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–+ servings
Sticky Chicken Bowls

Sticky Chicken Bowls That Make Weeknight Dinners Delightful

Sticky Chicken Bowls combine tender chicken and a sweet-and-spicy sauce, making weeknight dinners delightful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Boneless thighs can be used for richer flavor
  • 2 tablespoons Olive Oil Ideal for searing
  • 1 teaspoon Salt Essential for seasoning
  • 1 teaspoon Pepper Balances sweetness in the sauce
  • 1 teaspoon Chili Powder Adjust for desired spice level
  • 1 teaspoon Smoked Paprika Infuses a subtle smokiness
  • 1 teaspoon Onion Powder Contributes savory depth
  • 1 teaspoon Oregano Adds a hint of earthy warmth
For the Sauce
  • 1/4 cup Soy Sauce Gluten-free tamari works as a substitute
  • 2 tablespoons Honey Essential for sticky glaze
  • 2 tablespoons Rice Vinegar Can replace with apple cider vinegar
  • 2 cloves Garlic (minced) Always opt for fresh when possible
  • 1 tablespoon Sriracha Adjust to taste for spice level
  • 1 tablespoon Sesame Oil Adds richness and nutty flavor
  • 1 teaspoon Ground Ginger Adds warmth to the mix
  • 1 tablespoon Arrowroot Powder Cornstarch can substitute
  • 2 tablespoons Water For slurry with arrowroot powder
For the Bowl
  • 1 cup Rice (uncooked) Best with jasmine or medium-grain
  • 2 cups Broccoli (chopped) Frozen is fine; sauté briefly
  • 1/4 cup Mayo Light mayo is a lower-calorie option
  • 1 tablespoon Sesame Seeds For topping

Equipment

  • large skillet
  • medium bowl
  • Pot

Method
 

Preparing Ingredients
  1. Cook 1 cup of uncooked rice according to package instructions.
  2. Slice 1 pound of chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  3. Chop 2 cups of broccoli into bite-sized pieces.
Cooking Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and add the seasoned chicken strips, cooking for 6–8 minutes until golden brown.
  2. Steam or sauté the broccoli for 3–5 minutes until vibrant and tender.
  3. In a medium bowl, whisk together the sauce ingredients and pour into the skillet with cooked chicken, simmering for 2–3 minutes until thickened.
  4. Mix 1/4 cup mayo with 1 tablespoon sriracha and a teaspoon of water for the spicy mayo drizzle.
  5. Assemble the bowls with rice, topped with chicken, broccoli, spicy mayo, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 15gVitamin A: 500IUVitamin C: 80mgCalcium: 40mgIron: 3mg

Notes

Customize bowls with extra toppings like green onions or sesame seeds. Store leftovers in an airtight container and reheat gently.

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