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Chicken Rice Bowl Recipe That Amazes in 25 Minutes

This chicken rice bowl recipe uses pantry staples and fresh ingredients to deliver bold, satisfying flavors. It's designed to be easy to follow with no complicated techniques, ensuring success for home cooks of all levels.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Bowl Base
  • 3 large chicken breasts, cut into small bite-sized pieces
  • 2 tablespoons olive oil for coating the chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 cups uncooked rice white or jasmine recommended
  • 2 small heads of broccoli, chopped into florets
For the Sticky Sauce
  • 1/2 cup soy sauce use low-sodium if preferred
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 garlic cloves, minced finely
  • 2 tablespoons sriracha
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 2 teaspoons arrowroot powder mixed with 2 tablespoons water to form a slurry
For the Spicy Mayo Drizzle
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha or adjust to your spice preference
  • 2 to 3 tablespoons water to thin the sauce for drizzling
  • Sesame seeds for garnish

Equipment

  • Air Fryer
  • Saucepan
  • Mixing Bowl

Method
 

  1. Cook the rice: Start by preparing the rice according to the instructions on the package. Set it aside and keep warm.
  2. Steam the broccoli: Steam the broccoli until it is fork-tender. You can do this in the microwave or on the stovetop.
  3. Season the chicken: In a large mixing bowl, toss the cut chicken pieces with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.
  4. Cook the chicken: Preheat your air fryer to 400°F. Arrange the seasoned chicken in a single layer and cook for about 12 minutes, or until the internal temperature reaches 160°F.
  5. Prepare the sticky sauce: While the chicken is cooking, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a medium saucepan. Bring to a boil, then stir in the arrowroot slurry. Boil for 4-5 minutes until thickened.
  6. Make the spicy mayo: In a small bowl, whisk together mayonnaise, sriracha, and water until smooth and pourable.
  7. Assemble the bowls: Layer the rice, steamed broccoli, and cooked chicken in serving bowls. Drizzle with the sticky sauce, then top with spicy mayo and a sprinkle of sesame seeds.

Notes

Serving Suggestions

For a visually stunning bowl, arrange components artfully and garnish with green onions, a lime wedge, or crushed peanuts. This recipe is perfect for meal prep; simply portion components into airtight containers.

Storage Tips

To store leftovers, keep the rice/chicken/broccoli mix in an airtight container for up to 4 days. Store sauces separately. Reheat the bowl in the microwave and add sauces after. Avoid freezing the spicy mayo.