Description
Sticky Chicken Poke Bowls feature tender glazed chicken with a sweet and savory sticky sauce, served over fluffy jasmine rice with crisp broccoli, shredded carrots, creamy avocado, and a spicy mayo drizzle. This vibrant and comforting rice bowl is perfect for a quick weeknight dinner or meal prep, combining a variety of textures and bold flavors in every bite.
Ingredients
For the Base:
- 2 cups uncooked jasmine or medium-grain rice
For the Chicken:
- 3 large chicken breasts, sliced into strips
- 2 tbsp olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
For the Sticky Sauce:
- 1/2 cup soy sauce (low sodium optional)
- 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 (slurry)
For the Bowls:
- 2 small heads broccoli, chopped
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 1/2 cup seaweed salad (optional)
- Sesame seeds, for garnish
Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2–3 tbsp water (to thin)
Instructions
- Cook Rice: Cook the rice according to package instructions until fluffy. Once done, fluff with a fork and set aside.
- Season Chicken: In a bowl, season the sliced chicken breasts with salt, black pepper, smoked paprika, chili powder, onion powder, and dried oregano, ensuring even coating.
- Cook Chicken: Heat olive or avocado oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook until golden brown and fully cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- Prepare Broccoli: Steam or lightly sauté the chopped broccoli until tender-crisp, ensuring it retains a bit of crunch.
- Make Sticky Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet over medium-low heat. Pour the sticky sauce mixture over the chicken. Stir in the arrowroot slurry and simmer gently until the sauce thickens and coats the chicken well, about 3-5 minutes. Be careful not to burn the sauce.
- Prepare Spicy Mayo: Mix mayonnaise with sriracha and thin with 2-3 tablespoons of water until smooth and drizzle-ready.
- Assemble Bowls: In individual bowls, layer cooked rice, steamed broccoli, shredded carrots, sliced avocado, chicken coated in sticky sauce, and optional seaweed salad. Drizzle each bowl with the spicy mayo and sprinkle with sesame seeds as garnish. Serve immediately.
Notes
- Lower the heat when adding the honey-based sauce to prevent it from burning.
- If the sauce thickens too quickly, add 1–2 tablespoons of water to loosen it.
- Use chicken thighs instead of breasts for a juicier texture.
- Great meal prep recipe—store components separately and refrigerate for up to 4 days.
- Swap rice for cauliflower rice for a low-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian-inspired
