Description
Savory and satisfying Sticky Chicken Rice Bowls with juicy chicken, fluffy rice, vibrant broccoli, and a sweet sticky sauce.
Ingredients
Scale
- 2 cups uncooked rice (jasmine or basmati)
- 2 small heads broccoli, chopped
- 3 large chicken breasts, skinless and boneless
- 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
- 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
- 2 tbsp water for slurry
- 1/2 cup mayo
- 1 tbsp sriracha for spicy mayo
- 2–3 tbsp water for spicy mayo
- Sesame seeds for topping
Instructions
- Cook rice according to package instructions until fluffy.
- Steam broccoli until fork tender.
- Set broccoli aside and cut chicken into small bite-sized pieces.
- Toss chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- In a preheated air fryer, cook chicken at 400°F for 12 minutes or until internal temperature reaches 160°F.
- In a sauce pot, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring to a boil.
- Add the arrowroot slurry and boil for 4-5 minutes until thickened.
- Prepare bowls by layering cooked rice, broccoli, and crispy chicken, then cover with sticky sauce.
- Mix together spicy mayo ingredients and drizzle on top.
- Sprinkle sesame seeds for garnish.
Notes
For added crunch, sear chicken after air frying. You can also use leftover rice for this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying, Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg