Description
Wholesome sticky chicken bowls with a sweet and savory glaze, served over rice with vibrant broccoli.
Ingredients
Scale
- 2 cups uncooked rice (white or brown), rinsed
- 2 small heads broccoli, cut into bite-size florets
- 3 large boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt (plus more to taste)
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.33 cup low-sodium soy sauce
- 0.25 cup honey or pure maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 0.5 teaspoon ground ginger)
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for slurry)
- 0.25 cup plain Greek yogurt or mayonnaise (for optional drizzle)
- 1 teaspoon sriracha or hot sauce (more to taste, for optional drizzle)
- 2 tablespoons sliced green onions (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Cook the rice according to package instructions, and then fluff it with a fork. Set it aside, keeping it warm for assembling the bowls.
- Cut the broccoli into bite-size florets. Slice the chicken breasts into even strips so they cook quickly and evenly.
- Toss the chicken with salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano in a bowl. Make sure all pieces are well coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden on the outside and cooked through in the center.
- Transfer the cooked chicken to a plate, leaving any browned bits in the skillet to flavor the sticky sauce.
- Whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil in the same pan. Bring this mixture to a gentle simmer.
- Stir in the cornstarch slurry and cook, stirring often, until the sauce thickens and turns glossy enough to coat the back of a spoon.
- Add the cooked chicken back into the skillet and toss until every piece is coated in the sticky glaze. Let it simmer for another 1-2 minutes.
- Steam or sauté the broccoli florets just until crisp-tender and bright green, then season them lightly with salt.
- Stir together the Greek yogurt or mayonnaise with sriracha and a splash of water until smooth and pourable for an optional drizzle.
- Assemble the bowls by adding a scoop of rice to each, topping with the sticky chicken and broccoli, then finishing with the spicy drizzle, green onions, and sesame seeds.
Notes
Marinate the chicken for extra flavor. Adjust the sweetness of the glaze to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sticky chicken, dinner, family meal, comfort food, quick recipe