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–+ servings
Sticky Chicken Bowls

Sticky Chicken Bowls: Flavorful, Healthy Takeout at Home

Delicious Sticky Chicken Bowls, a flavorful and healthy takeout alternative packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Uncooked rice Substitute jasmine or basmati for a twist.
  • 2 cups Broccoli Can be steamed or sautéed.
For the Chicken
  • 1 pound Chicken breasts Opt for thighs for extra flavor.
  • 1 tablespoon Olive oil Swap with avocado oil if desired.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Chili powder For mild kick.
  • 1 teaspoon Smoked paprika Essential for rich flavors.
  • 1 teaspoon Onion powder Enhances seasoning.
  • 1 teaspoon Oregano A great complement to spices.
For the Sticky Sauce
  • 1/4 cup Soy sauce Use gluten-free if needed.
  • 2 tablespoons Honey Can substitute with maple syrup.
  • 2 tablespoons Rice vinegar Apple cider vinegar works too.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Sriracha Adjust for heat level.
  • 1 tablespoon Sesame oil Can be swapped with neutral oil.
  • 1 teaspoon Ground ginger Fresh ginger elevates flavor.
  • 1 tablespoon Arrowroot powder Mix with water to thicken.
For the Garnish
  • 1/4 cup Mayo Greek yogurt is a healthier alternative.
  • 1 tablespoon Sriracha Adjust for desired spice levels.
  • 2 tablespoons Sesame seeds Sprinkle generously.

Equipment

  • Skillet
  • Saucepan
  • mixing bowl
  • Measuring cups
  • cutting board
  • Knife

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions, typically bringing water to a boil, then simmering for 15–20 minutes.
  2. Prepare broccoli by rinsing and chopping into small florets. Slice chicken breasts into uniform strips.
  3. Season chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano in a mixing bowl.
  4. Heat a skillet over medium heat, add olive oil, and cook the seasoned chicken for 6–8 minutes until golden brown.
  5. Steam or sauté broccoli in the skillet or a separate pan until tender, about 3–4 minutes.
  6. Make the sticky sauce by whisking together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot powder.
  7. Pour the sticky sauce into the skillet with cooked chicken and simmer for 3 minutes until thickened.
  8. Mix mayonnaise, sriracha, and a splash of water in a small bowl for spicy mayo.
  9. Assemble the bowls: add rice, layer with chicken and broccoli, drizzle with spicy mayo, and top with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

For best taste, assemble bowls fresh before serving, especially if components were stored separately.

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