Description
Sticky Chicken Rice Bowls are a delightful fusion of tender chicken coated in a sweet-savory glaze, served over fluffy rice. This dish is perfect for busy weeknights or when you want to impress guests with minimal effort. The combination of juicy chicken, vibrant vegetables, and a rich sticky sauce will tantalize your taste buds and leave everyone wanting more. Plus, it’s adaptable—feel free to customize it with your favorite veggies or adjust the spice levels to suit your preferences. Quick and easy, these bowls are sure to become a staple in your kitchen.
Ingredients
Scale
- 2 cups uncooked rice
- 3 large chicken breasts
- 2 tbsp olive oil
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 small heads broccoli, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- 3 cloves garlic, minced
- 1/4 cup rice vinegar
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions (about 15 minutes).
- Steam broccoli until fork-tender and set aside.
- Cut chicken into bite-sized pieces; season with olive oil and spices.
- Cook chicken in an air fryer at 400°F for approximately 12 minutes or until fully cooked.
- Prepare sticky sauce by boiling soy sauce, honey, vinegar, garlic, sriracha, sesame oil, ginger; thicken with arrowroot slurry.
- Assemble bowls: layer rice, broccoli, chicken, and drizzle with sticky sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Air frying, Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 560
- Sugar: 18g
- Sodium: 950mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg