Description
Indulge in the delightful flavors of Sticky Chicken Rice Bowls, a perfect weeknight meal that blends tender chicken, vibrant broccoli, and a mouthwatering sticky sauce. This easy-to-make dish is complemented by a spicy mayo drizzle, making it an instant family favorite. With just 45 minutes from prep to plate, these bowls are not only satisfying but also versatile—feel free to customize with your favorite veggies or proteins. Ideal for meal prep, this recipe yields five generous servings, ensuring you’ll have delicious leftovers for lunch or dinner throughout the week.
Ingredients
Scale
- 2 cups uncooked rice
- 3 large chicken breasts
- 2 small heads broccoli, chopped
- 1/2 cup soy sauce
- 1/2 cup honey
- 1 tablespoon sriracha (for spicy mayo)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 3 cloves garlic, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water (slurry; can substitute cornstarch)
- 1/2 cup mayonnaise
- 2–3 tablespoons water
- Sesame seeds (for garnish)
Instructions
- Cook rice according to package instructions.
- Steam broccoli until fork-tender and set aside.
- Cut chicken into bite-sized pieces and toss with olive oil and spices.
- Air fry chicken at 400°F (200°C) for about 12 minutes.
- In a saucepan, combine soy sauce, honey, garlic, sriracha, sesame oil, ginger; bring to boil and thicken with arrowroot slurry.
- Mix mayonnaise with sriracha and water for spicy mayo.
- Assemble bowls: layer rice, broccoli, chicken; drizzle with sticky sauce and spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Air frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 22g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg