Description
These Healthy Sticky Chicken Rice Bowls are the perfect mix of sweet, savory, and slightly spicy flavors, all packed into a wholesome, balanced meal. With juicy, glazed chicken, fluffy rice, and crisp-tender broccoli, this dish is perfect for meal prep or a quick weeknight dinner. Ready in just 30 minutes, it’s a simple yet satisfying way to enjoy an Asian-inspired meal at home!
Ingredients
For the Chicken
- 3 large chicken breasts (diced into bite-sized pieces)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
For the Sticky Sauce
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup honey
- ¼ cup rice vinegar
- 3 cloves garlic (minced)
- 2 tbsp sriracha (adjust for spice level)
- 2 tsp sesame oil
- 1 tsp ground ginger
- 2 tsp arrowroot powder + 2 tbsp water (for thickening)
For the Bowl
- 2 cups uncooked rice (Jasmine or Basmati)
- 2 small heads of broccoli (chopped)
For the Spicy Mayo Drizzle (Optional)
- ½ cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water (to thin for drizzling)
- Sesame seeds (for garnish)
Instructions
- Cook the Rice & Broccoli
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- Steam or sauté the chopped broccoli until bright green and slightly tender.
- Prepare & Cook the Chicken
- Toss diced chicken with olive oil, salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat a large skillet over medium heat and cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
- Make the Sticky Sauce
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger.
- Pour the sauce into the skillet with the chicken and let it simmer for 2 minutes.
- Mix arrowroot powder with water to make a slurry, then stir it into the sauce to thicken.
- Assemble the Bowls
- Start with a base of steamed rice.
- Add the sticky chicken and broccoli on top.
- Drizzle with spicy mayo and sprinkle sesame seeds for garnish.
Notes
- Swap chicken for tofu to make it vegetarian.
- Reduce sriracha if you prefer a milder dish.
- Store leftovers in meal-prep containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired