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–+ servings
Healthy Sticky Chicken Bowls

Savor Healthy Sticky Chicken Bowls with Garlic Goodness

Enjoy Healthy Sticky Chicken Bowls packed with flavor and nutrients for a delicious, guilt-free dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rice Can substitute jasmine or basmati rice.
  • 2 cups Broccoli Can be swapped with snap peas or spinach.
For the Chicken
  • 1 pound Chicken Breasts Can substitute with chicken thighs for more flavor.
  • 1 tablespoon Olive Oil Used for sautéing the chicken.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Chili Powder Adjust according to preference.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Onion Powder Can use fresh onion if preferred.
  • 1 teaspoon Oregano
For the Sticky Sauce
  • 1/2 cup Soy Sauce Can substitute with gluten-free soy sauce.
  • 1/4 cup Honey Alternative sweeteners like maple syrup or agave can be used.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a replacement.
  • 3 cloves Garlic Freshly minced.
  • 1 teaspoon Sriracha Adjust for spice level.
  • 1 tablespoon Sesame Oil Vegetable oil can be used as an alternative.
  • 1 teaspoon Ground Ginger Fresh ginger can be substituted.
  • 1 tablespoon Arrowroot Powder Can use cornstarch mixed with water as an alternative.
For the Spicy Mayo
  • 1/4 cup Mayo Greek yogurt is a healthier alternative.
  • 1-2 tablespoons Sriracha Adjust to your liking.
  • 1 tablespoon Water Use to thin out mayo to desired consistency.

Equipment

  • Large Skillet
  • mixing bowl
  • pot

Method
 

Directions
  1. Cook the rice according to package instructions, usually about 15-20 minutes, and set aside.
  2. Chop broccoli into bite-sized florets and prepare by steaming or sautéing until bright green and tender, about 5-7 minutes.
  3. Slice chicken breasts into strips and season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
  4. Heat olive oil in a skillet over medium-high heat, add seasoned chicken, and cook for 6-7 minutes until golden brown and cooked through.
  5. In the same skillet, add chopped broccoli and steam or sauté until tender, about 5-7 minutes.
  6. Whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger, and arrowroot powder. Pour over the cooked chicken and simmer for 3-5 minutes until sauce thickens.
  7. Mix mayo, sriracha, and water in a bowl until achieving a drizzle-able consistency for the spicy mayo.
  8. Assemble bowls with rice as the base, layer on sticky chicken and broccoli, and drizzle with spicy mayo. Optionally, sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Can freeze chicken and sauce for up to 2 months, thaw overnight before reheating.

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