Description
Sticky Chicken Bowls are a vibrant and flavorful dish featuring tender chicken strips coated in a sweet and spicy glaze, served alongside crisp broccoli and fluffy rice. Perfect for an easy weeknight dinner, this recipe combines bold seasonings, a sticky soy-honey sauce, and a creamy sriracha mayo drizzle for a satisfying, balanced meal.
Ingredients
Units
Scale
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into florets
Chicken and Seasonings
- 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)
Toppings
- Sesame seeds for garnish
Instructions
- Cook the Rice: Prepare the rice according to the package instructions until fluffy. Once cooked, set aside and keep warm.
- Prepare the Broccoli: Chop the broccoli into small florets. You can either steam or sauté the broccoli in a pan until tender but still crisp. Set aside.
- Season the Chicken: Slice the chicken breasts into strips. In a bowl, season evenly with salt, pepper, chili powder, smoked paprika, onion powder, and oregano, ensuring the chicken is well coated.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until golden and thoroughly cooked through, about 6-8 minutes. Remove from heat and keep the chicken in the skillet.
- Make the 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 chicken and bring to a simmer over medium heat.
- Thicken the Sauce: Stir in the arrowroot slurry and continue to simmer, stirring frequently until the sauce thickens and coats the chicken sticky and glossy, about 3-5 minutes.
- Prepare Spicy Mayo: In a small bowl, mix the mayonnaise with sriracha and add water gradually, whisking until you achieve a smooth, pourable consistency suitable for drizzling.
- Assemble the Bowls: Divide cooked rice into serving bowls. Top with the sticky glazed chicken and tender broccoli. Drizzle the spicy mayo over the top and garnish with sesame seeds for a finishing touch.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust sriracha amounts in both the sticky sauce and mayo to control the spice level.
- Arrowroot powder can be substituted with cornstarch for thickening if unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To add extra crunch, consider topping with chopped green onions or toasted nuts.
