Ingredients

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2 cups uncooked rice (white, brown, long grain, or quinoa)

2 small heads broccoli, chopped

3 large chicken breasts

2 tablespoons oil for coating chicken

1 teaspoon salt for seasoning chicken

1/2 teaspoon pepper for seasoning chicken

1 teaspoon chili powder for seasoning chicken

1 teaspoon smoked paprika for seasoning chicken

1 teaspoon onion powder for seasoning chicken

1 teaspoon oregano for seasoning chicken

1/2 cup soy sauce for sticky sauce

1/2 cup honey for sticky sauce

1/4 cup rice vinegar for sticky sauce

3 cloves garlic, minced for sticky sauce

2 tablespoons sriracha for sticky sauce

2 teaspoons sesame oil for sticky sauce

1 teaspoon ground ginger for sticky sauce

2 teaspoons arrowroot powder mixed with 2 tablespoons water (or cornstarch as substitute) for sticky sauce

1/2 cup mayonnaise for spicy mayo

1 tablespoon sriracha for spicy mayo

2 to 3 tablespoons water for spicy mayo (to adjust consistency)

Sesame seeds for toppings

Avocado slices (optional) for toppings

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Instructions

1-Cook 2 cups of rice according to package instructions.

2-Steam the chopped broccoli until fork tender and set aside.

3-Cut 3 large chicken breasts into bite-size pieces.

4-Toss chicken with 2 tablespoons oil and all seasonings: 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon oregano.

5-Preheat an air fryer to 400°F (204°C). Cook chicken evenly for 12 minutes or until internal temperature reaches 160°F (71°C).

6-While chicken cooks, combine 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 minced garlic cloves, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger in a pot and bring to a boil.

7-Stir in the arrowroot slurry made from 2 teaspoons arrowroot powder mixed with 2 tablespoons water and boil for 4-5 minutes until sauce thickens.

8-Assemble bowls by layering cooked rice, steamed broccoli, and chicken, then pour sticky sauce over the top.

9-Mix 1/2 cup mayonnaise with 1 tablespoon sriracha and 2-3 tablespoons water to make spicy mayo; drizzle over bowls.

10-Garnish with sesame seeds and optionally add avocado slices.

Last Step:

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Notes

🍴 Use arrowroot powder or cornstarch as thickening agents interchangeably for the sauce.
🔥 Check internal chicken temperature for safe cooking at 160°F (71°C).
🥑 Add avocado slices for creamy texture and additional nutrients.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Air Frying and Steaming
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl