Ingredients
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
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 to make a slurry (can substitute with cornstarch)
Spicy Mayo:
1/2 cup mayo
1 tbsp sriracha
2–3 tbsp water
Topping:
Sesame seeds
Instructions
1. Cook the rice according to package instructions and set aside.
2. Chop the broccoli into small florets and set aside.
3. Slice the chicken breasts into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
4. Heat the oil in a skillet, add the chicken, and cook until golden and fully cooked through.
5. Steam or sauté the broccoli in the same pan or separately until tender.
6. Whisk together the sticky sauce ingredients in a bowl, pour into the skillet with the chicken, and simmer until thickened.
7. Stir together the spicy mayo ingredients (mayo, sriracha, and water) until it is pourable.
8. Assemble the bowls with a base of rice, topped with the chicken and broccoli. Drizzle with spicy mayo and garnish with sesame seeds.
Notes
You can adjust the heat by adding more or less sriracha to both the sauce and mayo.
For meal prep, store components separately and assemble when ready to eat.
Add shredded carrots or edamame for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian-inspired, fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 559kcal
- Sugar: 34g
- Sodium: 1553mg
- Fat: 25g
- Carbohydrates: 73g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 21mg