Description
This Sticky Chicken Rice Bowls recipe features tender, spiced chicken bites cooked to perfection in an air fryer, served over steamed broccoli and fluffy rice. The dish is topped with a luscious, sticky sauce made from soy sauce, honey, and chili, and finished with a creamy, spicy mayo drizzle and crunchy sesame seeds for added texture and flavor. A quick and delicious meal perfect for busy weeknights.
Ingredients
Scale
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
Chicken
- 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 to make a slurry (substitute cornstarch)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Toppings
- Sesame seeds for topping
Instructions
- Cook the rice: Prepare the rice according to package instructions until fluffy and set aside.
- Steam the broccoli: Steam the chopped broccoli in the microwave or on the stovetop until tender but still crisp. Set aside.
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and toss them with olive oil and all the spices – salt, pepper, chili powder, smoked paprika, onion powder, and oregano, ensuring even coating.
- Cook the chicken in the air fryer: Preheat the air fryer to 400°F (204°C). Lay the spiced chicken pieces flat in the air fryer basket and cook for about 12 minutes or until the internal temperature reaches 160°F (71°C), ensuring the chicken is cooked through and slightly crisp on the edges.
- 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 the mixture to a boil. Once boiling, stir in the arrowroot slurry and let it boil for 4–5 minutes until the sauce thickens significantly.
- Assemble the bowls: In serving bowls, layer the cooked rice, steamed broccoli, and air-fried chicken pieces. Generously spoon the sticky sauce over the top.
- Prepare and add spicy mayo: Mix mayo, sriracha, and 2 to 3 tablespoons of water together until smooth. Drizzle this spicy mayo over each bowl.
- Garnish and serve: Sprinkle sesame seeds on top for extra crunch and flavor. Serve immediately and enjoy your delicious sticky chicken rice bowls.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Arrowroot powder can be replaced with cornstarch if unavailable.
- If you don’t have an air fryer, the chicken can be cooked in a skillet or oven at 400°F for about 15-20 minutes.
- Adjust the amount of sriracha in the sauce and mayo for your preferred spice level.
- Steaming broccoli can be done on the stove or in the microwave as preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Keywords: sticky chicken rice bowls, air fryer chicken, spicy mayo, honey soy sauce, quick dinner, healthy chicken recipe
