Sticky Chicken Bowls
A hearty meal featuring tender chicken, fluffy rice, and crisp vegetables, all coated in a sweet and savory sticky sauce.
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into florets
- 3 large chicken breasts
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- ½ cup soy sauce
- ½ cup honey
- ¼ 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 slurry)
- ½ cup mayonnaise
- 1 Tbsp sriracha (for mayo)
- 2–3 Tbsp water (for mayo)
- to taste sesame seeds for topping
Instructions
- Cook the rice according to package instructions and keep warm.
- Chop broccoli into florets and steam or sauté until tender but not mushy.
- Slice chicken into strips or bite-sized chunks. Season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking for 5-7 minutes until browned and cooked through.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger.
- Pour the sauce over the chicken in the skillet. Stir and bring to a simmer. Add the arrowroot slurry and let the sauce thicken.
- For the spicy mayo, mix mayonnaise, sriracha, and water until smooth.
- Assemble the bowls: place rice at the bottom, top with chicken and broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds. Serve warm.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days.