Description
Make easy sticky chicken rice bowls for a quick and flavorful meal. This recipe combines tender chicken, steamed broccoli, and fluffy rice, all coated in a delicious sticky sauce.
Ingredients
Scale
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 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
- 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
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- sesame seeds for topping
Instructions
- Cook rice according to package instructions.
- Steam broccoli until fork tender. Set aside.
- Cut chicken into bite-sized pieces.
- Toss chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Cook in air fryer at 400F for 12 minutes or until chicken reaches 160F internally.
- Combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring to a boil, then add arrowroot slurry. Boil for 4-5 minutes until sauce thickens.
- Layer rice, broccoli, and chicken in bowls. Cover with sauce. Mix mayo, sriracha, and water for spicy mayo, then drizzle on top. Sprinkle with sesame seeds.
Notes
- You can substitute cornstarch for arrowroot powder in the slurry.
- Adjust sriracha levels in the sauce and spicy mayo to your desired spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 30g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg