Description
A flavorful dish featuring tender chicken, a sticky sauce, and fluffy rice, perfect for weeknight dinners.
Ingredients
Scale
- 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
- ½ tsp Pepper
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Onion powder
- 1 tsp Oregano
- 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 + 2 tbsp Water (slurry)
- ½ cup Mayonnaise
- 1 tbsp Sriracha (for mayo)
- 2–3 tbsp Water (for mayo)
- Sesame seeds (for garnish)
Instructions
- Cook the rice according to package instructions until fluffy.
- Coat the chicken pieces in olive oil, salt, pepper, and spices.
- Preheat air fryer to 380°F (190°C) and cook chicken for 12-15 minutes.
- In a saucepan, sauté minced garlic until fragrant.
- Mix soy sauce, honey, rice vinegar, sesame oil, ground ginger, and sriracha; simmer.
- Create arrowroot slurry, add it to the sauce to thicken.
- Toss cooked chicken in the sticky sauce until coated.
- Assemble bowls with rice, chicken, and broccoli; drizzle with extra sauce.
Notes
You can customize the vegetables or protein as preferred. Leftovers can be used in wraps or bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 30g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, rice, weeknight dinner