Description

A flavorful and easy-to-make Sticky Chicken Bowl featuring tender chicken strips coated in a sweet and spicy sticky sauce served over fluffy rice with steamed broccoli and a creamy sriracha mayo drizzle. Perfect for a quick weeknight dinner that doesn’t compromise on taste.

Ingredients

Scale

Rice

2 cups uncooked rice

Vegetables

2 small heads broccoli, chopped into florets

Chicken

3 large chicken breasts, sliced into strips
1 tsp salt
1/2 tsp pepper
1 tsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp oregano
2 tbsp olive oil

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

1/2 cup mayonnaise
1 tbsp sriracha
2 to 3 tbsp water

Garnish

Sesame seeds for topping

Instructions

Cook Rice: Prepare the rice according to package instructions until fluffy, then set aside to keep warm.
Prepare Broccoli: Chop the broccoli into small florets and set aside, ready for steaming or sautéing.
Season Chicken: Slice the chicken breasts into strips and season evenly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano to ensure a well-flavored base.
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, turning occasionally.
Cook Broccoli: In the same skillet or a separate pan, steam or sauté the broccoli until tender but still crisp, approximately 4-5 minutes.
Make Sticky Sauce: Whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a bowl. Pour the mixture into the skillet with the cooked chicken and simmer over medium heat. Stir in the arrowroot slurry to thicken the sauce, cooking for another 2-3 minutes until glossy and sticky.
Prepare Spicy Mayo: Combine mayonnaise, sriracha, and 2-3 tablespoons water in a small bowl. Stir until smooth and pourable, adjusting water for desired consistency.
Assemble Bowls: Divide the cooked rice among bowls, top with the sticky chicken and broccoli, drizzle generously with spicy mayo, and sprinkle sesame seeds over the top for added texture and flavor.

Notes

Arrowroot powder can be substituted with cornstarch if unavailable.
Adjust sriracha amount in the sticky sauce and mayo to suit your preferred spice level.
For gluten-free option, use gluten-free soy sauce.
Leftover sticky chicken can be stored in an airtight container for up to 3 days in the refrigerator.
Steaming broccoli preserves more nutrients, but sautéing adds a nice caramelized flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Simmering, Steaming
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 520 kcal
Sugar: 18 g
Sodium: 950 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 80 mg

Keywords: sticky chicken bowls, sweet and spicy chicken, sriracha mayo, easy chicken dinner, Asian chicken bowl, honey soy chicken