Description
A comforting dish of sticky chicken served over rice with fresh broccoli and a creamy spicy mayo drizzle.
Ingredients
Scale
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water
- 1/2 cup mayo
- 1 tablespoon sriracha
- 2–3 tablespoons water
- Sesame seeds for topping
Instructions
- Cook rice according to package instructions.
- Steam broccoli until fork tender and set aside.
- Cut chicken into bite-sized pieces.
- Toss chicken with olive oil, salt, pepper, and spices.
- Cook chicken in an air fryer at 400°F for 12 minutes or until cooked through.
- In a sauce pot, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger; bring to a boil.
- Add arrowroot slurry to thicken the sauce; boil for 4-5 minutes until glossy.
- Prepare the bowls by layering rice, broccoli, and chicken, then top with sauce.
- Mix mayo, sriracha, and water for the spicy mayo; drizzle on top.
- Garnish with sesame seeds.
Notes
For crispier chicken, toss in cornstarch before air frying. Consider marinating chicken for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg