Description
A flavorful and easy-to-make Sticky Chicken Bowl recipe featuring tender chicken strips coated in a sweet and spicy sauce, served over fluffy rice with steamed broccoli and a drizzle of creamy spicy mayo.
Ingredients
Scale
For the Rice
- 2 cups uncooked rice
For the Chicken
- 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
For the 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 (can substitute cornstarch)
For the Broccoli
- 2 small heads broccoli, chopped into florets
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
For Garnish
- Sesame seeds
Instructions
- Cook the rice: Cook 2 cups of uncooked rice according to the package instructions. Once cooked, set aside and keep warm.
- Prepare the broccoli: Chop the broccoli heads into small florets. Steam or sauté until tender but still crisp, then set aside.
- Season the chicken: Slice the chicken breasts into strips. In a bowl, season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano, ensuring even coating on all pieces.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook for about 5-7 minutes, turning occasionally, until golden brown and fully cooked.
- 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 cooked chicken, bring to a simmer, then stir in the arrowroot slurry. Cook for 2-3 minutes until the sauce thickens and coats the chicken well.
- Prepare the spicy mayo: In a small bowl, mix mayonnaise, sriracha, and water until smooth and pourable. Adjust water quantity to reach desired consistency.
- Assemble the bowls: In serving bowls, place a portion of cooked rice, top with the sticky chicken and broccoli. Drizzle the spicy mayo over the top.
- Garnish and serve: Sprinkle sesame seeds over the finished bowls for added texture and flavor. Serve immediately while warm.
Notes
- You can substitute arrowroot powder with cornstarch for thickening the sauce.
- Adjust the amount of sriracha in both the sauce and the mayo to control spice level.
- For a gluten-free option, use tamari instead of soy sauce.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Leftover sticky chicken can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Steaming
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550 kcal
- Sugar: 22 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: sticky chicken, chicken bowl, spicy mayo, honey soy sauce, broccoli, easy dinner, Asian chicken recipe
