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Sticky Chicken Rice Bowls

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Sticky Chicken Rice Bowls are a flavor-packed meal with tender chicken, crispy broccoli, flavorful rice, and a mouthwatering sticky sauce, finished off with a spicy mayo drizzle. Perfect for a satisfying weeknight dinner.

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

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 to make a slurry (sub cornstarch)

Spicy Mayo:

1/2 cup mayo

1 tbsp sriracha

2–3 tbsp water

Sesame seeds for topping

Instructions

  1. Cook the rice according to the package instructions.
  2. Steam the broccoli in the microwave or on the stove until fork tender. Set aside.
  3. Cut the chicken breasts into small, bite-sized pieces.
  4. Toss the chicken with olive oil and all the spices (salt, pepper, chili powder, smoked paprika, onion powder, and oregano). Lay the chicken flat in the air fryer and cook at 400°F for 12 minutes, or until the internal temperature of the chicken reaches 160°F.
  5. While the chicken is cooking, prepare the sticky sauce by combining soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a saucepot. Bring the mixture to a boil.
  6. Once boiling, add the arrowroot slurry (or cornstarch) to the sauce and continue to boil for 4–5 minutes, or until the sauce thickens significantly.
  7. Prepare the bowls by layering the rice, steamed broccoli, and cooked chicken. Drizzle with the sticky sauce.
  8. In a small bowl, mix the mayo, sriracha, and water to make the spicy mayo. Drizzle it over the top of the chicken bowls.
  9. Garnish with sesame seeds and serve.

Notes

  • For a vegetarian option, replace chicken with tofu. Tofu can be baked or air-fried for added texture.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
  • You can adjust the amount of sriracha in the sauce and spicy mayo to suit your heat preference.
  • Swap white rice for brown rice or cauliflower rice for a lower-carb alternative.
  • To store, keep the spicy mayo separate to prevent it from becoming too watery. The dish can be stored in the refrigerator for up to 3 days.
  • Frozen broccoli can be used in place of fresh broccoli. Just ensure it is cooked thoroughly before adding it to the bowls.

Nutrition

Find it online: http://recipesbyjanet.com/sticky-chicken-rice-bowls/