Sticky Chicken Rice Bowls Recipe
Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender chicken with a savory-sweet glaze, served over a bed of fluffy rice. Perfect for a weeknight dinner or a quick lunch, this dish is sure to become a family favorite. Let’s dive into the details of creating this mouthwatering meal.
A recipe from
Maria Arnold
Ingredients
Yields 5 servings
- 2 cup 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
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 –3 tbsp water
- sesame seeds for topping
Method
6 steps
- 1
Cook rice according to package.
- 2
Steam broccoli in microwave or on stove top until fork tender. Set aside.
- 3
Cut chicken up into small bitesized pieces.
- 4
Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
- 5
While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
- 6
Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.
From the family
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