Description
A comforting bowl of warm rice topped with succulent chicken, fresh broccoli, and a sweet and spicy sticky sauce.
Ingredients
Scale
- 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
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- 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
- 1/2 cup mayo
- 1 tbsp sriracha for spicy mayo
- 2–3 tbsp water for spicy mayo
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions.
- Steam the broccoli until fork-tender.
- In a bowl, toss the chicken with olive oil and all spices until well-coated.
- Air fry the chicken at 400°F for about 12 minutes until cooked through.
- In a saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a boil.
- Add the arrowroot slurry to the sauce, stirring until thickened.
- Assemble the bowls with rice, broccoli, chicken, and drizzle with the sticky sauce.
- Mix spicy mayo ingredients and drizzle over the bowls. Top with sesame seeds.
Notes
You can use tofu or chickpeas for a vegetarian option. Adjust sriracha to taste for spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 20g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 73mg