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Glazed Chicken Rice Bowl with Broccoli & Cucumber

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A delicious and healthy one-bowl meal that combines juicy, glazed chicken pieces with fresh broccoli florets, crisp cucumber slices, and fluffy rice.

Ingredients

Scale
  • 3 large chicken breasts, cut into bite-sized pieces
  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped into florets
  • 1/2 cucumber, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 tsp garlic granules
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp arrowroot powder (for slurry with 1 tbsp water)
  • Sesame seeds for garnish

Instructions

  1. Cook 2 cups uncooked rice according to package instructions. Steam 2 small heads broccoli until fork-tender and set aside.
  2. Preheat air fryer to 400°F. Cut 3 large chicken breasts into bite-sized pieces. Toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, and 1 tsp oregano. Air fry for 12 minutes or until internal temperature reaches 160°F.
  3. While chicken cooks, prepare glaze: In a saucepan, combine 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tsp garlic granules, 1 tsp sriracha, 1 tsp sesame oil, and 1 tsp ground ginger. Bring to a boil, add arrowroot slurry (1 tsp arrowroot mixed with 1 tbsp water), and simmer 4-5 minutes until thickened.
  4. Assemble bowls: Layer cooked rice, steamed broccoli, sliced cucumber, and glazed chicken. Drizzle with extra glaze and garnish with sesame seeds.

Notes

For crispier chicken, ensure pieces are not overcrowded in the air fryer. Quick-pickle the cucumber with a splash of rice vinegar and pinch of salt for extra flavor. Adjust sriracha for desired spiciness.

Nutrition

Find it online: https://www.receipster.com/glazed-chicken-rice-bowl-broccoli/

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