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Sticky Chicken Bowls Recipe

Sticky Chicken Bowls Recipe
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★★★★★

5.1 from 27 reviews

This Sticky Chicken Bowls recipe features tender chicken strips coated in a flavorful, sticky sauce, served over fluffy rice and tender broccoli florets. Finished with a spicy mayo drizzle and sesame seeds, it makes a quick, delicious, and well-balanced meal perfect for any weeknight dinner.

Ingredients

Scale

Rice and Vegetables

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped into florets

Chicken and Seasoning

  • 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 (or cornstarch slurry)

Spicy Mayo Drizzle

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water

Toppings

  • Sesame seeds for topping

Instructions

  1. Cook the rice: Prepare the rice according to the package instructions. Once cooked, fluff and set aside to keep warm.
  2. Prepare broccoli: Chop the broccoli into small, bite-sized florets and set aside for cooking.
  3. Season the chicken: Slice the chicken breasts into strips and season thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano to ensure every bite is flavorful.
  4. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until they are golden brown on the outside and cooked through, about 6 to 8 minutes.
  5. Cook broccoli: In the same skillet or a separate pan, steam or sauté the broccoli florets until they are tender-crisp, typically 4-5 minutes, adding a splash of water if steaming.
  6. Make sticky sauce: In a 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 bring to a simmer. Add the arrowroot slurry and cook, stirring continuously, until the sauce thickens and clings to the chicken.
  7. Prepare spicy mayo: Combine mayonnaise, sriracha, and 2 to 3 tablespoons of water. Stir well until smooth and pourable for drizzling.
  8. Assemble bowls: Divide the cooked rice into bowls, top with the sticky chicken strips, then add the sautéed broccoli. Drizzle with the spicy mayo and sprinkle sesame seeds over the top for texture and garnish.

Notes

  • Arrowroot powder can be substituted with cornstarch in the same quantity for the slurry.
  • Adjust the amount of sriracha in both the sticky sauce and spicy mayo to suit your preferred heat level.
  • For gluten-free version, use tamari or gluten-free soy sauce.
  • Leftover sticky chicken and broccoli make great meal prep options and can be stored in the fridge for up to 3 days.
  • For extra crunch, add sliced green onions or chopped peanuts as garnish.

Nutrition

Keywords: sticky chicken bowl, chicken rice bowl, quick chicken recipe, spicy chicken bowl, healthy chicken dinner, easy weeknight meal

Find it online: https://tastygenius.com/sticky-chicken-bowls-recipe/