Healthy Sticky Chicken Bowls
Healthy Sticky Chicken Bowls combine tender glazed chicken, fluffy rice, and bright broccoli in one cozy bowl for an easy, nourishing dinner recipe.
Equipment
- Large skillet
- Medium Saucepan
- Cutting Board
- Sharp knife
Ingredients
- 2 cup 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 tbsp olive oil
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.33 cup low-sodium soy sauce
- 0.25 cup honey or pure maple syrup
- 2 clove garlic, minced
- 1 tsp grated fresh ginger or 1/2 tsp ground ginger
- 2 tsp sesame oil
- 2 tsp cornstarch mixed with 2 tbsp water for slurry
- 0.25 cup plain Greek yogurt or mayonnaise for optional drizzle
- 1 tsp sriracha or hot sauce more to taste, for optional drizzle
- 2 tbsp sliced green onions for garnish
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Cook the rice according to package instructions, then fluff with a fork and set aside, keeping it warm for assembling the bowls.
- Cut the broccoli into bite-size florets and slice the chicken breasts into even strips so they cook quickly and evenly.
- In a bowl, toss the chicken with salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano until 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.
- In the same pan, whisk together soy sauce, honey, garlic, ginger, and sesame oil, then bring 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, then simmer for 1–2 minutes.
- Meanwhile, steam or sauté the broccoli florets just until crisp-tender and bright green, then season lightly with salt.
- For an optional drizzle, stir together the Greek yogurt or mayonnaise with sriracha and a splash of water until smooth and pourable.
- Assemble the bowls by adding a scoop of rice to each, topping with sticky chicken and broccoli, then finishing with the spicy drizzle, green onions, and sesame seeds.
Notes
- Use chicken thighs instead of breasts if you prefer a richer, juicier bowl.
- Adjust the sweetness and heat of the sticky sauce by playing with the honey and sriracha amounts.
- Keep components separate for meal prep and assemble bowls just before serving for best texture.