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Sticky chicken rice bowls with spicy mayo

Sticky Chicken Rice Bowls with Spicy Mayo: Flavorful Bliss Await!

Sticky chicken rice bowls with spicy mayo are a vibrant explosion of flavors perfect for busy weeknights.
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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
  • 4 pieces Chicken Thighs or Breasts Thighs preferred for juiciness.
  • 1/4 cup Soy Sauce Use tamari for gluten-free version.
  • 2 tablespoons Honey
  • 2 tablespoons Brown Sugar Can substitute with agave syrup.
  • 2 cloves Garlic Minced, fresh preferred.
  • 1 tablespoon Ginger Grated, fresh preferred.
  • 2 tablespoons Cornstarch
For Cooking
  • 2 tablespoons Vegetable Oil Canola or grapeseed oil recommended.
  • 2 tablespoons Green Onions Chopped, for garnish.
  • 1 tablespoon Sesame Seeds For garnish.
For the Rice
  • 2 cups Jasmine or Short-Grain Rice Use brown or cauliflower rice if desired.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Greek yogurt can be used instead.
  • 2 tablespoons Sriracha Adjust for spice level.
  • 1 tablespoon Lemon or Lime Juice Can use vinegar as a substitute.
  • 1/2 teaspoon Garlic Powder

Equipment

  • mixing bowl
  • Skillet
  • shallow bowl

Method
 

Preparation
  1. In a mixing bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth.
  2. Add chicken thighs or breasts to the marinade, ensuring coverage. Refrigerate for at least 30 minutes.
  3. Once marinated, coat chicken in cornstarch for a crispy texture.
Cooking
  1. Heat vegetable oil in a skillet over medium-high heat. Cook chicken in a single layer until golden brown, about 3-4 minutes per side.
  2. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until thickened. Add green onions and sesame seeds.
Final Assembly
  1. In a separate bowl, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder. Adjust for spice level.
  2. To assemble, serve jasmine rice topped with chicken and drizzle spicy mayo over the top. Garnish with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Best when marinated overnight for richer flavors. Store in airtight containers for up to 4 days.

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