Sticky Chicken Bowls

Fill up on satisfying protein and flavor with these Sticky Chicken Rice Bowls. Between the bowl base, the delicious sticky sauce, and the spicy mayo drizzle, you can expect this to become your new favorite meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 bowls

Course: Dinner

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

For the Bowls

2 cups 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 slurry (sub cornstarch)

Spicy Mayo

1/2 cup mayo
1 tbsp sriracha
2-3 tbsp water
sesame seeds for topping

Equipment

Air fryer
Sauce pot

Method

Cook rice according to package directions.
Steam broccoli until fork tender. Set aside.
Cut chicken into small, bite-sized pieces.
Toss chicken with oil and all spices. Lay flat in the air fryer and cook at 400F for 12 minutes, or until the chicken reaches an internal temperature of 160F.
While the chicken is cooking, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a sauce pot. Bring to a boil. Add the arrowroot slurry and boil for 4-5 minutes, or until the sauce has thickened.
Prepare bowls by layering rice, broccoli, and chicken. Cover with the sticky sauce. Mix spicy mayo ingredients and drizzle on top. Finish with sesame seeds.

Notes

This recipe was inspired by a dish experienced in Thailand. While the original recipe is adapted for keto with cauliflower rice and sugar-free sauce, this version uses traditional ingredients for a classic flavor profile.

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