowls?
The base is 2 cups of rice, 3 chicken breasts, and 2 heads of broccoli. You can swap rice for quinoa or cauliflower for less carbs. Add snap peas, cucumber, or red onion for more flavor.
How is the sticky sauce made?
The sauce is a mix of soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. To thicken it, use a slurry of arrowroot powder and water. Cornstarch works too.
What is the spicy mayo drizzle made of?
The spicy mayo is 1/2 cup of mayo, 1 tbsp of sriracha, and 2-3 tbsp of water. It adds a creamy, spicy touch to the dish.
What kitchen tools and equipment are needed to make this recipe?
You’ll need an air fryer, a microwave-safe bowl, and basic cutting tools. Also, a sauce pot and stirring utensil. Use measuring tools in various sizes.
Can the Sticky Chicken Rice Bowls be customized?
Yes, you can swap chicken for tofu or shrimp. Try different veggies like cilantro, snap peas, or scallions. For less carbs, use cauliflower rice instead.
How long do the Sticky Chicken Rice Bowls keep in the refrigerator?
These bowls are great for meal prep or leftovers. They stay fresh for 3-4 days in the fridge, in freezer bags or airtight containers.
What are the nutrition facts for the Sticky Chicken Rice Bowls?
Each serving has about 232 calories, 9g fat, 14g carbs, and 23g protein. It’s a balanced meal with protein, carbs, and fiber.
What if the sticky sauce is too thin or too thick?
For thinner sauce, simmer longer or add more slurry. For thicker, cook less. Make sure chicken reaches 160°F for safety.
What are some recommended side dishes and beverage pairings?
Try them with miso soup or Asian slaw for a full meal. Pair with Japanese beer, white wine, or green tea for great flavors.
