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Healthy sticky chicken bowls with glazed chicken, rice, broccoli and spicy mayo drizzle

Healthy Sticky Chicken Bowls

Tender chicken in sweet and spicy sticky sauce with fresh vegetables and wholesome rice. Ready in 40 minutes for healthy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 559
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups uncooked rice white, brown, or jasmine
  • 2 small heads broccoli chopped into florets
  • 3 large chicken breasts or 4-5 chicken thighs, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 cup soy sauce low-sodium preferred
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic minced
  • 2 tbsp sriracha adjust to taste
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tbsp water for slurry
  • 1/2 cup mayo for spicy mayo
  • 1 tbsp sriracha for spicy mayo
  • 2-3 tbsp water for spicy mayo
  • sesame seeds for topping

Equipment

  • Large skillet
  • Rice cooker or pot
  • Mixing bowl
  • Whisk

Method
 

  1. Cook 2 cups rice according to package instructions and set aside.
  2. Chop 2 small heads broccoli into small florets and set aside.
  3. Slice chicken breasts into 1-inch strips. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon onion powder, and 1 teaspoon oregano.
  4. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook seasoned chicken 6-8 minutes, turning once, until golden and internal temperature reaches 165°F. Remove and set aside.
  5. Steam or sauté broccoli in same pan or separately for 4-5 minutes until tender-crisp.
  6. Whisk together 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger.
  7. Pour sticky sauce into skillet with chicken over medium heat. Add arrowroot slurry and simmer 2-3 minutes, stirring frequently, until sauce thickens and coats back of spoon.
  8. Mix 1/2 cup mayo, 1 tablespoon sriracha, and 2-3 tablespoons water until smooth and pourable.
  9. Assemble bowls with rice as base, top with sticky chicken, add broccoli, drizzle with spicy mayo, and sprinkle with sesame seeds. Serve immediately.

Notes

Chicken thighs work better than breasts for juicier results. Store components separately for up to 3 days. Cornstarch can substitute for arrowroot powder. Perfect for meal prep - make on Sunday for easy weekday lunches.