Sticky Chicken Bowls
A quick and easy weeknight meal featuring chicken in a sweet, sticky sauce served over jasmine rice and broccoli.
Ingredients
For the Base
- 2 cups uncooked jasmine rice or medium-grain recommended
For the Chicken
- 3 large chicken breasts lean, quick-cooking, and easy to slice into strips
- 2 tbsp olive oil for searing the chicken
- 1 tsp salt to season the chicken
- 1/2 tsp pepper balances the sweetness
- 1 tsp chili powder adds gentle warmth; adjust to taste
- 1 tsp smoked paprika gives a subtle smokiness
- 1 tsp onion powder rounds out the savory profile
- 1 tsp oregano a hint of herbaceous warmth
For the Sauce
- 1/2 cup soy sauce salty backbone of the sauce
- 1/2 cup honey makes the sauce sticky and irresistible
- 1/4 cup rice vinegar brightens the sauce
- 3 cloves garlic, minced aromatic punch
- 2 tbsp sriracha delivers heat
- 2 tsp sesame oil adds nutty depth
- 1 tsp ground ginger warm spice that complements other flavors
- 2 tsp arrowroot powder mixed with 2 tbsp water thickens the sauce without cloudiness
For the Spicy Mayo Drizzle
- 1/2 cup mayo base for the spicy mayo drizzle
- 1 tbsp sriracha for added heat
- 2-3 tbsp water to thin the mayo
To Serve
- 2 small heads broccoli, chopped provides color and crunch
- Sesame seeds for topping nutty crunch and pretty finish
Instructions
Preparation
- Start the rice according to package directions with a 1:1.5 ratio of rice to water and simmer until tender.
- Chop the broccoli into bite-size pieces. Steam or blanch for 3–4 minutes until bright green and slightly crisp, or roast at 425°F (220°C) for 10–12 minutes.
Chicken Preparation
- Slice the chicken breasts into even strips about 1/2-inch thick.
- Toss the chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
Cooking the Chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken strips in a single layer and sear for about 3–4 minutes per side until golden and nearly cooked through.
Making the Sauce
- In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, 2 tbsp sriracha, sesame oil, and ground ginger.
- Pour the sauce into the skillet with the seared chicken. Bring to a simmer and stir to coat.
- Mix arrowroot powder with 2 tbsp water, then stir into the simmering sauce. Continue to cook for 2–3 minutes until glossy and thickened.
Preparing the Spicy Mayo
- Stir together 1/2 cup mayo and 1 tbsp sriracha. Thin with 2–3 tbsp water until drizzable.
Assembling the Bowls
- Spoon cooked rice into bowls, add steamed broccoli, then top with sticky chicken and extra sauce from the pan.
- Drizzle with spicy mayo and sprinkle sesame seeds on top.
Notes
For best texture, serve immediately. Reheating may soften broccoli. Chicken can be swapped for thighs and rice can be substituted for a whole-grain option.