Description
Sticky Chicken Rice Bowls
Sticky Chicken Rice Bowls are a perfect blend of savory and sweet, featuring tender chicken glazed with a sticky sauce and served over a bed of fluffy rice. This dish is ideal for a weeknight dinner when you crave something quick yet incredibly satisfying. With a touch of spice and a comforting combination of flavors, it’s sure to become a family favorite. Give this delightful recipe a try, and watch everyone come back for seconds!
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)
Spicy Mayo:
1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water
Directions:
1. Cook rice according to package instructions.
2. Steam broccoli until fork tender and set aside.
3. Toss chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Air fry at 400°F for 12 minutes or until internal temperature reaches 160°F.
4. In a sauce pot, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil, add arrowroot slurry, and boil until thickened (4-5 minutes).
5. Assemble bowls with rice, broccoli, chicken, and sticky sauce. Drizzle spicy mayo on top and garnish with sesame seeds.
Prep Time: 15 minutes
Kcal: 480 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Sticky Chicken Rice Bowls every time. Start by cooking your rice according to package directions and set it aside to steam. While the rice cooks, chop the broccoli into bite-sized florets and steam them until just tender, about 5-7 minutes. Next, prepare the chicken: cut three large chicken breasts into 1-inch cubes. In a bowl, toss the chicken cubes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, and 1 tsp oregano until evenly coated. Cook in a preheated air fryer at 400°F for 10-12 minutes, shaking the basket halfway, until the internal temperature reaches 165°F.
While the chicken cooks, make the sticky sauce. In a small saucepan, combine 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 minced garlic cloves, 2 tbsp sriracha, 2 tsp sesame oil, and 1 tsp ground ginger. Whisk over medium-high heat until it begins to simmer. In a separate small bowl, mix 2 tsp arrowroot powder with 2 tbsp cold water to create a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook, whisking constantly, for 4-5 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat. For the spicy mayo, simply whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, and 2-3 tbsp of water until smooth and drizzle-able.
Serving Suggestions
These bowls are highly customizable. Serve the sticky chicken and broccoli over a base of jasmine or brown rice. For added freshness, top with thinly sliced green onions, a sprinkle of sesame seeds, or quick-pickled cucumbers and carrots. A drizzle of the spicy mayo is essential, but you can also offer extra sriracha on the side for heat lovers. For a complete meal, consider adding a side of crispy wonton strips or edamame.
How-to Summary
In short: Cook rice. Steam broccoli. Cube and season chicken, then air fry until cooked through. Simultaneously, simmer the sauce ingredients, thicken with an arrowroot slurry, and whisk together the spicy mayo. Assemble bowls with rice, broccoli, and chicken, then generously coat with the sticky sauce. Finish with a drizzle of spicy mayo and your chosen garnishes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will work wonderfully and may yield an even juicier result. Adjust cooking time as needed, as thighs can have more fat.
What can I use instead of arrowroot powder? An equal amount of cornstarch mixed with cold water makes an excellent substitute for thickening the sauce.
How do I make this recipe less spicy? Simply omit the sriracha from the sticky sauce and use less or none in the spicy mayo. The dish will still be packed with flavor from the soy, honey, and spices.
Can I prepare components ahead of time? Yes. Cook the chicken, rice, and sauce separately and store them in airtight containers in the refrigerator for up to 3 days. Reheat gently and assemble bowls fresh.
How can I cook the chicken without an air fryer? You can pan-sear the cubed chicken in a skillet over medium-high heat for 6-8 minutes, or bake it on a parchment-lined sheet at 400°F for 15-20 minutes.
Common Mistakes to Avoid
- Overcooking the Chicken: Chicken breasts dry out quickly. Use a meat thermometer and remove them from heat as soon as they reach 165°F.
- Lumpy Sauce: Always mix the arrowroot or cornstarch with cold water before adding it to the hot sauce to prevent clumping.
- Soggy Broccoli: Steam the broccoli just until fork-tender and immediately remove it from the heat to preserve its vibrant color and texture.
- Skipping the Slurry: The arrowroot slurry is crucial for the signature “sticky” glaze. Don’t try to thicken the sauce by reduction alone.
Conclusion
Sticky Chicken Rice Bowls are a flawless weeknight dinner solution, masterfully balancing sweet, savory, and spicy notes. This recipe’s straightforward steps lead to a restaurant-quality meal that is both comforting and exciting. By following the guide and tips provided, you can easily avoid common pitfalls and tailor the dish to your taste. It’s a versatile, crowd-pleasing recipe guaranteed to earn a permanent spot in your dinner rotation.