Description
These Sticky Chicken Rice Bowls feature tender, spiced chicken cooked perfectly in an air fryer, served over fluffy rice and steamed broccoli. The dish is elevated with a sweet and tangy sticky sauce and a creamy, spicy mayo, making for a flavorful and satisfying meal that’s easy to prepare in under an hour.
Ingredients
Scale
For the Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
For the Chicken
- 3 large chicken breasts, cut into bite-sized pieces
- 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
For the 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)
For the 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 package instructions until fluffy and fully cooked. Once done, set it aside while you prepare the other components.
- Steam the Broccoli: Steam the chopped broccoli heads until they are fork-tender but still bright green. Remove from heat and set aside to keep warm.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Toss them with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated. Cook the seasoned chicken in a preheated air fryer at 400°F (204°C) for approximately 12 minutes, or until the internal temperature reaches 160°F (71°C) and the chicken is cooked through.
- Make the Sticky Sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then stir in the arrowroot slurry. Continue boiling for 4-5 minutes, stirring occasionally, until the sauce thickens to a sticky consistency.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayo, sriracha, and 2 to 3 tablespoons of water until you achieve a smooth, drizzle-able consistency.
- Assemble the Bowls: In serving bowls, layer cooked rice first, followed by steamed broccoli, and then the air-fried chicken pieces. Drizzle generously with the sticky sauce and spicy mayo. Finish by sprinkling sesame seeds over the top for garnish and additional texture.
Notes
- Make sure the chicken reaches an internal temperature of 160°F for safe consumption.
- Adjust the amount of sriracha in the sauce and mayo according to your spice preference.
- Arrowroot powder can be substituted with cornstarch if unavailable.
- For extra flavor, marinate the chicken in the spice mix for 15-30 minutes before cooking.
- Leftovers can be stored refrigerated for up to 3 days and reheated carefully.
