Save A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce, served over fluffy rice with crisp vegetables.
This recipe quickly became a favorite in my kitchen on busy weeknights. The combination of Sriracha and honey always gets rave reviews from family.
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 the 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 pieces with salt and pepper, add to the 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 the chicken. Toss well and cook for 2-3 minutes until the sauce thickens and coats the chicken.
- Assemble the bowls:
- Divide rice among 4 bowls. Top each with glazed chicken, cucumber slices, carrot, and shredded cabbage.
- Garnish:
- Sprinkle with spring onions, sesame seeds, and cilantro if desired. Serve immediately.
Save We love making this bowl for quick dinners, and everyone gets to customize their veggies. It always makes an easy, colorful meal to share.
Required Tools
Saucepan with lid, large skillet or frying pan, knife, cutting board, mixing bowls
Allergen Information
Contains soy and sesame. Prepared in a facility free from dairy and gluten if using gluten-free soy sauce. Always check ingredient labels to confirm allergen safety.
Nutritional Information
Calories: 480, Total Fat: 10 g, Carbohydrates: 67 g, Protein: 28 g per serving
Save This rice bowl is easy to assemble and always delivers bold flavor. Serve hot and enjoy the layers of taste in every bite.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces cook quickly and absorb the glaze wonderfully.
- → Can I adjust the spice level in the sauce?
Yes, modify the amount of Sriracha sauce to control the heat intensity according to your preference.
- → What rice types pair well with this bowl?
Jasmine or basmati rice are ideal choices, offering a fragrant and fluffy base that complements the chicken and veggies.
- → How do I achieve the perfect sauce consistency?
Cook the sauce with the chicken over medium heat until it thickens slightly and evenly coats each piece.
- → Are there vegetarian alternatives for this dish?
Firm tofu can replace chicken, absorbing the glaze nicely while keeping the dish dairy-free and flavorful.