Step 1

Cook enough rice to yield 3¾ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.

Step 2

In a large bowl add the oyster sauce, honey, soy sauce, sesame oil, sriracha, and garlic. Stir to incorporate. Add in the chicken and toss to coat. Place in the fridge and allow to marinate for at least 30 minutes.

Step 3

If you don't have an air fryer, preheat your oven to 425°F.

Step 4

NOTE: I prefer to cook the chicken in the air fryer. I think you get the best color and flavor doing it that way but it will take longer to cook as you have to cook it in batches. I do 400°F for about 12 minutes, flipping halfway through. Don't crowd the chicken in the fryer as the fryer relies on air circulation to cook properly. Cook the onions separately after the chicken is done.

Step 5

Cut the onion into thin slices.

Step 6

Place the chicken on a sheet pan and bake for 10-12 minutes.

Step 7

Remove the pan from the oven and turn the oven to broil. Add the onions in the spaces around the chicken. If the chicken has released a lot of water it may be helpful to drain some of it off the pan.

Step 8

Place the sheet pan on the top rack and watch it carefully so it doesn't burn. The goal is to brown the chicken and develop color. It will take 5-10 minutes. If there is too much liquid on the pan it can prevent browning.

Step 9

Stir the onions around after a few minutes. You may need to remove the chicken and continue cooking the onions until they are caramelized.

Step 10

Cook the broccoli according to the packaging or steam if if using fresh.

Step 11

Season with salt and pepper.

Step 12

To each dish, divide the chicken, broccoli, and rice evenly then add ¾ cup of rice. This recipe makes 5 servings.