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–+ servings
Sticky chicken rice bowls with spicy mayo

Sticky Chicken Rice Bowls with Spicy Mayo for a Flavor Boost

Delightful Sticky Chicken Rice Bowls with Spicy Mayo that are customizable and perfect for meal prep!
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs or Breasts Thighs for juiciness, breasts for lean option
  • 1/4 cup Soy Sauce Tamari for gluten-free
  • 2 tablespoons Honey Maple syrup for vegan
  • 1 tablespoon Brown Sugar Coconut sugar as alternative
  • 1 tablespoon Rice Vinegar Apple cider vinegar as substitute
  • 1 tablespoon Sesame Oil Light version for milder flavor
  • 2 cloves Garlic (minced)
  • 1 tablespoon Fresh Ginger (grated) Fresh preferred over ground
For the Texture
  • 2 tablespoons Cornstarch Potato starch as alternative
  • 2 tablespoons Vegetable Oil Canola or avocado oil substitute
For the Rice and Topping
  • 2 cups Jasmine or Short-Grain Rice Brown or cauliflower rice as alternatives
  • 2 stalks Green Onions (chopped) Chives can work too
  • 1 tablespoon Sesame Seeds Optional garnish
For the Spicy Mayo
  • 1/2 cup Mayonnaise Greek yogurt for a lighter choice
  • 2 tablespoons Sriracha Chili paste as alternative
  • 1 tablespoon Lemon or Lime Juice Fresh juice is best
  • 1 teaspoon Garlic Powder

Equipment

  • large skillet
  • Mixing Bowl
  • shallow dish

Method
 

Instructions
  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until combined. Add chicken, cover, and marinate for at least 30 minutes or overnight.
  2. Remove the marinated chicken and let sit for 10 minutes. Drain the marinade and coat the chicken with cornstarch.
  3. Heat vegetable oil in a skillet over medium-high heat. Add coated chicken and cook for 6-8 minutes until golden and cooked through.
  4. Pour reserved marinade into skillet and simmer for 2-3 minutes until sauce thickens and coats chicken.
  5. In a small bowl, mix mayonnaise, Sriracha, lemon or lime juice, and garlic powder until smooth.
  6. Assemble bowls with rice, glazed chicken, green onions, sesame seeds, and drizzle spicy mayo on top.
  7. Serve warm and enjoy, customizing with any additional toppings you like.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

Customize with toppings like sliced cucumbers or chopped vegetables for extra crunch.

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