Description

Sticky Chicken Rice Bowls are a flavorful, satisfying meal that combines tender chicken, vibrant broccoli, and a sweet and spicy sticky sauce. Perfect for weeknight dinners or impressing guests, these bowls are both nutritious and bursting with flavor. The addition of a spicy mayo drizzle elevates the dish, making it irresistible. Whether you’re looking to meal prep or enjoy a cozy family dinner, this recipe is versatile and easy to customize to suit your taste.

Ingredients

Scale

2 cups uncooked rice
3 large chicken breasts
2 small heads broccoli
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon oregano
1/2 cup soy sauce
1/2 cup honey
1/4 cup rice vinegar
3 cloves garlic, minced
2 tablespoons sriracha
2 teaspoons sesame oil
1 teaspoon ground ginger
2 teaspoons arrowroot powder mixed with 2 tablespoons water (slurry; can substitute cornstarch)
1/2 cup mayonnaise
1 tablespoon sriracha
2–3 tablespoons water
Sesame seeds

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Instructions

Cook the rice according to package instructions and keep warm.
Steam the broccoli until tender and set aside.
Cut chicken into bite-sized pieces; toss with olive oil and spices.
Preheat air fryer to 400°F; cook chicken for about 12 minutes or until internal temperature reaches 160°F.
For the sticky sauce, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a saucepan; bring to boil and thicken with arrowroot slurry.
Mix mayonnaise with sriracha for the spicy mayo.
Assemble bowls: layer rice, broccoli, and chicken; drizzle with sticky sauce and spicy mayo. Garnish with sesame seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approx. 450g)
Calories: 620
Sugar: 20g
Sodium: 980mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 81g
Fiber: 4g
Protein: 43g
Cholesterol: 95mg