Sweet and Spicy Sticky Chicken and Rice Bowls

HOLY HOT CHICKEN! This is probably my all time favorite chicken I have made thus far! The sweet and spicy combo is AMAZING and I will definitely be having this on repeat!

I absolutely LOVE pepper jelly’s whether they are habanero jelly or a fruit pepper jelly…they are superb. I love pouring the jelly over a block of cream cheese on a charcuterie board. But let me tell you friends, the jelly in a sauce for meat is TO DIE FOR! Try it and let me know how you like it!

Sweet and Spicy Sticky Chicken and Rice Bowls

This is so simple and yet SO amazingly delish! Of all the chicken I have made with yummy sauces and marinades, this is my all time new favorite!
The combination of sweet and spicy is perfect and then add the stickiness to it and WOWZERS it is incredible.
Prep Time 1 hour
Cook Time 35 minutes
Servings 4
Calories 379 kcal


  • 1 Air Fryer
  • 1 Rice/Pressure Cooker
  • 1 Small Sauce Pan
  • 1 Medium Sauce Pan
  • 2 Medium Glass Bowls
  • 1 Collander
  • 4 Glass Lunch Containers


  • 1-1/2 lbs Chicken Breast
  • 4 cups Jasmine Rice
  • 4 cups Broccoli

Chicken Seasoning

  • 1-1/4 tsp Spiceology Hb Smoky Honey Habanero Seasoning
  • 2 tsp Black Pepper
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder

Sweet and Spicy Sticky Sauce

  • 1 cup Wholesome Yum Keto Honey Substitute
  • 1/3 cup Kellys Habanero Pepper Jelly
  • 1 tbsp Tamari Soy Sauce
  • 1/2 tbsp Apple Cider Vinegar
  • 1/2 tbsp Corn Starch


  • Cut your chicken into bite size pieces, put into a bowl, mix in seasoning really well and place into fridge for 30 minutes.
  • Once your chicken is marinaded, start your rice cooker.
  • Air fry your chicken at 400 for 15 minutes, shaking a few times during cooking. You will want to cook into two batches so the chicken pieces are not touching.
  • Once your first batch of chicken is cooked, dump into a clean bowl.
  • Once you have placed your 2nd batch of chicken into air fryer, add your sauce ingredients minus corn starch to a small pan on the stove.
  • Mix your corn starch with a very small amount of water and mix.
  • Once your sauce comes to a boil, whisk in your corn starch/water mix then turn down to a simmer. Whisk a few times while your chicken keeps cooking. The sauce will thicken.
  • Boil water for your broccoli. Once boiling, add to the water for only a quick minute then drain.
  • Once your rice is done, pour the sauce over top of your cooked chicken and mix all up.
  • Assemble your bowls!


Calories: 379kcalCarbohydrates: 54gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 29mgSodium: 625mgPotassium: 576mgFiber: 27gSugar: 13gVitamin A: 697IUVitamin C: 80mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!

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