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Sticky Chicken Bowls

Sticky Chicken Bowls: A Quick & Comforting Family Favorite

Sticky Chicken Bowls are a quick and comforting family favorite, featuring tender chicken glazed in a savory sauce with broccoli and rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Lean, quick-cooking protein
  • 1 tablespoon Olive Oil For sautéing the chicken
  • 1 teaspoon Salt Essential for seasoning
  • 1 teaspoon Pepper Adjust according to taste
  • 1 teaspoon Chili Powder Modify based on heat preference
  • 1 teaspoon Smoked Paprika Introduces smokiness
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
For the Sticky Sauce
  • 1/3 cup Soy Sauce Salty backbone of the sauce
  • 1/4 cup Honey Gives the sauce stickiness
  • 2 tablespoons Rice Vinegar Brightens the flavors
  • 2 cloves Garlic Fresh minced
  • 1 tablespoon Sriracha Adjust for heat
  • 1 tablespoon Sesame Oil Adds nutty depth
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Arrowroot Powder Thickens the sauce
For the Creamy Spicy Mayo
  • 1/2 cup Mayo Base for creamy drizzle
  • 1 tablespoon Water Used to thin mayo
For Serving
  • 2 cups Rice (Jasmine or Medium-Grain) Forms the bowl's base
  • 2 cups Broccoli Chopped into small florets
  • 2 tablespoons Sesame Seeds For topping

Equipment

  • Large Skillet
  • Mixing Bowl
  • measuring cups
  • measuring spoons
  • rice cooker
  • Whisk

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions, about 15-20 minutes. Fluff with a fork and set aside.
  2. Chop the broccoli into small florets. Sauté in olive oil over medium heat for 3-5 minutes until bright green and tender.
  3. Slice chicken breasts into strips. Season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Let marinate for 5 minutes.
  4. In the same skillet, heat more olive oil and cook chicken strips for about 5-6 minutes, until golden brown and fully cooked.
  5. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, Sriracha, sesame oil, ground ginger, and arrowroot powder. Pour over cooked chicken and simmer for 3-5 minutes until sauce thickens.
  6. In a separate bowl, mix mayo with water until pourable. Adjust water for desired thickness.
  7. Assemble bowls with rice, sticky chicken, and broccoli; drizzle with spicy mayo and sprinkle sesame seeds on top.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 32gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

This recipe is easily adaptable; you can swap chicken for tofu or add seasonal veggies to suit your family's tastes.

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