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Sticky Chicken Bowls

Tender chicken strips coated in a sweet honey garlic sriracha glaze served over fluffy rice with crisp broccoli and creamy spicy mayo. A bold, satisfying weeknight bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup uncooked jasmine rice
  • 2 piece small heads broccoli chopped into small florets
  • 3 piece large boneless skinless chicken breasts sliced into thin even strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 cup soy sauce low-sodium recommended
  • 0.5 cup honey
  • 0.25 cup rice vinegar
  • 3 piece garlic cloves minced
  • 2 tbsp sriracha adjust to taste
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tablespoons water to form a slurry; cornstarch works as a substitute
  • 0.5 cup mayonnaise for spicy mayo
  • 1 tbsp sriracha for spicy mayo
  • 3 tbsp water for spicy mayo, adjust to desired drizzle consistency
  • 2 tbsp sesame seeds toasted for best flavor

Equipment

  • Large skillet or sauté pan
  • Medium saucepan for rice
  • Chef knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Cook the rice according to package directions. Cover and set aside to keep warm.
  2. Chop broccoli into small florets. Steam over the rice pot using a steamer basket during the last 5 minutes of rice cooking, or cook separately until bright green and just tender.
  3. Slice chicken breasts into thin, even strips. Season all over with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4 to 5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Work in batches if needed.
  5. Whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger in a bowl. In a small cup, mix arrowroot powder with 2 tablespoons water to form a smooth slurry.
  6. Pour the sauce over the cooked chicken in the skillet. Bring to a gentle simmer for 2 minutes, then stir in the arrowroot slurry. Stir constantly until the sauce thickens and turns glossy, about 30 to 60 seconds. Turn off heat and let chicken rest in the glaze for 3 to 5 minutes.
  7. Stir together mayonnaise, sriracha, and water until smooth and pourable. Adjust water for desired consistency.
  8. Assemble bowls with rice, sticky chicken, and broccoli. Drizzle with spicy mayo and top with toasted sesame seeds. Serve immediately.

Notes

Store rice, chicken, and sauce separately in the fridge for up to 4 days. Reheat gently and assemble fresh. Use gluten-free soy sauce or tamari to make this recipe gluten-free. Chicken thighs can be substituted for breasts for juicier results.