Save to Pinterest A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce served over fluffy rice with crisp vegetables.
I first made this Sriracha honey chicken rice bowl on a hectic weeknight searching for something bright and comforting. The glaze came out sticky and flavorful perfect with the fresh veggies giving every bite a satisfying crunch.
Ingredients
- Chicken: 500 g (1.1 lb) boneless skinless chicken thighs or breasts cut into bite-sized pieces 1 tbsp vegetable oil 1/2 tsp salt 1/4 tsp black pepper
- Sriracha Honey Sauce: 3 tbsp Sriracha sauce 3 tbsp honey 2 tbsp soy sauce 2 cloves garlic minced 1 tbsp rice vinegar 1 tsp sesame oil
- Rice: 250 g (1 1/4 cups) jasmine or basmati rice 500 ml (2 cups) water 1/2 tsp salt
- Vegetables & Garnish: 1 medium cucumber sliced 1 large carrot julienned or thinly sliced 100 g (1 cup) red cabbage thinly shredded 2 spring onions sliced 1 tbsp sesame seeds Fresh cilantro leaves (optional)
Instructions
- Cook the rice
- Rinse the rice under cold water until water runs clear. Combine rice water and salt in a saucepan. Bring to a boil reduce heat cover and simmer for 12 15 minutes until tender. Remove from heat and let rest covered for 5 minutes.
- Prepare the sauce
- In a small bowl whisk together Sriracha honey soy sauce garlic rice vinegar and sesame oil. Set aside.
- Cook the chicken
- Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper add to pan and cook for 5 6 minutes until browned and cooked through.
- Glaze the chicken
- Reduce heat to medium. Pour the Sriracha honey sauce over chicken. Toss well and cook for 2 3 minutes until sauce thickens and coats chicken.
- Assemble the bowls
- Divide rice among 4 bowls. Top with glazed chicken cucumber carrot and cabbage.
- Garnish
- Sprinkle with spring onions sesame seeds and cilantro if desired. Serve immediately.
Save to Pinterest This recipe quickly became a favorite at our family dinner table with everyone customizing their bowls and reaching for seconds.
Required Tools
Saucepan with lid large skillet or frying pan knife and cutting board mixing bowls
Nutritional Information (per serving)
Calories 480 Total Fat 10 g Carbohydrates 67 g Protein 28 g
Dietary & Allergen Information
Dairy free contains soy and sesame always check ingredient labels to confirm allergen safety
Save to Pinterest This bowl is delicious straight from the stovetop. Adjust Sriracha for your desired heat and enjoy a quick refreshing meal.
Recipe FAQs
- → What type of rice works best with this dish?
Jasmine or basmati rice is recommended for its fluffy texture and subtle fragrance, complementing the bold flavors.
- → Can I substitute chicken with other proteins?
Yes, firm tofu or other lean proteins can be used to adapt the dish while maintaining balance with the glaze.
- → How can I adjust the heat level of the glaze?
Adjust the amount of sriracha in the sauce to make it spicier or milder according to your preference.
- → What vegetables add the best crunch to the bowl?
Cucumber, carrot, and shredded red cabbage provide crisp textures that contrast nicely with the tender chicken.
- → Are there recommended garnishes to enhance flavor?
Spring onions, toasted sesame seeds, and fresh cilantro add aroma, texture, and color to the finished dish.