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Era Clakson

Sticky Chicken Rice Bowl

Air fryer sticky chicken bowls with rice, broccoli, a sweet-spicy glaze, and spicy mayo—fast, high-protein, and great for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked rice
  • 2 small heads broccoli chopped (about 5–6 cups florets)
  • 3 large chicken breasts cut into bite-size pieces (about 1 1/2–2 lb)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried 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 + 2 Tbsp water slurry
  • Spicy mayo
  • 1/2 cup mayonnaise
  • 1 Tbsp sriracha
  • 2 –3 Tbsp water
  • Topping
  • Sesame seeds

Method
 

  1. Cook rice according to package.
  2. Steam broccoli until fork-tender; set aside.
  3. Toss chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Air fry chicken at 400°F for 10–12 minutes, flipping/shaking halfway, until chicken reaches 165°F.
  5. In a saucepan, bring soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger to a boil. Stir in arrowroot slurry and boil 4–5 minutes until thick and glossy.
  6. Build bowls: rice + broccoli + chicken + sticky sauce.
  7. Stir mayo, sriracha, and water until drizzleable. Drizzle on bowls and top with sesame seeds.

Notes

Sauce thickens as it cools; thin with water when reheating.
For less heat, reduce sriracha in sauce and mayo.