Description
Juicy seasoned chicken, crisp broccoli, and fluffy rice tossed with a glossy sweet-spicy soy-honey glaze, finished with creamy sriracha mayo and sesame.
Ingredients
Scale
- Uncooked rice 2 cups
- Broccoli small florets 2 small heads
- Chicken breasts sliced 3 large
- Olive oil 2 tbsp
- Salt 1 tsp
- Black pepper 1/2 tsp
- Chili powder 1 tsp
- Smoked paprika 1 tsp
- Onion powder 1 tsp
- Oregano 1 tsp
Sticky Sauce:
- Soy sauce 1/2 cup
- Honey 1/2 cup
- Rice vinegar 1/4 cup
- Garlic minced 3 cloves
- Sriracha 2 tbsp
- Sesame oil 2 tsp
- Ground ginger 1 tsp
- Arrowroot powder 2 tsp mixed with water 2 tbsp or cornstarch equal amoun
Spicy Mayo:
- Mayonnaise 1/2 cup
- Sriracha 1 tbsp
- Water 2–3 tbsp to thin
- Sesame seeds to finish
Instructions
- Cook rice per package; keep warm.
- Prep broccoli into small florets; set aside.
- Season chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Sear chicken in olive oil over medium-high until golden and 165°F/74°C; remove to plate.
- Steam or sauté broccoli until crisp-tender.
- Whisk soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a simmer; whisk in slurry and cook until glossy.
- Return chicken to pan; toss in sauce to coat.
- Stir mayo, sriracha, and water until pourable.
- Assemble bowls with rice, chicken, broccoli; drizzle spicy mayo, sprinkle sesame seeds.
Notes
- Use Greek yogurt instead of mayo for a higher-protein drizzle.
- Swap brown rice or quinoa for extra fiber, or cauliflower rice to lower carbs.
- For gluten-free, use tamari and ensure sriracha is GF.
- Meal prep by storing sauce separately; drizzle after reheating for best texture.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Chicken
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 610Kcal
- Sugar: 28g
- Sodium: 1430mg
- Fat: 20g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 36g
Keywords: Sticky Chicken Bowls