Healthy Sticky Chicken Bowls Recipe! Recipe
This Healthy Sticky Chicken Bowls recipe features tender chicken breast strips coated in a flavorful sticky sauce, served over fluffy rice and vibrant steamed broccoli. The dish is complemented with a spicy mayo drizzle and crunchy sesame seeds for an irresistible, well-balanced meal that is perfect for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing, Steaming, Simmering
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped into small 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 to make a slurry (substitute cornstarch if desired)
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook Rice: Prepare rice according to the package instructions until fluffy. Set aside and keep warm.
- Prepare Broccoli: Chop broccoli into small florets and set aside.
- Season Chicken: Slice chicken breasts into strips, then season evenly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for about 5-7 minutes, turning occasionally, until golden brown and fully cooked through.
- Cook Broccoli: Steam or sauté the broccoli florets in the same skillet or a separate pan until they are tender but still vibrant green, about 4-5 minutes.
- Make Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this mixture into the skillet with the cooked chicken, then stir in the arrowroot slurry. Simmer the sauce over medium heat, stirring occasionally, until it thickens and coats the chicken nicely, about 3-4 minutes.
- Prepare Spicy Mayo: In a small bowl, mix mayonnaise with sriracha and gradually add water 1 tablespoon at a time until the sauce is pourable and smooth.
- Assemble Bowls: Divide the cooked rice into bowls, top with cooked chicken coated in sticky sauce and steamed broccoli. Drizzle the spicy mayo over each bowl and sprinkle with sesame seeds for garnish.
Notes
- Arrowroot powder can be substituted with cornstarch if not available.
- Adjust the amount of sriracha in the sticky sauce and spicy mayo to control the heat level.
- Use low sodium soy sauce to reduce the sodium content.
- For added crunch, consider topping with chopped green onions or crushed peanuts.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sticky chicken, healthy chicken recipe, chicken bowl, spicy mayo, broccoli chicken rice bowl, easy dinner recipe, low fat chicken
