Ingredients
- 2 cups Sticky Rice
- 2 cups Broccoli
- 1 pound Chicken Breasts
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 1/2 cup Soy Sauce
- 1/4 cup Honey
- 2 tablespoons Rice Vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Sriracha
- 1 tablespoon Sesame Oil
- 1 teaspoon Ground Ginger
- 1 tablespoon Arrowroot Powder
- 1/2 cup Mayonnaise
- 1 tablespoon Sesame Seeds
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Instructions
- Rinse the sticky rice until the water runs clear, then cook according to package instructions. Fluff with a fork and keep warm.
- Cut the chicken breasts into bite-sized pieces. Toss with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Heat olive oil in a skillet over medium-high heat. Add chicken pieces and sear until golden, about 5 to 7 minutes. Remove and set aside.
- In the same pan, toss the broccoli with a splash of water and cook covered for a few minutes until bright green and just tender.
- In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until smooth.
- Mix arrowroot powder with a tablespoon of cold water to form a slurry. Pour the sauce into the pan and stir in the slurry, simmer until thickened.
- Add the cooked chicken back to the pan and toss to coat until everything is sticky. Heat through for 1 to 2 minutes.
- Mix mayonnaise with sriracha and a pinch of salt. Serve on the side or drizzle over the finished bowls.
- Spoon sticky rice into bowls, top with broccoli and glazed chicken. Drizzle with spicy mayo and sprinkle sesame seeds. Enjoy immediately.
Notes
- Make sure to rinse the sticky rice to avoid gummy texture. You can use chicken thighs for a juicier option.