Healthy Sticky Chicken Bowls You’ll Love for Dinner Tonight

Healthy Sticky Chicken Bowls are a delightful fusion of sweet and spicy wonders that make for a nourishing and satisfying meal without the calories.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breasts Boneless skinless thighs can be used for extra juiciness.

For the Vegetables

2 cups Broccoli Swap with bell peppers or snap peas for variety.

For the Rice Base

2 cups Sticky Rice Jasmine or basmati makes a great alternative.

For the Cooking Oil

2 tablespoons Olive Oil Feel free to use any neutral oil.

For Seasoning

1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Chili Powder Omit for a milder dish.
1 teaspoon Smoked Paprika Provides a rich, smoky undertone.
1 teaspoon Onion Powder
1 teaspoon Oregano

For the Sticky Sauce

1/2 cup Soy Sauce Use gluten-free soy sauce or tamari for a GF option.
1/4 cup Honey Maple syrup can serve as a substitute.
2 tablespoons Rice Vinegar Apple cider vinegar works in a pinch.
3 cloves Garlic Freshly minced for the best flavor.
1 tablespoon Sriracha Adjust according to heat preferences.
1 teaspoon Sesame Oil Optional but a great flavor enhancer.
1 teaspoon Ground Ginger Fresh ginger can be substituted.
1 tablespoon Arrowroot Powder Cornstarch can be an alternative.

For the Spicy Mayo

1/2 cup Mayonnaise Any creamy dressing works here.
2 tablespoons Sriracha Adjust to taste.
1 tablespoons Sesame Seeds For garnish.

Equipment

medium saucepan
large skillet
Mixing Bowl
meat thermometer

Method

Cooking Steps

Cook the rice according to package instructions until tender and slightly gluey, about 15-20 minutes.
Prepare the broccoli by steaming it for 4-5 minutes until vibrant green and tender.
Season the chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
Cook the seasoned chicken in a skillet with olive oil for 6-8 minutes until golden brown and fully cooked.
Make the sticky sauce by whisking soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder.
Pour the sticky sauce over the cooked chicken and let it simmer for 3-4 minutes until thickened.
Prepare the spicy mayo by mixing mayonnaise, sriracha, and a splash of water until smooth.
Assemble the bowls with rice, broccoli, sticky chicken, spicy mayo, and garnish with sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days. Freeze cooked chicken and sauce for up to 3 months.

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