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Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe

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4 from 10 reviews

Delicious and easy Sticky Chicken Rice Bowls featuring tender air-fried chicken bites tossed in a flavorful sticky sauce, served over fluffy rice and steamed broccoli, topped with a spicy mayo drizzle and sesame seeds for an added crunch.

Ingredients

Main Ingredients

  • 2 cup 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 to make a slurry (substitute cornstarch if needed)

Spicy Mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water

Toppings

  • Sesame seeds for topping

Instructions

  1. Cook rice: Prepare the rice according to the package instructions until fully cooked and fluffy. Set aside.
  2. Steam broccoli: Steam the chopped broccoli in the microwave or on the stovetop until it becomes fork-tender. Set aside.
  3. Prepare chicken: Cut the chicken breasts into small bite-sized pieces for even cooking and ease of eating.
  4. Season and cook chicken: Toss the chicken pieces with olive oil and all the spices—salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Spread the chicken pieces flat in a preheated air fryer and cook at 400°F for 12 minutes or until the internal temperature reaches 160°F, ensuring juicy and well-cooked chicken.
  5. Make sticky sauce: While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a sauce pot. Bring the mixture to a boil, then stir in the arrowroot slurry. Let it boil for 4-5 minutes until the sauce thickens significantly and becomes sticky.
  6. Assemble bowls: Layer cooked rice, steamed broccoli, and the air-fried chicken in serving bowls. Generously pour the sticky sauce over the chicken and vegetables to coat.
  7. Prepare spicy mayo: Mix together mayo, sriracha, and water until smooth and pourable. Drizzle this spicy mayo over the assembled bowls.
  8. Add toppings: Finish by sprinkling sesame seeds over the top for a nutty flavor and pleasant crunch.

Notes

  • You can substitute arrowroot powder with cornstarch for thickening the sauce if preferred.
  • Adjust the amount of sriracha in the sticky sauce and spicy mayo according to your desired spice level.
  • Make sure the chicken reaches an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
  • Rice can be substituted with brown rice or cauliflower rice for a healthier variation.
  • If you don’t have an air fryer, the chicken can be baked in an oven at 425°F for about 15-20 minutes, turning halfway through for even cooking.

Find it online: https://lauracooks.com/sticky-chicken-rice-bowls-with-spicy-mayo-and-sesame-seeds-recipe/