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Sticky Chicken Bowls

Delicious Sticky Chicken Bowls featuring tender chicken breasts in a sweet and savory sauce, served over fluffy rice and topped with broccoli and spicy mayo.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 3 large chicken breasts Sliced into fillets for quicker cooking
  • 2 tbsp olive oil For cooking
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha For the sauce
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with water To thicken the sauce
For the Spicy Mayo and Garnish
  • 1/2 cup mayo
  • 1 tbsp sriracha for spicy mayo
  • 2-3 tbsp water for mayo Adjust for desired consistency
  • 2 cups uncooked rice Cook according to package instructions
  • 2 small heads broccoli, chopped
  • Sesame seeds for topping

Method
 

Preparation
  1. Prepare the rice by cooking 2 cups according to package instructions. Fluff and set aside.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Season the chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano, and sear until golden brown (6-7 minutes per side).
Cooking
  1. Mix soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot mixture in a bowl.
  2. Pour the mixture over the chicken and simmer for 5-7 minutes until chicken is cooked and sauce thickens.
  3. In the last few minutes of cooking, add the broccoli to the skillet and cover until softened (a couple of minutes).
Serving
  1. For the spicy mayo, whisk mayo, sriracha, and water in a small bowl to desired consistency.
  2. Assemble bowls by spooning rice into bowls, topping with chicken and broccoli, drizzling with spicy mayo, and sprinkling with sesame seeds.

Notes

Have leftovers? These bowls keep well in the fridge for about 3-4 days. If you want to freeze them, separate the rice and chicken for better results. When ready to eat, warm them up in the microwave.