Description
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Sticky Chicken Rice Bowls
Sticky Chicken Rice Bowls are a comforting dish combining tender chicken in a savory-sweet sticky sauce, served over fluffy rice. Inspired by flavors from Asian cuisine, this recipe makes a quick weeknight dinner or a hearty lunch. The delightful balance of soy, honey, and a hint of heat from sriracha makes every bite irresistible.
2 cups uncooked rice
2 small heads broccoli, chopped
3 large chicken breasts
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
Spicy Mayo:
1/2 cup mayo
1 tbsp sriracha
2-3 tbsp water
Directions:
1. Cook rice according to package instructions.
2. Steam broccoli until fork-tender, set aside.
3. Cut chicken into bite-sized pieces, toss with olive oil and spices.
4. Air fry at 400°F for 12 minutes, or until internal temp reaches 160°F.
5. Meanwhile, combine sauce ingredients in a pot, boil, add slurry, thicken.
6. Assemble bowls: rice, broccoli, chicken, sauce, spicy mayo drizzle, sesame seeds.
Prep Time: 15 mins
Kcal: 500 kcal per serving
