Description
These Sweet and Sticky Chicken Rice Bowls combine crispy chicken, steamed broccoli, and perfectly cooked rice, all drizzled with a rich, sweet, and spicy sauce. A quick, flavorful dinner option ready in under 30 minutes, these bowls are sure to become a family favorite, providing a perfect balance of savory and sweet in every bite.
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
- For 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 (slurry)
- For Spicy Mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook the Rice: Rinse rice under cold water and cook according to package instructions. Fluff with a fork once done.
- Steam the Broccoli: Steam the chopped broccoli until fork-tender, either in the microwave or stovetop.
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces. Toss with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Cook the Chicken: Preheat air fryer to 400°F. Cook the chicken in the air fryer for 12 minutes, shaking halfway through, until the internal temperature reaches 160°F.
- Make the Sticky Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil. Add arrowroot slurry and continue boiling until the sauce thickens.
- Prepare the Spicy Mayo: In a bowl, mix mayo, sriracha, and water to desired consistency.
- Assemble the Bowls: Start with rice in each bowl, top with steamed broccoli, air-fried chicken, and drizzle with sticky sauce. Add spicy mayo and sesame seeds on top.
Notes
- For a vegetarian option, substitute tofu for chicken.
- Cauliflower rice can replace regular rice for a low-carb alternative.
- Adjust sriracha in the sauce and mayo to your preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce and ensure the arrowroot powder is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air frying, stovetop
- Cuisine: Asian fusion