Sticky Chicken Bowls with Broccoli and Sriracha Mayo
These Healthy Sticky Chicken Bowls feature a sweet honey-soy glaze, roasted chicken, and steamed broccoli over rice, making for a quick and family-friendly meal.
Ingredients
For the marinade and chicken
- 1 lb chicken thighs or breasts Thighs give more flavor; breasts cook quicker.
- 1/2 cup honey
- 1/4 cup soy sauce Substitute tamari for gluten-free.
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated Or use 1 tsp ground ginger in a pinch.
For the bowl assembly
- 2 cups cooked rice White, brown, cauliflower rice.
- 2 cups broccoli florets
- 1/4 cup mayonnaise
- 1 tablespoon sriracha Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until smooth.
- Place chicken in a shallow dish or resealable bag and pour half the marinade over it. Reserve the remaining glaze for basting. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours.
Cooking the chicken and vegetables
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- Arrange marinated chicken on the sheet, spoon some reserved glaze on top, and roast for 25–30 minutes (thighs) or 20–25 minutes (breasts), until chicken reaches 165°F in the thickest part.
- While the chicken roasts, steam broccoli for about 4–6 minutes or until bright green and just tender.
Finishing touches
- In a small bowl, stir together mayonnaise and sriracha to create a spicy mayo. Taste and adjust heat or salt.
- Assemble bowls by spooning rice into bowls, topping with broccoli and sliced sticky chicken, then drizzling with sriracha mayo and adding a crack of black pepper.
Notes
For extra garnishes, consider adding toasted sesame seeds, sliced scallions, a squeeze of lime. This dish can be paired with light alcohol-free beer, green tea, a crisp chicken broth.