Description
This Sticky Chicken Bowls recipe features tender chicken breast strips cooked in a flavorful sticky sauce, served over fluffy rice with steamed broccoli. Enhanced with a spicy mayo drizzle and sesame seed topping, this bowl is a perfect balance of sweet, savory, and spicy flavors for a satisfying and wholesome meal.
Ingredients
Scale
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
Chicken and Seasoning
- 3 large chicken breasts, sliced into strips
- 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 (slurry, substitute for cornstarch)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Garnish
- Sesame seeds for topping
Instructions
- Cook Rice: Cook the rice according to package instructions until fluffy, then set aside and keep warm.
- Prepare Broccoli: Chop the broccoli into small florets and set aside for steaming or sautéing.
- Season Chicken: Slice chicken breasts into strips. In a bowl, season them evenly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken strips and cook until golden brown and fully cooked through, about 6-8 minutes.
- Cook Broccoli: Using the same skillet or a separate pan, steam or sauté the broccoli florets until tender but still crisp, about 4-5 minutes.
- Make Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this sauce into the skillet with cooked chicken and simmer over medium-low heat until the sauce thickens, stirring frequently. Add the arrowroot slurry to help thicken if needed.
- Prepare Spicy Mayo: In a small bowl, mix together mayo, sriracha, and 2 to 3 tablespoons of water until the sauce is smooth and pourable.
- Assemble Bowls: Divide the cooked rice into serving bowls. Top with the sticky chicken and steamed broccoli. Drizzle the spicy mayo over the top and garnish with a sprinkle of sesame seeds.
Notes
- You can substitute arrowroot powder with cornstarch if unavailable.
- Adjust sriracha quantity to control spiciness in both the sticky sauce and spicy mayo.
- For a gluten-free version, use tamari instead of soy sauce.
- Chicken thighs can be used instead of breasts for juicier meat.
- Leftover bowls can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Sticky Chicken Bowls, Chicken Bowl Recipe, Sticky Chicken, Spicy Mayo, Broccoli Chicken Bowl, Easy Dinner Recipe, Weeknight Meal
