Description
Sticky Chicken Rice Bowls are a quick and healthy meal featuring tender air-fried chicken, steamed broccoli, and rice, all coated in a sticky soy-honey glaze and topped with creamy spicy mayo.
Ingredients
Scale
For the Bowl
- 2 cups uncooked white or jasmine rice
- 2 small heads of broccoli, chopped
- 3 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
For the Sticky Sauce
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice vinegar
- 3 garlic cloves, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder
- 2 tablespoons water
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water
For Garnish
- Sesame seeds
- Extra sriracha (optional)
Instructions
- Prepare the Rice: Cook the rice according to package instructions. Once it’s fluffy and tender, set it aside and keep it warm for later assembly.
- Steam the Broccoli: Steam the chopped broccoli until it’s fork-tender and bright green. You can use a stovetop steamer or microwave. Avoid overcooking to maintain a slight crunch.
- Season and Cook the Chicken: In a large bowl, combine the chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Mix well to coat. Place the seasoned chicken in an air fryer basket and cook at 400°F for about 12 minutes, or until the chicken reaches an internal temperature of 160°F. It should be golden on the outside and juicy inside.
- Make the Sticky Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil over medium heat. Mix the arrowroot powder with water to form a slurry and add it to the saucepan. Stir continuously for 4–5 minutes until the sauce thickens and becomes glossy.
- Assemble the Bowls: Divide the rice between bowls. Top each with steamed broccoli and cooked chicken. Generously drizzle the sticky sauce over everything for flavor-packed bites.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and pourable. Drizzle over the assembled bowls for a creamy, spicy finish.
- Finish and Serve: Sprinkle sesame seeds over each bowl and add extra sriracha if you like it spicier. Serve warm and enjoy.
Notes
- You can substitute jasmine or brown rice for a more fragrant or whole-grain option.
- Tofu, shrimp, or beef work well instead of chicken.
- For a low-carb version, try cauliflower rice.
- If you don’t have arrowroot powder, cornstarch will also thicken the sauce.
- Always taste your sauce before pouring—it should be balanced between sweet, salty, and spicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Fryer and Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 615
- Sugar: 22g
- Sodium: 1180mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg