Description
A delightful blend of chicken, fresh vegetables, and hearty rice in a sweet and spicy sauce.
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 (or cornstarch)
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook the rice according to the package instructions and set aside.
- Chop the broccoli into small florets.
- 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-high heat and cook the chicken until golden brown and fully cooked (about 5-7 minutes).
- While the chicken is cooking, steam or sauté the broccoli until tender (about 3-5 minutes).
- In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this mixture into the skillet with the cooked chicken and simmer until it thickens (about 3-4 minutes).
- In a separate bowl, mix mayo, sriracha, and water until it’s pourable.
- To assemble, place rice in bowls, top with chicken and broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds.
Notes
Watch the chicken closely to avoid overcooking. Experiment with different vegetables and sauces for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg