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Sticky Chicken Bowls with Spicy Mayo and Sesame Seeds Recipe

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★★★★★

4.7 from 71 reviews

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.

Ingredients

Scale

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

  1. Cook Rice: Prepare the rice according to the package instructions until fluffy, then set aside to keep warm.
  2. Prepare Broccoli: Chop broccoli into small florets and set aside for cooking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://chefmilacook.com/sticky-chicken-bowls-with-spicy-mayo-and-sesame-seeds-recipe/