Sticky Chicken Bowls
A quick and flavorful weeknight dinner featuring tender chicken coated in a sweet and spicy sauce, served over fluffy rice with vibrant broccoli.
Ingredients
Chicken and Seasoning
- 3 large chicken breasts Lean, quick-cooking, and easy to slice into strips.
- 2 tbsp olive oil For searing the chicken.
- 1 tsp salt To season the chicken.
- 1/2 tsp pepper Balances the sweetness.
- 1 tsp chili powder Adds gentle warmth; adjust to taste.
- 1 tsp smoked paprika Gives a subtle smokiness.
- 1 tsp onion powder Rounds out the savory profile.
- 1 tsp oregano A hint of herbaceous warmth.
Sauce
- 1/2 cup soy sauce Salty backbone of the sauce.
- 1/2 cup honey Makes the sauce sticky and irresistible.
- 1/4 cup rice vinegar Brightens the sauce.
- 3 cloves garlic, minced Aromatic punch.
- 2 tbsp sriracha Delivers heat.
- 2 tsp sesame oil Adds nutty depth.
- 1 tsp ground ginger Warm spice that complements other flavors.
- 2 tsp arrowroot powder mixed with 2 tbsp water Thickens the sauce without cloudiness.
Mayo Drizzle
- 1/2 cup mayo Base for the spicy mayo drizzle.
- 1 tbsp sriracha For added heat.
- 2-3 tbsp water To thin the mayo.
Rice and Vegetables
- 2 cups uncooked rice Jasmine or medium-grain rice recommended.
- 2 small heads broccoli, chopped Provides color and crunch.
- to taste sesame seeds For topping.
Instructions
Preparation
- Cook the rice according to package instructions, typically about 15-20 minutes until fluffy.
- While the rice cooks, prepare your chicken by slicing the breasts into strips.
Cooking
- In a large skillet or wok, heat 2 tbsp olive oil over medium-high heat.
- Season the chicken strips with salt, pepper, chili powder, smoked paprika, onion powder, and oregano, ensuring they’re evenly coated.
- Add the chicken to the heated skillet. Cook for about 5-7 minutes, stirring occasionally, until golden brown and tender.
- Meanwhile, in a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and the arrowroot mixture. Whisk until smooth and well combined.
- Pour the sauce into the skillet over the chicken and cook for an additional 3-5 minutes until the sauce thickens and coats the chicken nicely.
Assembly
- In the last few minutes of cooking the chicken, steam the chopped broccoli until tender (about 3-5 minutes).
- To serve, spoon the rice into bowls, follow with the sticky chicken and broccoli, and drizzle with the spicy mayo.
- Finish with a sprinkle of sesame seeds for that added crunch.
Notes
Enjoy your Sticky Chicken Bowls hot for the best flavor experience. Consider layering the rice first, then chicken, topped with broccoli and a drizzle of spicy mayo. Pair with a refreshing cucumber salad or iced tea. Store leftovers in airtight containers in the refrigerator for up to 4 days.