Description
A delightful blend of flavors featuring tender chicken in a sticky sauce served over rice with vibrant broccoli.
Ingredients
- 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
- 1/2 cup mayo
- 1 tbsp sriracha
- 2-3 tbsp water
- 2 cups uncooked rice
- 2 small heads of broccoli, chopped
- Sesame seeds for topping
Instructions
- Prepare your ingredients: Slice the chicken breasts into strips, mince the garlic, and chop the broccoli.
- Cook rice according to package instructions.
- In a small bowl, mix arrowroot powder with water to create a slurry. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken strips with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.
- Add chicken to the skillet and cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through.
- In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ginger. Pour this sauce over the chicken.
- Bring the mixture to a simmer and slowly whisk in the arrowroot slurry. Cook for 2-3 more minutes until the sauce thickens and is glossy.
- Steam or sauté the broccoli until vibrant and tender.
- To serve, place cooked rice in bowls. Top with sticky chicken and the broccoli.
- Drizzle spicy mayo over the top and sprinkle with sesame seeds for garnish.
Notes
Use coconut aminos instead of soy sauce for a gluten-free version. Fresh garlic provides better flavor than powdered.