Sticky Chicken Rice Bowls

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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

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 to make a slurry (sub cornstarch)

1/2 cup mayo

1 tbsp sriracha

2-3 tbsp water

sesame seeds for topping

Directions

Cook rice according to package.

Steam broccoli in microwave or on stove top until fork tender. Set aside.

Cut chicken up into small bitesized pieces.

Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.

While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.

Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.

Nutrition

• Calories: 560
• Total Fat: 25.7 g
• Saturated Fat: 3.9 g
• Trans Fat: 0 g
• Cholesterol: 21.7 mg
• Sodium: 1553.3 mg
• Total Carbohydrate: 73.6 g
• Dietary Fiber: 7.4 g
• Total Sugars: 34.7 g
• Protein: 15.3 g