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–+ servings
Sticky Chicken Bowls

Savory Sticky Chicken Bowls for a Cozy, Healthy Dinner

These Sticky Chicken Bowls combine sweet and savory flavors in a hearty, fulfilling meal that's perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Uncooked Rice This acts as the comforting foundation, soaking up the luscious sauce perfectly.
  • 2 cups Broccoli Adds vibrant color and valuable fiber; feel free to swap for snap peas or bok choy!
For the Chicken
  • 1 pound Chicken Breasts Provides lean protein; boneless, skinless chicken thighs can offer extra moisture.
  • 2 tablespoons Olive Oil Used for sautéing to achieve that golden brown chicken.
For Seasoning
  • 1 teaspoon Salt Essential for enhancing flavor; opt for reduced-sodium salt if desired.
  • 1 teaspoon Pepper A warm, mild addition to elevate taste.
  • 1 teaspoon Chili Powder Introduces a subtle kick; adjust quantity for your desired spice level.
  • 1 teaspoon Smoked Paprika Gives a smoky depth.
  • 1 teaspoon Onion Powder Enhances savory notes throughout the dish.
  • 1 teaspoon Oregano Aromatic freshness.
For the Sauce
  • 1/4 cup Soy Sauce Delivers that savory umami flavor.
  • 2 tablespoons Honey Acts as a natural sweetener for that sticky texture.
  • 1 tablespoon Rice Vinegar Balances the sweetness with a touch of acidity.
  • 2 cloves Garlic Freshly minced for maximum flavor enhancement.
  • 1 tablespoon Sriracha Adds delightful heat; adjust to match your spice preference.
  • 1 tablespoon Sesame Oil Imparts a nutty flavor.
  • 1 teaspoon Ground Ginger Provides warmth.
  • 1 tablespoon Arrowroot Powder Thickens the sauce to perfection.
For the Spicy Mayo
  • 1/2 cup Mayo Serves as the creamy base.
  • 1 tablespoon Sesame Seeds A lovely garnish that adds crunch.

Equipment

  • Skillet
  • Saucepan
  • Cutting Board
  • Knife
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the Rice: Start by cooking your uncooked rice according to the package instructions, typically simmering in water for about 15–20 minutes.
  2. Prepare the Broccoli: While the rice cooks, chop your broccoli into small florets. You can either steam them for about 5 minutes or sauté them.
  3. Slice the Chicken: Slice your chicken breasts into thin strips. Season the chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Cook the Chicken: Heat olive oil in a large skillet, add the chicken strips, cooking for about 5–7 minutes until golden brown.
  5. Make the Sticky Sauce: In a separate bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot powder. Pour this mixture over the cooked chicken.
  6. Prepare the Spicy Mayo: Mix together mayo, sriracha, and a splash of water until you achieve your desired consistency.
  7. Assemble the Bowls: Start with rice in each bowl, top with glazed chicken and broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 300IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

These bowls store well in the fridge for up to 3 days. For longer storage, freeze the chicken and sauce separately from the rice and broccoli.

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