Description
A Flavor-Packed, Quick Meal for Any Occasion, combining tender chicken, colorful broccoli, and fluffy rice in a sticky sauce.
Ingredients
- 2 cups uncooked rice
- 2 small heads of broccoli, chopped
- 3 large chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ cup soy sauce
- ½ cup honey
- ¼ 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
- ½ cup mayonnaise (for sauce)
- 1 tablespoon Sriracha (for mayo)
- 2-3 tablespoons water (to adjust consistency)
- Sesame seeds (for garnish)
Instructions
- Cook the rice according to package instructions. Set aside when done.
- In a mixing bowl, combine the chicken, olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Mix until well-coated.
- Preheat the air fryer to 400°F (200°C).
- Spread the seasoned chicken in the air fryer basket in a single layer. Cook for 10–12 minutes or until golden brown and cooked through.
- While the chicken cooks, prepare the sauce. In a saucepan, combine soy sauce, honey, rice vinegar, minced garlic, Sriracha, sesame oil, ground ginger, and the arrowroot powder slurry. Stir and heat over medium heat until the sauce thickens and becomes glossy.
- Add the cooked chicken to the sauce, tossing to coat thoroughly.
- In a separate bowl, mix mayonnaise with Sriracha and enough water to reach your desired drizzling consistency.
- To assemble the bowls, layer the rice, top with chicken in sauce, and add broccoli. Drizzle with spicy mayo and sprinkle sesame seeds on top.
Notes
For a fresh crunch, steam broccoli slightly or roast in the air fryer. Consider marinating chicken for added flavor.
