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Healthy Sticky Chicken Bowls

Healthy Sticky Chicken Bowls for a Quick Flavor Boost

Enjoy these Healthy Sticky Chicken Bowls, a quick and nourishing meal with delicious Asian-inspired flavors that keep you satisfied.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Uncooked Rice Substitute with quinoa for a gluten-free option.
For the Vegetables
  • 2 cups Broccoli Feel free to use fresh or frozen.
For the Chicken
  • 1 lb Chicken Breasts Boneless, skinless thighs can be used for more flavor.
  • 2 tablespoons Olive Oil Replace with avocado oil for a higher smoke point.
  • 1 teaspoon Salt Opt for low-sodium alternatives for a healthier choice.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Chili Powder Can be omitted for less spice.
  • 1 teaspoon Smoked Paprika Feel free to skip if not available.
  • 1 teaspoon Onion Powder Can substitute with fresh onions.
  • 1 teaspoon Oregano Italian seasoning works too.
For the Sticky Sauce
  • 1/4 cup Soy Sauce Use gluten-free soy sauce or tamari as needed.
  • 3 tablespoons Honey Maple syrup is a good vegan substitute.
  • 2 tablespoons Rice Vinegar Apple cider vinegar may work as a substitute.
  • 2 cloves Garlic Minced; garlic powder can be used but is less fragrant.
  • 1 teaspoon Sriracha Adjust based on your spice tolerance.
  • 1 tablespoon Sesame Oil Peanut oil is a good alternative.
  • 1/2 teaspoon Ground Ginger Feel free to use fresh ginger instead.
  • 1 tablespoon Arrowroot Powder Cornstarch can be used as an alternative.
For the Spicy Mayo
  • 1/2 cup Mayo Swap for vegan mayo for a dairy-free version.
  • 1 tablespoon Sriracha Adjust according to spice preference.
  • 1 tablespoon Sesame Seeds Optional for garnish.

Equipment

  • Large skillet
  • Medium bowl
  • small bowl
  • Pot
  • steamer

Method
 

Step-by-Step Instructions
  1. Cook the rice according to package instructions, typically rinsing and boiling for about 15-20 minutes. Let it sit covered after cooking.
  2. Chop the broccoli into florets and steam or sauté in a pot with water for about 4-5 minutes until tender.
  3. Slice the chicken breasts into strips and season with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
  4. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes until golden brown and cooked through.
  5. Prepare the sticky sauce by whisking together soy sauce, honey, rice vinegar, minced garlic, Sriracha, sesame oil, ground ginger, and arrowroot powder.
  6. Once the chicken is done, pour the sticky sauce over it and simmer for 2-3 minutes until thickened.
  7. Mix mayo, Sriracha, and water in a bowl to create the spicy mayo.
  8. Assemble the bowls by placing rice as the base, topped with chicken, broccoli, spicy mayo, and sesame seeds.
  9. Serve immediately for the best flavor experience.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 10IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Avoid overcooking the sauce and store rice separately from the chicken if preparing ahead.

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