Description
Delicious and easy-to-make sticky chicken rice bowls featuring tender, spiced chicken cooked to perfection in the air fryer, served over fluffy rice and steamed broccoli, all coated in a rich, sticky homemade sauce with a spicy mayo drizzle and sesame seed topping.
Ingredients
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
Chicken and Seasoning
- 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
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 (substitute cornstarch if needed)
Spicy Mayo Drizzle
- 1/2 cup mayo
- 1 tbsp sriracha
- 2-3 tbsp water
Garnish
- Sesame seeds for topping
Instructions
- Cook Rice: Prepare the rice according to the package instructions until fluffy and tender. Set aside and keep warm.
- Steam Broccoli: Steam the chopped broccoli either in the microwave or on the stovetop until fork-tender. Set aside.
- Prepare Chicken: Cut the chicken breasts into small bite-sized pieces for even cooking and ease of eating.
- Season and Air Fry Chicken: Toss the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated. Lay the chicken pieces flat in the air fryer basket. Cook in a preheated air fryer at 400°F for about 12 minutes, or until the internal temperature reaches 160°F, ensuring the chicken is safely cooked and juicy.
- Make Sticky Sauce: While the chicken cooks, combine the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a small sauce pot. Bring the mixture to a boil over medium heat. Once boiling, stir in the arrowroot slurry and continue boiling for 4-5 minutes, stirring frequently, until the sauce thickens significantly to a sticky glaze consistency.
- Prepare Spicy Mayo Drizzle: In a small bowl, mix together the mayo, sriracha, and 2-3 tablespoons of water until smooth and slightly runny for ease of drizzling.
- Assemble Bowls: Layer each serving bowl starting with a base of cooked rice, followed by steamed broccoli and air-fried chicken pieces. Generously pour the sticky sauce over the chicken and vegetables. Drizzle the spicy mayo over the top and sprinkle sesame seeds for garnish.
- Serve and Enjoy: Serve the sticky chicken rice bowls warm as a wholesome and flavorful meal perfect for weeknight dinners or meal prep.
Notes
- You can substitute arrowroot powder with cornstarch for the slurry thickness.
- Adjust the amount of sriracha in both the sauce and mayo drizzle to suit your preferred spice level.
- Ensure the chicken reaches an internal temperature of 160°F for safe consumption.
- Steaming broccoli can be done either in the microwave covered or on the stovetop for best texture.
- Leftover bowls can be refrigerated for up to 3 days and reheated thoroughly before eating.
