Sticky Chicken Bowls with Spicy Mayo and Sesame Seeds Recipe
Introduction
These Sticky Chicken Bowls offer a perfect balance of savory, sweet, and spicy flavors, making them a delicious and satisfying meal. Packed with tender chicken, steamed broccoli, and flavorful rice, they come together quickly for a wholesome dinner any night of the week.
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
- 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
- 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 to make a slurry (or cornstarch)
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Step 1: Cook the rice according to the package instructions and set it aside.
- Step 2: Chop the broccoli into small florets and set aside.
- Step 3: Slice the chicken breasts into strips and season them with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
- Step 4: Heat olive oil in a skillet over medium heat. Add the chicken strips and cook until golden brown and fully cooked through.
- Step 5: Steam or sauté the broccoli until tender, either in the same pan after removing the chicken or in a separate pan.
- Step 6: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and the arrowroot slurry. Pour this sticky sauce into the skillet with the chicken and simmer until the sauce thickens and coats the chicken well.
- Step 7: Mix together the mayonnaise, sriracha, and water to create a spicy mayo drizzle. Adjust water to reach a pourable consistency.
- Step 8: Assemble the bowls by layering rice, chicken with sticky sauce, and broccoli. Drizzle with spicy mayo and sprinkle sesame seeds on top before serving.
Tips & Variations
- For extra crunch, add chopped green onions or toasted peanuts as a topping.
- Substitute chicken breasts with thighs for a juicier, more flavorful option.
- Use cornstarch instead of arrowroot powder if preferred.
- Adjust sriracha in the sauce and mayo to match your heat preference.
Storage
Store leftover sticky chicken bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove to maintain the sauce’s texture. For best results, reheat the chicken and broccoli separately and reassemble just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice works well and adds extra fiber. Just be sure to cook it according to its longer cooking time.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce alternative and ensure all other ingredients are gluten-free.
PrintSticky Chicken Bowls with Spicy Mayo and Sesame Seeds Recipe
This Sticky Chicken Bowls recipe features tender chicken breast strips coated in a flavorful sticky sauce made with soy, honey, and spices, served over fluffy rice with tender broccoli florets, and finished with a creamy spicy mayo and crunchy sesame seeds. A perfect balance of sweet, spicy, and savory flavors for a satisfying and easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Rice and Vegetables
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into small florets
Chicken and Seasonings
- 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 (or cornstarch slurry)
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
Topping
- Sesame seeds for topping
Instructions
- Cook Rice: Prepare the rice according to the package instructions until fluffy, then set aside to keep warm.
- Prepare Broccoli: Chop broccoli into small florets and set aside for cooking.
- Season Chicken: Slice the chicken breasts into strips and season thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano to infuse flavor.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken strips and cook until they develop a golden crust and are cooked through, about 5-7 minutes depending on thickness.
- Cook Broccoli: In the same skillet or separately, steam or sauté the broccoli florets until just tender but still vibrant green, about 4-5 minutes.
- Make Sticky Sauce: Whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and the arrowroot slurry in a bowl. Pour this sauce over the cooked chicken in the skillet and simmer gently until the sauce thickens and coats the chicken beautifully, about 3-5 minutes.
- Prepare Spicy Mayo: Stir together mayonnaise, sriracha, and 2 to 3 tablespoons of water until smooth and pourable, adjusting water to reach your desired consistency.
- Assemble Bowls: Divide the cooked rice among serving bowls. Top each bowl evenly with the sticky chicken and the tender broccoli. Drizzle the spicy mayo over the bowls and sprinkle generously with sesame seeds for added crunch and flavor.
Notes
- Arrowroot powder can be substituted with cornstarch for the slurry.
- Adjust sriracha amounts in the sticky sauce and spicy mayo to customize the spiciness level.
- For gluten-free option, use gluten-free soy sauce.
- Use a non-stick skillet to prevent sticking and ease cooking.
- Rice can be substituted with quinoa or cauliflower rice for variation.
Keywords: sticky chicken bowls, chicken recipe, easy dinner, Asian chicken, honey soy sauce chicken, spicy mayo, healthy chicken bowl
