sticky chicken rice bowls recipe
Sticky chicken rice bowls combine tender chicken in a sweet-savory glaze with rice and vegetables for a delicious, satisfying meal. Simple to prepare, endlessly customizable, and full of bold flavors, it’s perfect for any occasion.
Ingredients
- 2 cups of uncooked rice
- 2 small heads of broccoli chopped
- 3 large chicken breasts
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of onion powder
- 1 teaspoon of oregano
Sticky Sauce
- 1/2 cup of soy sauce
- 1/2 cup of honey
- 1/4 cup of rice vinegar
- 3 cloves of garlic minced
- 2 tablespoons of sriracha
- 2 teaspoons of sesame oil
- 1 teaspoon of ground ginger
- 2 teaspoons of arrowroot powder mixed with 2 tablespoons of water to make a slurry substitute cornstarch
Spicy Mayo
- 1/2 cup of mayo
- 1 tablespoon of sriracha
- 2 –3 tablespoons of water
- Sesame seeds for topping
Instructions
- Cook the rice according to the package instructions.
- Steam the broccoli in the microwave or on the stovetop until fork-tender, then set aside.
- Cut the chicken into small, bite-sized pieces.
- Toss the chicken with olive oil and all the spices. Lay the chicken in a single layer in the air fryer basket and cook at 400°F for 12 minutes, or until the chicken reaches an internal temperature of 160°F.
- While the chicken cooks, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring the mixture to a boil. Once boiling, add the arrowroot slurry and continue to boil for 4-5 minutes, or until the sauce thickens significantly.
- To assemble the bowls, layer the rice, broccoli, and chicken, then pour the thickened sauce over the top. Mix the spicy mayo ingredients and drizzle over the bowls. Finish with a sprinkle of sesame seeds.