Description
Delicious and flavorful Sticky Chicken Rice Bowls featuring tender air-fried chicken coated in a sweet and spicy sticky sauce, served over fluffy rice with steamed broccoli and a drizzle of spicy mayo. This wholesome meal is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Rice
- 2 cups uncooked rice
Vegetables
- 2 small heads broccoli, chopped
Chicken and Seasoning
- 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 (or cornstarch slurry)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Garnish
- Sesame seeds
Instructions
- Cook the Rice: Prepare the rice according to the package instructions until fully cooked and fluffy. Set it aside to keep warm while preparing the other components.
- Steam the Broccoli: Chop the broccoli into bite-sized florets. Steam them over boiling water until they become fork-tender but still crisp, then set aside.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Toss them thoroughly in a bowl with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano to evenly coat all pieces.
- Air Fry the Chicken: Preheat the air fryer to 400°F (200°C). Place the seasoned chicken pieces in the air fryer basket in a single layer. Cook for 12 minutes or until the internal temperature reaches 160°F (71°C), ensuring the chicken is cooked through and slightly crispy.
- Make the Sticky Sauce: In a medium saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil over medium heat, then stir in the arrowroot slurry. Continue boiling for 4–5 minutes until the sauce thickens to a sticky consistency, stirring frequently to avoid burning.
- Prepare the Spicy Mayo: In a small bowl, combine the mayo, sriracha, and 2–3 tablespoons of water. Whisk together until smooth and slightly thinned to create a creamy spicy mayo sauce.
- Assemble the Bowls: To assemble, layer cooked rice at the base of each bowl, add steamed broccoli on top, then place the air-fried chicken pieces. Drizzle generously with the sticky sauce, then add a swirl of spicy mayo over the top. Finish by sprinkling sesame seeds for garnish.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- If you don’t have an air fryer, the chicken can be baked in a preheated oven at 425°F for about 20 minutes or pan-fried until cooked through.
- Adjust sriracha quantities in the sticky sauce and spicy mayo to control heat level according to your preference.
- Arrowroot powder can be substituted with cornstarch for thickening the sauce.
- Leftover bowls can be stored in the refrigerator for up to 3 days and reheated before serving.
