Ingredients
Scale
- 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
- 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)
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions and set aside.
- Chop broccoli into small florets and set aside.
- Slice chicken breasts into strips and season with salt, pepper, paprika, chili powder, onion powder, and oregano.
- Heat oil in a skillet, add chicken, and cook until golden and fully cooked through.
- Steam or sauté broccoli in the same pan or separately until tender.
- Whisk together sticky sauce ingredients in a bowl, pour into the skillet with chicken, and simmer until thickened.
- Stir together spicy mayo using mayo, sriracha, and water until pourable.
- Assemble bowls with rice, chicken, broccoli, drizzle spicy mayo, and top with sesame seeds.
Notes
- You can substitute arrowroot powder with cornstarch for the sauce.
- Adjust sriracha to taste for desired spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg