Description
Delicious and easy-to-make sticky chicken rice bowls featuring tender air-fried chicken tossed in a sweet and spicy homemade sauce, served over fluffy rice with steamed broccoli, and topped with a creamy spicy mayo and sesame seeds. Perfect for a quick weeknight dinner packed with flavor and wholesome ingredients.
Ingredients
Scale
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
Chicken and Seasoning
- 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
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 (or cornstarch slurry)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Garnish
- Sesame seeds
Instructions
- Cook the Rice: Prepare the rice according to package instructions until fluffy, then set aside to keep warm.
- Steam the Broccoli: Steam the chopped broccoli until it becomes fork-tender but still vibrant green, then set aside.
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces and toss well with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano to evenly coat. Preheat the air fryer to 400°F (204°C) and cook the chicken for 12 minutes, or until the internal temperature reaches 160°F (71°C), ensuring juicy and perfectly cooked pieces.
- Make the Sticky Sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil, then stir in the arrowroot slurry. Continue boiling for 4-5 minutes, stirring frequently, until the sauce thickens to a sticky consistency.
- Prepare the Spicy Mayo: In a small bowl, whisk together mayo, sriracha, and 2 to 3 tablespoons of water until smooth and creamy.
- Assemble the Bowls: In serving bowls, layer the cooked rice, steamed broccoli, and air-fried chicken pieces. Drizzle generously with the sticky sauce and spicy mayo, then sprinkle with sesame seeds for a final touch.
Notes
- Use an instant-read thermometer to check that chicken reaches 160°F for safe consumption.
- Arrowroot powder can be substituted with cornstarch for the thickening slurry.
- Adjust sriracha quantities to control the spice level in both the sauce and mayo.
- For a gluten-free option, use gluten-free soy sauce (tamari).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
