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 (or cornstarch slurry)
- Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
- For Serving: Sesame seeds
Instructions
- Cook rice according to package instructions and set aside.
- Chop broccoli into florets and slice chicken into thin strips.
- Season chicken with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat olive oil in a large skillet and cook chicken until golden and cooked through.
- Steam or sauté broccoli until tender.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Stir in the arrowroot slurry.
- Pour sauce into the skillet with chicken, simmer until it thickens into a glossy glaze.
- For spicy mayo, whisk together mayonnaise, sriracha, and water until smooth and pourable.
- Assemble bowls with rice, chicken, and broccoli. Drizzle with spicy mayo and sprinkle with sesame seeds.
Notes
- Swap chicken breasts with thighs, shrimp, or tofu for variety.
- Use cauliflower rice for a low-carb option.
- Add shredded carrots, edamame, or bell peppers for extra veggies.
- Top with chopped cashews or peanuts for crunch.
- Use tamari instead of soy sauce to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 559
- Sugar: 24g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
