Can I make this recipe without an air fryer?

Yes! If you do not have an air fryer, you can cook the chicken in a preheated oven at 400°F for about 20 minutes or until it reaches an internal temperature of 165°F. You can also pan-fry the chicken in a skillet over medium heat until fully cooked.

What can I use instead of arrowroot powder?

Cornstarch is the best substitute for arrowroot powder. Use the same amount and mix it with water to create a slurry before adding it to the sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals until warm, or reheat the chicken in a skillet over low heat to maintain its crispiness.

Can I make this dish vegetarian?

Yes! Substitute the chicken with tofu or tempeh. Press the tofu to remove excess moisture before coating it with seasonings and air frying or pan-searing it until crispy.

Sticky Chicken Rice Bowls

Name: Sticky Chicken Rice Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 2 cups uncooked rice; 2 small heads broccoli, chopped; 3 large chicken breasts, cut into bite-sized pieces; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp dried oregano; ½ cup soy sauce (or tamari for gluten-free); 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 (or cornstarch) mixed with 2 tbsp water; ½ cup mayonnaise; 1 tbsp sriracha; 2–3 tbsp water; Sesame seeds; Sliced avocado (optional)

Description

These Sticky Chicken Rice Bowls are a quick, flavorful, and protein-packed meal perfect for busy weeknights. Air-fried chicken is tossed in a sweet and savory sticky sauce and served over fluffy rice with tender broccoli. A drizzle of spicy mayo completes this dish, making it a satisfying and easy-to-make dinner that everyone will love.

Ingredients

Scale

Bowl Base

2 cups uncooked rice
2 small heads broccoli, chopped
3 large chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried oregano

Sticky Sauce

½ cup soy sauce (or tamari for gluten-free)
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 (or cornstarch) mixed with 2 tbsp water

Spicy Mayo

½ cup mayonnaise
1 tbsp sriracha
2–3 tbsp water

Toppings

Sesame seeds
Sliced avocado (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Rice: Prepare the rice according to the package instructions. Once cooked, fluff it with a fork and keep warm until ready to serve.
Steam the Broccoli: Place the chopped broccoli in a microwave-safe bowl with a splash of water. Cover and microwave for 2–3 minutes until fork-tender. Alternatively, steam on the stovetop for a few minutes until bright green and tender.
Prepare the Chicken: Toss the bite-sized chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
Air-Fry the Chicken: Arrange the seasoned chicken in a single layer in the air fryer basket. Cook at 400°F for about 12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 160°F. Let it rest for a few minutes, as the residual heat will bring it to a safe 165°F.
Make the Sticky Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Stir and bring to a gentle boil. Slowly add the arrowroot slurry while whisking continuously. Let the sauce simmer for 4–5 minutes until thickened. Remove from heat.
Assemble the Bowls: Divide the cooked rice between serving bowls. Add the steamed broccoli and air-fried chicken. Drizzle the thickened sticky sauce over the chicken and toss to coat.
Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and drizzle-able.
Finish and Serve: Drizzle the spicy mayo over the bowls. Garnish with sesame seeds and optional avocado slices for extra creaminess. Serve immediately and enjoy!

Notes

For extra crunch, add chopped cashews or crushed peanuts as a topping.
Make this dish low-carb by swapping rice for cauliflower rice.
If the sauce becomes too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Chicken, Bowl
Method: Air Fryer
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 20g
Sodium: 850mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg