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Sticky Chicken Rice Bowls Recipe

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4.1 from 7 reviews

These Sticky Chicken Rice Bowls combine tender, spice-rubbed chicken cooked to perfection in the air fryer with steamed broccoli, fluffy rice, and a sticky, flavorful Asian-inspired sauce. Finished off with a creamy spicy mayo drizzle and a sprinkle of sesame seeds, this recipe is a quick, satisfying meal perfect for busy weeknights.

Ingredients

Rice and Vegetables

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped

Chicken and Spices

  • 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

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 unavailable)

Spicy Mayo Drizzle

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2-3 tbsp water

Topping

  • Sesame seeds for topping

Instructions

  1. Cook the rice: Prepare rice according to package instructions until fluffy. Set aside and keep warm.
  2. Steam the broccoli: Steam the chopped broccoli in the microwave or stovetop until fork-tender, about 4-5 minutes. Set aside.
  3. 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.
  4. Air fry the chicken: Preheat the air fryer to 400°F (204°C). Lay the seasoned chicken pieces flat in the air fryer basket in a single layer. Cook for 12 minutes or until the internal temperature reaches 160°F (71°C), ensuring they are cooked through and slightly crispy on the edges.
  5. Make the sticky sauce: While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a small saucepan. Bring to a boil over medium heat. Once boiling, stir in the arrowroot slurry. Allow the sauce to boil for 4-5 minutes until thickened and glossy.
  6. Prepare spicy mayo drizzle: In a small bowl, mix together mayo, sriracha, and 2-3 tablespoons of water to a smooth, drizzle-friendly consistency.
  7. Assemble the bowls: Layer each serving bowl with cooked rice, steamed broccoli, and air-fried chicken pieces. Generously pour the sticky sauce over the chicken and vegetables. Drizzle the spicy mayo on top and finish with a sprinkle of sesame seeds for garnish.

Notes

  • Arrowroot powder can be substituted with cornstarch to thicken the sauce.
  • Ensure chicken is cooked to an internal temperature of 160°F for safety and best texture.
  • Adjust the amount of sriracha in the sauce and mayo to suit your preferred spice level.
  • Use a microwave-safe cover or steamer basket when steaming broccoli for best results.
  • Rice can be white or brown depending on preference; adjust cooking time accordingly.

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