Description
This Crispy Loaded Chicken Rice Bowl is packed with tender seasoned chicken, roasted broccoli, fluffy rice, and a sweet and spicy sticky sauce. Finished with creamy spicy mayo and sesame seeds, it’s a flavorful, satisfying dinner that’s perfect for meal prep or an easy weeknight meal.
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 3 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- Sticky Sauce:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons arrowroot powder mixed with 2 tablespoons water to make a slurry (or substitute cornstarch)
- Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2–3 tablespoons water
- Sesame seeds, for topping
Instructions
- Cook the rice according to package directions. Keep warm and set aside.
- Preheat the oven to 425°F (220°C). Chop the broccoli and chicken breasts into bite-sized pieces.
- Place the chicken and broccoli on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, chili powder, smoked paprika, onion powder, and oregano. Toss until evenly coated.
- Spread everything into an even layer and roast for 20–25 minutes, or until the chicken is cooked through and the broccoli is tender and lightly crisped.
- While the chicken cooks, prepare the sticky sauce. Add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a saucepan over medium heat. Bring to a gentle simmer.
- Stir the arrowroot slurry into the sauce and cook for 1–2 minutes, stirring constantly, until thick and glossy.
- Prepare the spicy mayo by whisking together mayonnaise, sriracha, and 2 tablespoons of water. Add another tablespoon of water if needed to reach a drizzling consistency.
- Remove the chicken and broccoli from the oven and toss with the sticky sauce until well coated.
- Divide the cooked rice among serving bowls and top with the sticky chicken and roasted broccoli.
- Drizzle with spicy mayo and sprinkle with sesame seeds. Serve warm.
Notes
- Use cornstarch instead of arrowroot powder if preferred.
- Adjust the amount of sriracha in the sauce and spicy mayo to control the heat.
- For meal prep, store the rice, chicken, and broccoli separately from the spicy mayo when possible.
- Chicken thighs can be substituted for chicken breasts.
- Add sliced green onions or avocado for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired