Irresistibly Healthy Sticky Chicken Bowls
A nutritious and flavorful dish combining sticky rice, tender chicken, and crisp broccoli, perfect for any weeknight dinner or meal prep.
Ingredients
For the Sticky Chicken
- 1 cup Sticky Rice (Jasmine or basmati)
- 1 pound Chicken Breasts (boneless skinless thighs are an option)
- 2 tablespoons Olive Oil Sesame oil enhances flavor
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Chili Powder More for extra heat
- 1 teaspoon Smoked Paprika
- 1 teaspoon Onion Powder Fresh onions may be used
- 1 teaspoon Oregano
- 1/4 cup Soy Sauce Tamari for gluten-free
- 2 tablespoons Honey Or maple syrup
- 2 tablespoons Rice Vinegar Apple cider vinegar alternative
- 2 cloves Garlic Fresh is best
- 1 teaspoon Sriracha Adjust for desired spice
- 1 teaspoon Sesame Oil To taste
- 1 teaspoon Ground Ginger Fresh ginger substitute
- 1 tablespoon Arrowroot Powder Or cornstarch
- 1/2 cup Mayonnaise Greek yogurt for a lighter option
- 1 tablespoon Sriracha Adjust with water for consistency
For the Broccoli
- 2 cups Broccoli Steamed or sautéed
Instructions
Prepare the Sticky Rice
- Rinse the sticky rice under cold water until the water runs clear, removing excess starch.
- Soak the rice for about 30 minutes for even cooking.
- Cook the rice in a rice cooker or on the stovetop according to package instructions, aiming for a slightly chewy texture, and set aside.
Marinate the Chicken
- Place chicken breasts in a bowl or zip-lock bag.
- Add olive oil, salt, pepper, chili powder, smoked paprika, onion powder, oregano, and half of the soy sauce.
- Shake or mix well to coat the chicken and allow it to marinate for at least 15 minutes.
Cook the Chicken
- Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil.
- Add marinated chicken breasts and cook for about 5-7 minutes on each side until cooked through and golden.
- Remove chicken and let it rest for a few minutes before slicing into thin strips.
Prepare the Sauce
- In the same skillet, reduce heat to medium and add minced garlic, cooking for about 30 seconds until fragrant.
- Add remaining soy sauce, honey, rice vinegar, Sriracha, and ground ginger.
- Mix arrowroot powder with water to create a slurry and add it to the sauce, stirring until it thickens slightly.
Cook the Broccoli
- Steam or sauté the broccoli until tender and bright green, taking around 5 minutes. Season lightly with salt.
Assemble the Bowls
- Start with a serving of sticky rice in each bowl, layer sliced chicken and top with broccoli.
- Drizzle the prepared sauce over each bowl, and mix in sesame oil if desired.
Make the Creamy Sauce (Optional)
- In a small bowl, combine mayonnaise with Sriracha and add water until desired consistency is reached.
- Drizzle this over the bowls for an added creamy touch.
Notes
Store leftovers in airtight containers. Separate components (chicken, sauce, rice, broccoli) for optimal freshness. Leftovers last up to three days in the refrigerator. Reheat gently, adding a splash of water to the rice if it’s dry.