Description
Indulge in these Sticky Chicken Rice Bowls, a perfect blend of flavors and textures that will make any meal memorable. Featuring tender, protein-rich chicken paired with vibrant broccoli and enveloped in a sweet and savory sticky sauce, this dish is ideal for family dinners or meal prepping for the week ahead. The spicy mayo drizzle adds the perfect touch of heat, making these bowls a must-try in your kitchen.
Ingredients
Scale
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water (slurry; can substitute cornstarch)
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water
- Sesame seeds for garnish
Instructions
- Cook rice according to package instructions; set aside.
- Steam broccoli until fork-tender; set aside.
- Cut chicken into bite-sized pieces; toss with olive oil, salt, and spices.
- Air fry chicken at 400°F for approximately 12 minutes or until cooked through.
- For the sticky sauce: Combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a pot; boil and thicken with arrowroot slurry.
- Mix mayonnaise with sriracha and water for spicy mayo.
- Assemble bowls with rice, broccoli, chicken, sticky sauce, and drizzle with spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 550
- Sugar: 16g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg