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Healthy Sticky Chicken Bowls

A comforting and flavorful Asian-inspired chicken bowl featuring sticky honey soy sauce, tender chicken, fluffy rice, and vibrant broccoli, perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 3 large chicken breasts (sliced into even 1-inch strips) Chicken thighs can be used for extra juiciness.
  • 0.5 cup soy sauce (low-sodium option works great) Can use coconut aminos for gluten-free option.
  • 0.5 cup honey (pure preferred) Maple syrup can be substituted for vegan options.
  • 0.25 cup rice vinegar
  • 3 cloves garlic (minced fresh)
  • 2 tablespoons sriracha Adjust to heat preference.
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 2 teaspoons arrowroot powder (mixed with 2 tablespoons water) Cornstarch can be used as a substitute.
For the Rice and Vegetables
  • 2 cups uncooked rice (white or brown) Makes about 6 cups cooked. Brown rice adds more fiber.
  • 2 small heads broccoli (chopped into bite-sized florets) Fresh is best; frozen can be used if short on time.
  • 2 tablespoons olive oil
  • 1 teaspoon salt To season chicken.
  • 0.5 teaspoon pepper To season chicken.
  • 1 teaspoon chili powder To season chicken.
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
For the Spicy Mayo
  • 0.5 cup mayo For spicy mayo.
  • 1 tablespoon sriracha For spicy mayo, adjust to heat preference.
  • 2 tablespoons water To thin it, use 2 to 3 tablespoons for desired consistency.
For Topping
  • sesame seeds For topping.

Method
 

Cooking Rice
  1. Start by cooking rice according to package directions and set aside.
Preparing Ingredients
  1. Chop broccoli into uniform small florets and slice chicken breasts into even 1-inch wide strips.
  2. Season chicken strips with salt, pepper, smoked paprika, chili powder, onion powder, and oregano; toss to coat.
Cooking Chicken
  1. In a large skillet, heat olive oil over medium-high heat until shimmering.
  2. Add chicken strips in a single layer and sauté for 5 to 7 minutes per side until golden brown and cooked through.
Cooking Broccoli
  1. Steam or sauté broccoli in a separate pan until tender-crisp, about 3 to 4 minutes.
Making the Sauce
  1. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
  2. Pour the sauce mixture into the skillet with cooked chicken and bring to a gentle simmer.
  3. Add the arrowroot slurry while stirring constantly until the sauce thickens.
Assembly
  1. Let the chicken rest in the glaze for 3 to 5 minutes.
  2. Whisk together mayo, sriracha, and enough water until smooth for the spicy mayo.
  3. Assemble your bowls by layering rice, glazed chicken, steamed broccoli, and drizzle with spicy mayo and sesame seeds on top.

Notes

For extra flavor, marinate chicken strips in honey-soy mixture for about 30 minutes before cooking. Adjust sriracha based on spice preference.