Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls: A Flavorful and Satisfying Meal in Just 30 Minutes

If you’re looking for a quick and delicious dinner that hits all the right notes, these Sticky Chicken Rice Bowls are the answer. Packed with flavor and easy to customize, this recipe combines tender chicken, steamed broccoli, and fluffy rice, all drizzled with a sticky, sweet, and slightly spicy sauce. Topped with a creamy spicy mayo and a sprinkle of sesame seeds, this dish is a crowd-pleaser that’s perfect for busy weeknights or meal prepping for the week ahead.

Ingredients

For the Rice Bowls:

• 2 cups uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp oregano

For the Sticky Sauce:

• ½ cup soy sauce
• ½ cup honey
• ¼ 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 to make a slurry (sub cornstarch)

For the Spicy Mayo:

• ½ cup mayo
• 1 tbsp sriracha
• 2-3 tbsp water

For Topping:

• Sesame seeds

Instructions

1. Cook the Rice

Begin by cooking the rice according to the package instructions. This will form the base of your bowls and should be ready just as you’re finishing the other components.

2. Steam the Broccoli

While the rice is cooking, steam the chopped broccoli until it’s fork-tender. You can do this in the microwave or on the stovetop. Once done, set the broccoli aside.

3. Prepare the Chicken

Cut the chicken breasts into bite-sized pieces. In a large bowl, toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until the pieces are evenly coated with the seasoning.

4. Air Fry the Chicken

Preheat your air fryer to 400°F (200°C). Lay the seasoned chicken pieces flat in the air fryer basket and cook for 12 minutes, or until the internal temperature of the chicken reaches 160°F (71°C). The chicken should be crispy on the outside and juicy on the inside.

5. Make the Sticky Sauce

While the chicken is cooking, prepare the sticky sauce. In a small saucepot, combine the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then stir in the arrowroot slurry. Continue to boil for 4-5 minutes, or until the sauce has thickened significantly. Remove from heat and set aside.

6. Assemble the Bowls

To assemble the rice bowls, start by layering the cooked rice at the bottom of each bowl. Add a portion of steamed broccoli and top with the air-fried chicken. Drizzle the sticky sauce generously over the chicken and vegetables.

7. Prepare the Spicy Mayo

In a small bowl, mix together the mayo, sriracha, and water until smooth and creamy. Adjust the consistency by adding more water if needed.

8. Finish and Serve

Drizzle the spicy mayo over the assembled bowls and sprinkle with sesame seeds. Serve immediately and enjoy the delightful blend of flavors and textures.

Serving Suggestions

These Sticky Chicken Rice Bowls are versatile and can be customized with your favorite vegetables or grains. Consider adding sliced avocado, shredded carrots, or even some pickled ginger for extra flavor and texture. The spicy mayo can also be adjusted to your heat preference by adding more or less sriracha.

Nutrition Information

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 450 kcal per serving
• Servings: Makes 4 servings

Conclusion

Sticky Chicken Rice Bowls are a fantastic way to enjoy a balanced meal that’s both satisfying and packed with flavor. The combination of tender chicken, fresh broccoli, and a sticky, sweet, and spicy sauce is sure to please everyone at the table. Plus, with a total prep and cook time of just 30 minutes, this dish is perfect for those nights when you need something quick but don’t want to sacrifice taste. Give it a try, and you’ll have a new favorite in your dinner rotation!

Print