Description
This sticky chicken rice bowl is an easy, flavor-packed dinner made with tender chicken, fluffy rice, steamed broccoli, a sticky-sweet soy glaze, and spicy mayo. Perfect for busy weeknights, halal-friendly, and ideal for meal prep.
Ingredients
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2 cups uncooked jasmine or white rice
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2 small heads broccoli, chopped
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3 large chicken breasts, diced
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2 tbsp olive oil
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1 tsp salt
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½ tsp pepper
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1 tsp chili powder
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1 tsp smoked paprika
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1 tsp onion powder
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1 tsp oregano
Sticky Sauce:
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½ cup soy sauce
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½ cup honey
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¼ cup rice vinegar
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3 cloves garlic, minced
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2 tbsp sriracha
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2 tsp sesame oil
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1 tsp ground ginger
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2 tsp arrowroot powder + 2 tbsp water
Spicy Mayo:
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½ cup mayonnaise
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1 tbsp sriracha
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2–3 tbsp water
Optional Garnish:
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Sesame seeds
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Green onions, chopped
Instructions
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Cook the rice according to package instructions and keep warm.
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Steam the broccoli until tender and set aside.
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Season and air fry (or bake/pan-fry) the chicken until golden and fully cooked.
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In a saucepan, combine all sauce ingredients, bring to a boil, add the slurry, and simmer until thick.
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Mix mayo, sriracha, and water until drizzle consistency.
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Assemble bowls: layer rice, broccoli, and chicken. Drizzle with sticky sauce and spicy mayo. Garnish and serve.
Notes
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Swap arrowroot with cornstarch if needed
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Use low-sodium soy sauce for a healthier version
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Great for meal prep or leftovers
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Chicken can be cooked in advance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Air Fryer, Stove, Oven
- Cuisine: Asian-Inspired, Halal