Ingredients
Scale
- For the Chicken:
- 3 large chicken breasts, sliced
- 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
- For the Sauce:
- 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 + 2 tbsp water
- For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water
- For Assembly:
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- Sesame seeds for topping
Instructions
- Cook rice according to package instructions and set aside.
- Chop broccoli into florets and prepare all ingredients.
- Season sliced chicken with salt, pepper, paprika, chili powder, onion powder, and oregano.
- Heat olive oil in a skillet and cook chicken until golden and cooked through.
- Steam or sauté broccoli until tender.
- Whisk together sauce ingredients, add to skillet, and simmer until thickened.
- Mix mayonnaise, sriracha, and water to create spicy mayo.
- Assemble bowls with rice, chicken, broccoli, drizzle sauce and spicy mayo, and top with sesame seeds.
Notes
- Sauce can be made ahead and stored in the fridge for up to 3 days.
- If sauce thickens too much, add a little hot water when reheating.
- Swap rice for quinoa, farro, or cauliflower rice for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 18 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg