Name: Sticky Chicken Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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); ½ cup mayo; 1 tbsp sriracha; 2-3 tbsp water; Sesame seeds

Description

These Sticky Chicken Rice Bowls are a perfect combination of tender, flavorful chicken, fluffy rice, and crisp-tender broccoli, all brought together by a deliciously sweet and savory sticky sauce. The addition of a drizzle of spicy mayo and a sprinkle of sesame seeds takes this dish to the next level, making it a meal that’s not only satisfying but also bursting with flavor.

Ingredients

Scale

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

Cook the rice according to the package instructions.
Steam the chopped broccoli in the microwave or on the stovetop until fork-tender, then set aside.
Cut the chicken breasts into bite-sized pieces. Toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
Lay the seasoned chicken pieces flat in a preheated air fryer at 400°F (200°C). Cook for 12 minutes or until the internal temperature of the chicken reaches 160°F (71°C).
While the chicken is cooking, prepare the sticky sauce. In a saucepot, combine the soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then add the arrowroot slurry. Continue to boil for 4-5 minutes or until the sauce has thickened significantly.
To assemble the bowls, layer the cooked rice, steamed broccoli, and air-fried chicken. Pour the sticky sauce generously over the top.
Mix together the spicy mayo ingredients (mayo, sriracha, and water) until smooth. Drizzle the spicy mayo over the bowls and top with sesame seeds.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 450