Description
A delightful twist on traditional chicken dinners, featuring tender chicken, vibrant broccoli, and fluffy rice drizzled with a spicy mayo.
Ingredients
- 2 cups uncooked rice
- 2 small heads broccoli, chopped
- 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 (to make a slurry)
- 1/2 cup mayo
- 1 tbsp sriracha
- 2–3 tbsp water (to adjust mayo consistency)
- Sesame seeds for topping
Instructions
- Cook the rice according to package instructions and set aside.
- Chop the broccoli into small florets.
- Slice the chicken breasts into strips. Season with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken strips and cook for 6-8 minutes, until golden and fully cooked.
- In the same pan, steam or sauté the broccoli until tender.
- Whisk together the soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger in a bowl.
- Pour the sauce over the cooked chicken and let it simmer until it thickens slightly.
- For spicy mayo, combine mayo, sriracha, and water until pourable.
- Assemble bowls: start with rice, top with chicken and broccoli, drizzle spicy mayo, and sprinkle sesame seeds.
Notes
Adjust spice levels based on personal preference. Refrigerate leftovers in airtight containers for up to three days.
