Sticky Chicken Rice Bowls
Ingredients
Bowl Base
-
2
cups
uncooked rice
-
2
small heads
broccoli, chopped
-
3
large
chicken breasts
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
chili powder
-
1
tsp
smoked paprika
-
1
tsp
onion powder
-
1
tsp
oregano
Sticky Sauce
-
½
cup
soy sauce
-
½
cup
honey
-
¼
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
-
½
cup
mayo
-
1
tbsp
sriracha
-
2–3
tbsp
water
Toppings
-
to taste
sesame seeds
-
to taste
avocado
Instructions
- Cook rice according to package instructions.
- Steam broccoli until fork tender and set aside.
- Cut chicken into small bite-sized pieces.
- Toss chicken with olive oil and spices, then lay flat in the air fryer.
- Cook chicken in the air fryer at 400°F for about 12 minutes or until it reaches 160°F internally.
- While the chicken is cooking, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a sauce pot and bring to a boil.
- Once boiling, add the arrowroot slurry and let boil for 4-5 minutes until the sauce thickens.
- Assemble the bowls by layering rice, broccoli, chicken, and sauce, then drizzle with spicy mayo and top with sesame seeds.
Nutrition Facts (estimated)
Servings
5
Calories
500
Total fat
15g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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