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Sticky chicken rice bowls with spicy mayo

Sticky Chicken Rice Bowls with Spicy Mayo for Busy Nights

Enjoy these customizable Sticky Chicken Rice Bowls with Spicy Mayo for busy weeknights. Quick, easy, and family-friendly.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken thighs or breasts Thighs offer more juiciness.
  • 1/4 cup Soy sauce Substitute with tamari for gluten-free.
  • 2 tbsp Honey Maple syrup serves as a vegan alternative.
  • 2 tbsp Brown sugar Either light or dark works.
  • 1 tbsp Rice vinegar Substitute with apple cider vinegar if needed.
  • 1 tbsp Sesame oil Opt for light sesame oil for a milder taste.
  • 3 cloves Garlic, minced Fresh is best for optimal flavor.
  • 1 tsp Fresh ginger, grated Fresh is preferred.
  • 1 tbsp Cornstarch Crucial for achieving crispy texture.
  • 1 tbsp Vegetable oil Any high-heat oil works well.
  • 2 Green onions, chopped Add freshness as a garnish.
  • 1 tbsp Sesame seeds Optional for extra crunch.
For the Rice and Sauce
  • 2 cups Cooked jasmine or short-grain rice Brown rice or cauliflower rice are great swaps.
  • 1/3 cup Mayonnaise Greek yogurt can lighten it up.
  • 1-2 tbsp Sriracha Adjust to your spice preference.
  • 1 tsp Lemon or lime juice Fresh juice shines through best.
  • 1/2 tsp Garlic powder Optional if fresh garlic is used.
Optional Toppings
  • Sliced cucumber
  • Shredded carrots
  • Avocado slices
  • Turkey bacon bits Optional.
  • Nori strips or seaweed flakes

Equipment

  • Large skillet
  • Medium Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken and marinate for at least 30 minutes.
  2. Remove the chicken from the refrigerator, drain the marinade, and sprinkle cornstarch over the chicken, tossing gently to coat.
  3. Heat a large skillet with vegetable oil over medium-high heat. Cook the chicken without moving for 3-4 minutes. Flip and cook for another 3-4 minutes until cooked through.
  4. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until thickened. Stir in green onions and optional sesame seeds.
  5. Combine mayonnaise, Sriracha, lemon or lime juice, and garlic powder in a small bowl and mix until smooth.
  6. To serve, place rice in bowls, top with glazed chicken and desired toppings, and drizzle with spicy mayo.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 14gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Marinate overnight for maximum flavor. Coat chicken evenly with cornstarch for a crispy texture. Don't overcrowd the skillet while cooking.

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