Sticky Chicken Bowls (Print-Friendly Recipe)
Tender chicken, sweet-spicy glaze, crisp broccoli, and fluffy rice come together in a flavorful bowl.
# Ingredients List:
→ Grains
01 -
2 cups uncooked rice
→ Vegetables
02 -
2 small heads broccoli, chopped into florets
→ Protein
03 -
3 large chicken breasts
→ Oils and Seasonings
04 -
2 tablespoons olive oil
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon chili powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon onion powder
10 -
1 teaspoon oregano
→ Sticky Sauce
11 -
1/2 cup soy sauce
12 -
1/2 cup honey
13 -
1/4 cup rice vinegar
14 -
3 cloves garlic, minced
15 -
2 tablespoons sriracha
16 -
2 teaspoons sesame oil
17 -
1 teaspoon ground ginger
18 -
2 teaspoons arrowroot powder mixed with 2 tablespoons water (slurry)
→ Spicy Mayo
19 -
1/2 cup mayonnaise
20 -
1 tablespoon sriracha
21 -
2-3 tablespoons water
22 -
Sesame seeds for topping
# How to Make It:
01 -
Cook rice according to package directions, then set aside.
02 -
Chop broccoli into small florets and set aside.
03 -
Slice chicken breasts into strips and season evenly with salt, black pepper, smoked paprika, chili powder, onion powder, and oregano.
04 -
Heat olive oil in a large skillet over medium heat, then add chicken strips and cook until golden brown and cooked through.
05 -
Steam or sauté broccoli until tender, either in the same skillet after removing chicken or in a separate pan.
06 -
In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot slurry; pour over chicken in the skillet and simmer until sauce thickens.
07 -
Combine mayonnaise, sriracha, and water; mix well until pourable consistency is achieved.
08 -
Place cooked rice in bowls, top with sticky chicken and broccoli, drizzle with spicy mayo, and sprinkle sesame seeds on top.
# Extra Information:
01 -
Use arrowroot powder slurry as a clear thickening agent, substituting cornstarch for a gluten-free option.