Sticky Chicken Bowls

Fill up on satisfying protein and flavor with these Sticky Chicken Rice Bowls. Between the bowl base, the delicious sticky sauce, and the spicy mayo drizzle, you can expect this to become your new favorite meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 servings

Course: Dinner

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

Bowl Base

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 to make a slurry sub cornstarch

Spicy Mayo & Topping

1/2 cup mayo
1 tbsp sriracha
2-3 tbsp water
as needed sesame seeds for topping

Equipment

Air Fryer
Sauce pot

Method

Cook rice according to package directions.
Steam broccoli in a microwave or on the stovetop until it is fork tender. Set the broccoli aside.
Cut the chicken into small, bite-sized pieces.
Toss the chicken with oil and all the dry spices. Lay the chicken flat in a preheated air fryer set to 400F and cook for 12 minutes or until the internal temperature reaches 160F.
While the chicken cooks, add the soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring the mixture to a boil. Once boiling, add the arrowroot slurry. Let it boil for 4 to 5 minutes or until the sauce has thickened significantly.
Prepare the bowls by layering the rice, broccoli, and chicken. Cover the ingredients with the sticky sauce. Mix together the spicy mayo ingredients and drizzle this mixture on top. Finish by sprinkling with sesame seeds.

Notes

This recipe was created from simple pantry staples during a busy evening. With a few ingredients, you can make a satisfying meal for your family.

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