Description
These Sticky Chicken Rice Bowls are a delicious and satisfying meal featuring tender, spiced chicken cooked in an air fryer, served over fluffy rice and steamed broccoli. The dish is elevated by a sweet and tangy sticky sauce and a creamy, spicy mayo drizzle, making it perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
Chicken Seasoning
- 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 Drizzle
- 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, making sure it is fluffy and fully cooked, then set it aside while you prepare the other components.
- Steam the Broccoli: Chop the broccoli into bite-sized pieces and steam until the florets are fork-tender but still vibrant green. Set aside once done.
- Prepare the Chicken: Cut the chicken breasts into bite-sized chunks. Toss them in a bowl with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated. Preheat your air fryer to 400°F (205°C), then cook the chicken for 12 minutes, checking that the internal temperature reaches 160°F (71°C) for safe consumption.
- 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. Once boiling, stir in the arrowroot or cornstarch slurry and continue boiling for 4-5 minutes, stirring occasionally, until the sauce thickens to a sticky consistency. Remove from heat.
- Prepare the Spicy Mayo: In a small bowl, whisk together the mayo, sriracha, and 2 to 3 tablespoons of water until the sauce is smooth and creamy with a pourable consistency.
- Assemble the Bowls: In each serving bowl, layer a base of cooked rice, followed by steamed broccoli and air-fried chicken pieces. Drizzle generously with the sticky sauce and spicy mayo. Finish by sprinkling sesame seeds over the top for garnish and added texture.
Notes
- You can substitute arrowroot powder with cornstarch if necessary for the sauce thickening.
- Adjust the sriracha quantity according to your preferred spice level.
- If you don’t have an air fryer, the chicken can be cooked on a stovetop skillet over medium-high heat until cooked through.
- Leftover sticky sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free version, use gluten-free soy sauce or tamari.
