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Sticky Chicken Bowls Recipe

Sticky Chicken Bowls Recipe
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★★★★★

4.9 from 21 reviews

This Sticky Chicken Bowls recipe features tender, flavorful chicken strips cooked in a sweet and savory sauce, served over fluffy rice and tender broccoli. The dish is elevated with a creamy, spicy mayo drizzle and sprinkled with crunchy sesame seeds, making it a perfect balanced meal packed with textures and bold flavors.

Ingredients

Scale

Rice and Vegetables

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

Chicken 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 (slurry)

Spicy Mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water (to thin)

Topping

  • Sesame seeds for garnish

Instructions

  1. Cook the rice: Prepare 2 cups of rice according to the package instructions, then set aside to keep warm.
  2. Prepare broccoli: Chop the broccoli into small florets and set aside for cooking later.
  3. Season the chicken: Slice the chicken breasts into strips and season evenly with salt, pepper, chili powder, smoked paprika, onion powder, and oregano to infuse flavor.
  4. Cook chicken: Heat olive oil in a skillet over medium heat, add the seasoned chicken strips, and cook until golden brown and cooked through, about 6-8 minutes.
  5. Cook broccoli: Steam or sauté the broccoli florets either in the same skillet or separately until they become tender but still crisp, about 4-5 minutes.
  6. Make sticky sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this mixture into the skillet with the cooked chicken and bring to a simmer. Add the arrowroot slurry and stir continuously until the sauce thickens and coats the chicken.
  7. Prepare spicy mayo: In a small bowl, combine mayo, sriracha, and 2 to 3 tablespoons of water, whisking until smooth and pourable.
  8. Assemble bowls: In serving bowls, place a base of cooked rice, add the sticky chicken strips, and top with steamed broccoli. Drizzle the spicy mayo over the top and sprinkle with sesame seeds for garnish.

Notes

  • You can substitute arrowroot powder with cornstarch if unavailable.
  • Adjust sriracha quantity in the sticky sauce and mayo to your spice preference.
  • Use brown rice or cauliflower rice as alternatives for variation and dietary preferences.
  • Make sure the chicken is cooked through (internal temp 165°F) for safety.
  • Leftover sticky chicken can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: sticky chicken, chicken bowls, easy dinner, spicy mayo, rice bowl, healthy dinner, Asian chicken recipe

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