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Sticky Chicken Bowls Recipe

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4.8 from 105 reviews

This Sticky Chicken Bowls recipe combines tender, flavorful chicken strips with steamed broccoli and fluffy rice, all coated in a sweet and spicy sticky sauce. Finished with a creamy spicy mayo and sesame seeds, these bowls offer a perfect balance of savory, sweet, and heat for a delicious and satisfying meal.

Ingredients

Units Scale

Main Ingredients

  • 2 cups uncooked rice
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts
  • 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, can substitute cornstarch)

Spicy Mayo

  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2-3 tbsp water
  • Sesame seeds for topping

Instructions

  1. Cook the Rice: Prepare the rice according to package instructions. Once cooked, set it aside and keep warm for assembling the bowls later.
  2. Prepare the Broccoli: Chop the broccoli into small florets and set aside, ready to be steamed or sautéed shortly.
  3. Season the Chicken: Slice the chicken breasts into strips. Season the chicken with salt, pepper, smoked paprika, chili powder, onion powder, and oregano, ensuring all pieces are evenly coated.
  4. Cook the Chicken: Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until golden brown and fully cooked through, about 6-8 minutes.
  5. Cook the Broccoli: In the same pan or a separate one, steam or sauté the broccoli florets until tender but still crisp, about 4-5 minutes.
  6. Make the Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this sauce into the skillet with the cooked chicken and simmer it gently until it thickens, stirring occasionally. To help thicken, stir in the arrowroot slurry and cook for another 1-2 minutes.
  7. Prepare the Spicy Mayo: In a small bowl, combine mayo and sriracha. Add 2 to 3 tablespoons of water gradually, stirring until the mixture reaches a pourable consistency.
  8. Assemble the Bowls: Divide the cooked rice among five bowls. Top each with cooked chicken and broccoli. Drizzle generously with spicy mayo and sprinkle sesame seeds on top for garnish.

Notes

  • You can substitute arrowroot powder with cornstarch for thickening the sauce.
  • If you prefer less spice, reduce the amount of sriracha in the sauce and spicy mayo.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • For a gluten-free option, ensure to use gluten-free soy sauce.
  • Feel free to add other vegetables such as bell peppers or snap peas for variation.

Find it online: https://queenrecipe.com/sticky-chicken-bowls-recipe/