Description
A fast and flavorful sticky chicken rice bowl with juicy seared chicken thighs glazed in a soy-honey-garlic sauce, paired with fluffy jasmine rice, crisp-tender broccoli, and finished with a creamy sriracha mayo drizzle. Balanced, satisfying, and endlessly customizable.
Ingredients
1 ½ pounds boneless skinless chicken thighs
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon grated ginger
2 garlic cloves, minced
1 tablespoon neutral oil (avocado or grapeseed)
2 cups cooked jasmine rice
2 cups broccoli florets
⅓ cup mayonnaise (Duke’s or Kewpie)
1 ½ tablespoons sriracha
½ lime, juiced
1 tablespoon chopped scallions
1 teaspoon toasted sesame seeds
Instructions
1. In a bowl, mix soy sauce, honey, vinegar, garlic, and ginger. Add chicken and marinate for at least 20 minutes.
2. Heat a cast iron skillet over medium-high heat for 5 minutes.
3. Add oil, then cook chicken in a single layer for 3–4 minutes without moving.
4. Flip chicken and cook another 3 minutes until glaze is dark and sticky and chicken reaches 165°F internally.
5. Remove chicken and let it rest 3–5 minutes, then slice.
6. Steam broccoli for 2–3 minutes until bright green and crisp-tender.
7. In a small bowl, whisk mayo, sriracha, and lime juice to make the spicy mayo.
8. Assemble bowls: scoop rice, top with sliced chicken and broccoli.
9. Drizzle spicy mayo over everything.
10. Garnish with scallions and sesame seeds. Serve immediately.
Notes
Use boneless chicken thighs for best flavor and texture.
Let the chicken rest before slicing to retain juices.
Add spicy mayo after reheating, never before.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
Keywords: sticky chicken rice bowl, spicy mayo chicken, skillet chicken bowl