Description
These Sticky Chicken Rice Bowls combine tender, air-fried chicken with a flavorful sticky honey-soy sauce, steamed broccoli, and fluffy rice. Topped with a spicy mayo drizzle and sesame seeds, this quick and easy recipe delivers a perfect balance of savory, sweet, and spicy flavors in just 45 minutes.
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
Toppings
- Sesame seeds
Instructions
- Cook the Rice: Prepare the rice according to package instructions, ensuring it is fluffy and fully cooked. Once done, set the rice aside to keep warm.
- Steam the Broccoli: Steam the chopped broccoli until it is fork-tender but still vibrant green. Remove from heat and set aside.
- Prepare the Chicken: Toss the bite-sized chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated. Preheat your air fryer to 400°F (205°C) and cook the chicken for 12 minutes, or until the internal temperature reaches 160°F (71°C), ensuring it is fully cooked and crispy on the edges.
- Make the Sticky Sauce: In a medium saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring the mixture to a boil over medium heat. Stir in the arrowroot slurry and continue boiling for 4-5 minutes, stirring constantly until the sauce thickens to a sticky consistency.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayo, sriracha, and 2-3 tablespoons of water until smooth and creamy, adjusting the water to your desired consistency.
- Assemble the Bowls: Layer cooked rice at the base of each bowl, top with steamed broccoli and air-fried chicken pieces. Drizzle generously with the sticky sauce and spicy mayo. Finish by sprinkling sesame seeds over the top as a garnish. Serve immediately for best flavor and texture.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the amount of sriracha in the sticky sauce and spicy mayo according to your preferred spice level.
- Arrowroot powder can be substituted with cornstarch slurry for thickening the sauce.
- Ensure chicken is cooked to an internal temperature of at least 160°F to guarantee safety.
- This recipe works well with white, jasmine, or basmati rice based on your preference.
- Steaming broccoli preserves nutrients and keeps it crisp; alternatively, you can lightly sauté if preferred.
- Leftover sauce can be stored in the fridge for up to 3 days and used as a dipping sauce or glaze.
