Healthy Sticky Chicken Bowls Recipe! Recipe
A delicious and healthy sticky chicken bowl featuring tender chicken strips glazed in a flavorful homemade sticky sauce, served over fluffy rice with steamed broccoli and a spicy mayo drizzle. Perfect for a quick, nutritious, and satisfying meal packed with savory, sweet, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, steaming, simmering
- Cuisine: American fusion with Asian-inspired flavors
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into florets
- 3 large chicken breasts, 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
Sticky Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder mixed with 2 tbsp water (slurry, can substitute with cornstarch)
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook the Rice: Prepare the rice according to package instructions. Once cooked, set aside to keep warm while preparing other components.
- Prep the Broccoli: Chop broccoli into small, bite-sized florets and set aside, ready for steaming or sautéing.
- Season the Chicken: Slice the chicken breasts into strips. In a bowl, season them evenly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano for a balanced blend of spices.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook, turning occasionally, until golden brown and cooked through, about 6-8 minutes.
- Cook the Broccoli: In the same skillet or separately, steam or sauté the broccoli until tender but still crisp, about 4-5 minutes.
- Make the Sticky Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour the sauce over the cooked chicken in the skillet. Add the arrowroot slurry and simmer, stirring frequently, until the sauce thickens and glazes the chicken beautifully.
- Prepare the Spicy Mayo: Stir together mayonnaise, sriracha, and 2 to 3 tablespoons of water until the mixture reaches a pourable consistency perfect for drizzling.
- Assemble the Bowls: Divide the cooked rice between serving bowls. Top each with steamed broccoli and sticky chicken. Drizzle generously with the spicy mayo and sprinkle sesame seeds on top for a crunchy finish.
Notes
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Arrowroot powder is used to thicken the sauce; cornstarch can be used as an alternative.
- Adjust sriracha amounts according to preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: sticky chicken, healthy chicken bowl, easy dinner, sticky sauce, spicy mayo, chicken recipe, meal prep, quick rice bowl
