Print

Sticky Chicken Bowls with Spicy Mayo and Sesame Seeds Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

A delicious and easy-to-make Sticky Chicken Bowl featuring tender chicken strips coated in a sweet and spicy sticky sauce, served with steamed broccoli and fluffy rice. Perfect for a quick weeknight dinner that packs bold flavors and wholesome ingredients.

Ingredients

Scale

Rice

  • 2 cups uncooked rice

Vegetables

  • 2 small heads broccoli, chopped into small florets

Chicken and Seasoning

  • 3 large chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano

Sticky Sauce

  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tbsp water (slurry, substitution for cornstarch)

Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 tbsp sriracha
  • 2–3 tbsp water (to thin)

Garnish

  • Sesame seeds for topping

Instructions

  1. Cook Rice: Prepare the uncooked rice according to the package instructions. Once cooked, set the rice aside to keep warm.
  2. Prepare Broccoli: Chop the broccoli into small florets and either steam or sauté them until tender, either in the same pan as the chicken or separately.
  3. Season Chicken: Slice the chicken breasts into strips. Season thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano to build a flavorful base.
  4. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until they are golden brown on the outside and fully cooked through (no longer pink inside).
  5. Make Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Pour this sauce into the skillet with the cooked chicken. Add the arrowroot slurry and simmer gently, stirring occasionally, until the sauce thickens and coats the chicken evenly.
  6. Prepare Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and water until smooth and pourable. Adjust water quantity to reach desired consistency.
  7. Assemble Bowls: Divide the cooked rice into serving bowls. Top with the sticky chicken and tender broccoli florets. Drizzle the spicy mayo over the bowls and garnish generously with sesame seeds for a nutty crunch.

Notes

  • Arrowroot powder is used as a thickening agent; cornstarch can be substituted if unavailable.
  • You can adjust the amount of sriracha in the sticky sauce and spicy mayo according to your desired spice level.
  • Steaming broccoli preserves nutrients better, but sautéing adds extra flavor.
  • For a gluten-free version, use tamari or a gluten-free soy sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.

Keywords: Sticky chicken bowls, chicken skillet recipe, easy chicken dinner, sweet and spicy chicken, quick rice bowl, broccoli chicken bowl

Find it online: https://tastewithamy.com/sticky-chicken-bowls-with-spicy-mayo-and-sesame-seeds-recipe/