Description
Sticky Chicken Bowls combine tender chicken, fresh broccoli, and fluffy rice, drizzled with a sweet and savory sauce, making for a delicious and customizable meal.
Ingredients
Scale
- 2 cups uncooked rice
- 2 small heads broccoli (chopped)
- 3 large chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic (minced)
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water (for slurry)
- 1/2 cup mayo
- 1 tbsp sriracha (for spicy mayo)
- 2–3 tbsp water (for spicy mayo)
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions and set aside.
- Chop the broccoli into small florets and set aside.
- Slice the chicken breasts into strips and season with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
- Heat olive oil in a skillet over medium heat and add the seasoned chicken strips. Cook until golden brown and fully cooked, about 6-8 minutes.
- Steam or sauté the broccoli until tender and vibrant green.
- Whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and the arrowroot slurry in a bowl.
- Pour the sticky sauce into the skillet with the chicken and simmer until the sauce thickens.
- For the spicy mayo, mix mayonnaise, sriracha, and water, adjusting water as needed.
- Assemble the bowls with rice as the base, topped with chicken, broccoli, spicy mayo, and sesame seeds.
Notes
Best served fresh, but can be stored in the fridge or freezer for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg