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Sticky Chicken Rice Bowls with Spicy Mayo and Sesame Seeds Recipe

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4.2 from 8 reviews

These Sticky Chicken Rice Bowls are a flavorful and healthy meal perfect for a quick weeknight dinner. The chicken is seasoned and air fried to juicy perfection, then coated with a sweet and spicy sticky sauce. Served over fluffy rice and steamed broccoli, and topped with a spicy mayo drizzle and sesame seeds, this dish delivers a satisfying balance of textures and bold flavors in just 45 minutes.

Ingredients

Main 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
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano

Sauce Ingredients

  • 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 (slurry; can substitute cornstarch)

Spicy Mayo Topping

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

Garnish

  • Sesame seeds

Instructions

  1. Cook the rice: Follow the package instructions to cook 2 cups of rice until fluffy and fully cooked. Set aside and keep warm.
  2. Steam the broccoli: Chop the broccoli into bite-sized pieces and steam it either in the microwave or on the stovetop until fork-tender but still crisp. Set aside.
  3. Prepare the chicken: Cut the chicken breasts into small bite-sized pieces. Toss the chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until well coated.
  4. Air-fry the chicken: Preheat the air fryer to 400°F (204°C). Arrange the seasoned chicken pieces in a single layer in the air fryer basket. Cook for about 12 minutes or until the internal temperature reaches 160°F (71°C) and the chicken is cooked through.
  5. Make the sticky sauce: While the chicken cooks, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a small saucepan. Bring to a boil over medium-high heat. Once boiling, stir in the arrowroot slurry and allow the sauce to boil for 4-5 minutes until it thickens significantly.
  6. Prepare the spicy mayo: In a small bowl, mix together mayo, sriracha, and 2-3 tablespoons of water until smooth and drizzly. Adjust water to desired consistency.
  7. Assemble the bowls: In each serving bowl, layer cooked rice, steamed broccoli, and air-fried chicken. Generously drizzle the thickened sticky sauce over the chicken and vegetables. Top with the spicy mayo drizzle and sprinkle with sesame seeds for garnish.

Notes

  • You can substitute arrowroot powder with cornstarch for the slurry.
  • If you don’t have an air fryer, bake the chicken in a preheated oven at 425°F (220°C) for 15-20 minutes or until fully cooked.
  • Adjust the amount of sriracha in both the sauce and mayo to control the spiciness level to your preference.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • Leftover sticky chicken rice bowls store well in the refrigerator for up to 3 days.

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