Sticky Chicken Bowls

A delightful combination of sweet and savory flavors featuring tender chicken and vibrant vegetables, perfect for a quick and satisfying meal.

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 550 kcal

2 cups Uncooked Rice
2 small heads Broccoli Chopped
3 large Chicken Breasts
2 tablespoons Olive Oil
1 teaspoon Salt
0.5 teaspoon Pepper
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Oregano
0.5 cup Soy Sauce
0.5 cup Honey
0.25 cup Rice Vinegar
3 cloves Garlic Minced
2 tablespoons Sriracha
2 teaspoons Sesame Oil
1 teaspoon Ground Ginger
2 teaspoons Arrowroot Powder Mixed with 2 tbsp water to make a slurry (or substitute with cornstarch)
0.5 cup Mayo
1 tablespoon Sriracha
2-3 tablespoons Water For thinning the mayo
Sesame Seeds for topping Optional

Cook the rice according to package instructions and set aside.
Chop the broccoli into small florets and set aside.
Slice the chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until golden brown and cooked through (about 5-7 minutes).
Steam or sauté broccoli until tender but still bright green (about 3-4 minutes).
In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
Pour the sauce over the cooked chicken and let it simmer for a few minutes until thickened.
Prepare a spicy mayo by mixing mayo, sriracha, and water until pourable.
Assemble the sticky chicken bowls by serving rice topped with chicken, broccoli, and drizzling with spicy mayo. Sprinkle with sesame seeds.

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Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword Bowls, Chicken, Quick Meal