Description

These Sticky Chicken Rice Bowls combine tender chicken in a flavorful sticky sauce, served over fluffy rice with steamed broccoli, creating a perfect balance of sweet, savory, and spicy flavors. This family-friendly meal is easy to prepare, customizable, and great for meal prep, making it a go-to option for busy weeknights. With the option to adjust spice levels and swap proteins, these bowls will satisfy everyone at the table.

Ingredients

Ingredients
For the Bowls:

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

For the 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)

For the Spicy Mayo:

1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water

Toppings:

Sesame seeds

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Instructions

Instructions

Cook the Rice: Prepare the rice according to package instructions and set aside.
Steam the Broccoli: Steam the broccoli until fork-tender and set aside.
Prepare the Chicken: Cut chicken into bite-sized pieces. Toss with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Cook in a preheated air fryer at 400°F for 12 minutes, until the internal temperature reaches 160°F.
Make the Sticky Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil, then stir in the arrowroot slurry. Boil for 4-5 minutes until the sauce thickens.
Prepare the Spicy Mayo: Mix mayo, sriracha, and water in a small bowl until smooth.
Assemble the Bowls: Layer rice, steamed broccoli, and chicken in bowls. Drizzle with sticky sauce, spicy mayo, and sprinkle sesame seeds on top.

Notes

Feel free to substitute the chicken with shrimp, tofu, or beef.
Adjust the spice level by reducing the sriracha if preferred.
Brown rice or quinoa can be used instead of white rice.
Store leftovers in an airtight container for up to 4 days in the fridge.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired