Description
This Sticky Chicken Bowls recipe combines tender chicken strips coated in a flavorful sticky sauce, served over fluffy rice with tender broccoli florets. Enhanced by a spicy mayo drizzle and topped with crunchy sesame seeds, this dish is a satisfying and easy-to-make meal perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into florets
- 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)
Spicy Mayo Drizzle
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
For Garnish
- Sesame seeds
Instructions
- Cook Rice: Prepare the rice according to package instructions until fluffy, then set aside to keep warm.
- Prepare Broccoli: Chop the broccoli into small florets and set aside.
- Season Chicken: Slice the chicken breasts into strips and season 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: Steam or sauté the broccoli in the same skillet or a separate pan 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 the sauce into the skillet with the cooked chicken, bring to a simmer, then stir in the arrowroot slurry and cook until the sauce thickens and coats the chicken nicely.
- Prepare Spicy Mayo: Mix mayonnaise, sriracha, and 2 to 3 tablespoons of water in a small bowl until it reaches a smooth, pourable consistency.
- Assemble Bowls: Divide the cooked rice into serving bowls, top evenly with the sticky chicken and broccoli. Drizzle with spicy mayo and sprinkle sesame seeds on top for garnish.
Notes
- Arrowroot powder can be substituted with cornstarch if needed.
- Adjust sriracha quantity in the sticky sauce and mayo to suit your preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
