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Sticky Chicken Bowls Recipe

Sticky Chicken Bowls Recipe: Your New Favorite Comfort Dish

This Sticky Chicken Bowls Recipe is a comforting and quick meal perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breasts lean protein source that's quick to cook and easy to slice into strips.
  • 2 tablespoons Olive Oil for searing chicken; adds richness and flavor.
  • 1 teaspoon Salt enhances all other flavors; essential for seasoning.
  • 1 teaspoon Pepper balances the sweetness; adjust according to your taste.
  • 1 teaspoon Chili Powder provides gentle warmth; modify for desired spice level.
  • 1 teaspoon Smoked Paprika adds subtle smokiness to enhance the overall flavor.
  • 1 teaspoon Onion Powder rounds out the savory note in the chicken.
  • 1 teaspoon Oregano brings herbaceous warmth for a well-rounded flavor.
For the Sauce
  • 1/2 cup Soy Sauce salty backbone that adds umami flavor.
  • 1/4 cup Honey the star of the show, making the sauce irresistibly sticky.
  • 2 tablespoons Rice Vinegar brightens and balances the sauce adding tanginess.
  • 2 cloves Garlic contributes aromatic punch that enhances overall taste.
  • 1 tablespoon Sriracha infuses heat; adjust based on your spice preference.
  • 1 tablespoon Sesame Oil enriches the sauce with a lovely nutty depth.
  • 1 teaspoon Ground Ginger adds warmth; complements the other bold flavors.
  • 1 tablespoon Arrowroot Powder thickens the sauce; cornstarch can be a substitute.
For the Mayo Drizzle
  • 1/2 cup Mayo forms the base for a creamy spicy mayo drizzle.
  • 1 tablespoon Water thins the mayo for easy pourability; adjust as needed.
For the Base
  • 1 cup Uncooked Rice serves as the fluffy foundation, soaking up all that delicious sauce.
  • 2 cups Broccoli adds vibrant color and crunch; can use frozen, but be sure to thaw first.
For the Topping
  • 2 tablespoons Sesame Seeds sprinkle on top for nutty crunch and to elevate the bowl’s presentation.

Equipment

  • skillet
  • Pot
  • bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the rice by cooking uncooked rice according to package instructions. Once cooked, fluff with a fork and set aside.
  2. Wash and chop the broccoli into small florets, ensuring they're bite-sized. Set aside.
  3. Slice the chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Heat a skillet over medium-high heat with olive oil. Cook the seasoned chicken strips for about 6-7 minutes until golden brown.
  5. Steam or sauté the broccoli in a separate pan for about 4-5 minutes until bright green and tender.
  6. Make the sticky sauce by whisking together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Pour over cooked chicken and simmer for 3-4 minutes.
  7. Prepare the spicy mayo drizzle by whisking mayo, sriracha, and water until smooth.
  8. Assemble the bowls by layering rice, chicken, and broccoli, then drizzle with spicy mayo and sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 70mgCalcium: 20mgIron: 2mg

Notes

Make the sticky sauce in advance and store in the fridge. For uniform cooking, cut the chicken into even strips.

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