Description
Sticky Chicken Bowls combine tender chicken, a sweet-spicy glaze, crisp broccoli, and fluffy rice. This easy 40-minute weeknight meal delivers bold flavor, healthy ingredients, and total satisfaction in every bite.
Ingredients
- 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
- Sticky Sauce:
- 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 sub cornstarch)
- Spicy Mayo:
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds, for topping
Instructions
- Cook the rice according to package instructions and set aside.
- Chop broccoli into small florets and set aside.
- Slice chicken breasts into strips. Season with salt, pepper, paprika, chili powder, onion powder, and oregano.
- Heat olive oil in a large skillet. Add the chicken and cook until golden and fully cooked through.
- Steam or sauté broccoli in the same pan or separately until tender.
- Whisk together all sticky sauce ingredients in a mixing bowl. Pour sauce into the skillet with the cooked chicken and simmer until thickened.
- Make the spicy mayo by mixing mayo, sriracha, and water until smooth and pourable.
- Assemble bowls: add rice, chicken, and broccoli. Drizzle with spicy mayo and top with sesame seeds.
Notes
- Adjust sriracha for more or less heat.
- Use cornstarch instead of arrowroot if preferred.
- Great for meal prep—keeps well for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired, fusion