Description
Delicious and easy-to-make Sticky Chicken Rice Bowls featuring tender air-fried chicken tossed in a flavorful sticky sauce, served over steamed broccoli and fluffy rice. Finished with a spicy mayo drizzle and sesame seed topping, this recipe is perfect for a quick weeknight dinner packed with balanced flavors and textures.
Ingredients
Scale
Main Ingredients
- 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
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 to make a slurry (sub cornstarch)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- sesame seeds for topping
Instructions
- Cook Rice: Cook 2 cups of uncooked rice according to the package instructions until fluffy and tender. Set aside to keep warm.
- Steam Broccoli: Chop 2 small heads of broccoli and steam either in the microwave or on the stovetop until fork-tender. Once cooked, set aside.
- Prepare Chicken: Cut 3 large chicken breasts into bite-sized pieces. Toss the pieces with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon oregano, ensuring even coating of the spices.
- Air Fry Chicken: Preheat the air fryer to 400°F (204°C). Lay the chicken pieces flat in the air fryer basket without overcrowding. Air fry for 12 minutes or until the internal temperature reaches 160°F (71°C) and the chicken is cooked through and slightly crispy on the edges.
- Make Sticky Sauce: While the chicken is cooking, combine 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 minced garlic cloves, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger in a sauce pot. Bring to a boil over medium heat. Once boiling, stir in the arrowroot slurry made from 2 teaspoons arrowroot powder mixed with 2 tablespoons water. Boil for 4-5 minutes until the sauce thickens significantly, then remove from heat.
- Prepare Spicy Mayo: In a small bowl, mix 1/2 cup mayonnaise with 1 tablespoon sriracha and 2 to 3 tablespoons water to reach desired consistency. Stir until smooth.
- Assemble Bowls: In serving bowls, layer cooked rice, steamed broccoli, and air-fried chicken. Generously pour the sticky sauce over the chicken and veggies. Drizzle the spicy mayo on top and garnish with sesame seeds for added texture and flavor.
Notes
- Ensure the air fryer basket isn’t overcrowded to cook the chicken evenly and achieve a nice crisp.
- You can substitute arrowroot powder with cornstarch if unavailable.
- Adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
- Leftover sauce can be refrigerated and used as a marinade or dipping sauce for other dishes.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
