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Sticky Chicken Rice Bowls
2 cups uncooked rice
2 small heads broccoli, chopped
3 large chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp oregano
Sticky Sauce:
½ cup soy sauce
½ cup honey
¼ 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
Spicy Mayo:
½ cup mayo
1 tbsp sriracha
2-3 tbsp water
Cook rice according to package instructions.
Steam broccoli until fork-tender, set aside.
Cut chicken into bite-sized pieces, toss with olive oil and spices.
Air fry at 400°F for 12 minutes, or until internal temp reaches 160°F.
Meanwhile, combine sauce ingredients in a pot, boil, add slurry, thicken.
Assemble bowls: rice, broccoli, chicken, sauce, spicy mayo drizzle, sesame seeds.
Directions:
Prep Time: 15 mins
Kcal: 500 kcal per serving