Ingredients
Scale
- 2 cups uncooked rice
- 2 small heads broccoli (chopped)
- 3 large chicken breasts
- 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
- 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 to make a slurry (sub cornstarch)
- 1/2 cup mayo
- 1 tbsp sriracha
- 2 –3 tbsp water
- sesame seeds for topping
Instructions
- Cook rice as per package instructions; set aside.
- Chop broccoli into florets; steam or sauté until tender.
- Slice chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat olive oil in a skillet over medium heat; cook chicken strips until golden brown.
- In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot slurry. Add to skillet with chicken and simmer until thickened.
- Assemble bowls by layering rice at the bottom, then adding sticky chicken and broccoli on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 15g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg