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Sticky Chicken Rice Bowls Recipe

Sticky Chicken Rice Bowls Recipe
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Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender, spiced chicken with a savory-sweet glaze, served over fluffy rice with steamed broccoli and a drizzle of spicy mayo. Perfect for a flavorful weeknight dinner or a satisfying lunch!

Ingredients

Scale

For the Bowls:

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried 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 (or cornstarch), mixed with 2 tbsp water to make a slurry

Spicy Mayo:

  • 1/2 cup mayonnaise
  • 1 tbsp sriracha
  • 2–3 tbsp water (to thin)

Toppings:

  • Sesame seeds

Instructions

  • Cook Rice: Prepare the rice according to the package instructions. Set aside.

  • Steam Broccoli: Steam broccoli in the microwave or on the stovetop until fork-tender. Set aside.

  • Prepare Chicken: In a large bowl, toss bite-sized chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.

  • Air Fry Chicken: Place chicken in a preheated air fryer at 400°F (200°C) and cook for 12 minutes or until the internal temperature reaches 160°F (71°C).

  • Make Sticky Sauce: While the chicken is cooking, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a saucepan. Bring to a boil, then add the arrowroot slurry. Boil for 4–5 minutes, stirring, until the sauce thickens.

  • Mix Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and water until smooth and drizzle-able.

 

  • Assemble Bowls: In each bowl, layer rice, steamed broccoli, and cooked chicken. Pour sticky sauce generously over the top. Drizzle with spicy mayo and sprinkle with sesame seeds.

Notes

Protein Option: Substitute chicken with tofu or shrimp for variety.

Make-Ahead: Chicken and sauce can be made ahead and reheated before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://glonfo.com/sticky-chicken-rice-bowls-recipe/