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Sticky Chicken Rice Bowls

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A delightful blend of succulent chicken, fresh broccoli, and aromatic rice, all drizzled with a sweet and spicy sticky sauce.

Ingredients

Scale
  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped
  • 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
  • 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)
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water for the spicy mayo
  • Sesame seeds for topping

Instructions

  1. Cook the rice according to package instructions until fluffy and fragrant.
  2. Steam the broccoli until fork-tender, set aside.
  3. Prepare the chicken by cutting into bite-sized pieces.
  4. Season the chicken with olive oil and spices, ensuring even coating.
  5. Cook the chicken in an air fryer at 400°F (200°C) for about 12 minutes until crispy and cooked through.
  6. Prepare the sticky sauce by combining soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a sauce pot. Thicken with arrowroot slurry.
  7. Assemble the bowls with rice, steamed broccoli, crispy chicken, and drizzle with sticky sauce.
  8. Finish with spicy mayo made by whisking mayo, sriracha, and water until smooth, garnishing with sesame seeds.

Notes

Feel free to customize by using chicken thighs or tofu. Adjust vegetables as desired.

Nutrition

Keywords: sticky chicken rice bowl, chicken recipe, Asian cuisine, quick dinner, meal prep

Find it online: https://oliviatable.com/sticky-chicken-rice-bowls-recipe/