Description
This Asian-inspired Sticky Chicken Bowls recipe combines tender chicken strips coated in a flavorful sticky sauce with steamed broccoli and fluffy rice. Finished with a spicy mayo drizzle and sesame seeds topping, this dish delivers a perfect balance of sweet, savory, and spicy flavors in a simple one-skillet meal.
Ingredients
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
- 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 to make a slurry (substitute cornstarch if preferred)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook Rice: Prepare 2 cups of rice according to package instructions until fully cooked and fluffy. Set aside and keep warm for assembly.
- Prepare Broccoli: Chop the broccoli into small florets and either steam or sauté them in a pan until tender but still crisp, then set aside.
- Season Chicken: Slice the chicken breasts into strips. Season evenly with salt, pepper, chili powder, smoked paprika, onion powder, and oregano ensuring each piece is coated well.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked through, about 6-8 minutes.
- Make Sticky Sauce: In a mixing 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 gently until the sauce thickens and coats the chicken pieces, about 5 minutes. Add the arrowroot slurry gradually to help thicken the sauce.
- Prepare Spicy Mayo: In a small bowl, mix the mayo, sriracha, and 2–3 tablespoons of water until the texture becomes smooth and pourable.
- Assemble Bowls: Divide the cooked rice evenly between five bowls. Top each with a portion of sticky chicken and steamed broccoli. Drizzle the spicy mayo over the top and sprinkle generously with sesame seeds for garnish.
Notes
- Arrowroot powder can be substituted with cornstarch for thickening the sauce.
- You can adjust the amount of sriracha in the sticky sauce and spicy mayo according to your preferred spice level.
- Use fresh garlic and ground ginger for the best flavor in the sticky sauce.
- Steaming broccoli retains its nutrients, but sautéing adds a nice flavor—either works well.
- Leftover sticky chicken makes a great filling for wraps or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
