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–+ servings
Sticky Chicken Bowls

Irresistible Sticky Chicken Bowls for Quick Comfort Food

Enjoy these quick and comforting Sticky Chicken Bowls, featuring tender chicken, fluffy rice, and vibrant broccoli.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts sliced into strips
  • 2 tablespoons Olive Oil or any cooking oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Onion Powder optional
  • 1 teaspoon Oregano or Italian seasoning
For the Sauce
  • 1/2 cup Soy Sauce or gluten-free tamari
  • 1/4 cup Honey or maple syrup
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 2 cloves Garlic minced
  • 1 teaspoon Sriracha optional
  • 1 teaspoon Sesame Oil or neutral cooking oil
  • 1 teaspoon Ground Ginger fresh ginger adds more flavor
  • 1 tablespoon Arrowroot Powder mixed with water
For the Rice & Toppings
  • 1/4 cup Mayo or Greek yogurt
  • 1-2 tablespoons Water to thin out the mayo
  • 1 cup Uncooked Rice Jasmine or medium-grain
  • 2 cups Broccoli chopped, frozen can be used
  • 1 tablespoon Sesame Seeds for topping

Equipment

  • Large skillet
  • Mixing Bowl
  • Pot for rice

Method
 

Step‑by‑Step Instructions for Sticky Chicken Bowls
  1. Cook rice according to package instructions, usually bringing water to a boil and simmering for about 15 minutes on low heat. Fluff the rice with a fork, cover, and set aside.
  2. Slice the chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  3. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through.
  4. Add chopped broccoli to the skillet and sauté for about 3-4 minutes until tender-crisp.
  5. Whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder mixed with water. Pour into the skillet with chicken and simmer for about 2-3 minutes until thickened.
  6. In a small bowl, mix mayo, sriracha, and water to create a drizzle for the bowls.
  7. Divide rice into bowls, top with chicken and broccoli, drizzle with spicy mayo, and sprinkle sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Customize your veggies and ensure ingredients like the sauce are stored separately if there are leftovers for best texture.

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