Cooking Instructions:

Start by cooking the rice according to the package instructions. While the rice is cooking, prepare the broccoli by steaming it until it's fork-tender, either in the microwave or on the stovetop.

Cut the chicken breast into bite-sized pieces and mix it with your chosen seasoning. Place the chicken in the refrigerator to marinate for about 30 minutes. This step is crucial as it allows the chicken to absorb the seasoning for marinating chicken.

Preheat your air fryer to 400°F. Cook the marinated chicken in the air fryer for approximately 12 minutes or until the internal temperature reaches 160°F.

While the chicken is cooking, gather all the sauce ingredients. In a saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.

In a small bowl, create an arrowroot slurry by mixing 2 teaspoons of arrowroot powder with 2 tablespoons of water. Once the sauce mixture is boiling, add the slurry and continue to boil for 4-5 minutes until the sauce thickens to your liking.

To make the spicy mayo, mix 1/2 cup of mayonnaise with 1 tablespoon of sriracha and 2-3 tablespoons of water until smooth. Set aside.

To assemble the bowls, layer the cooked rice in serving bowls, followed by a generous portion of steamed broccoli. Top with the cooked chicken, then pour the thickened sauce over the chicken and finish with a drizzle of spicy mayo.

Extra Tips:

When preparing chicken rice bowls, feel free to get creative with your toppings and variations. Adding ingredients like avocado or sesame seeds can enhance both flavor and texture.

If you're looking for a lower-carb option, consider substituting the rice with cauliflower rice. Additionally, you can swap out the chicken for tofu or shrimp for a different protein perspective.

Enjoy experimenting with different vegetables and sauces to find your perfect combination