Save A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce, served over fluffy rice with crisp vegetables.
The first time I made these rice bowls, the kitchen filled with spicy aromas. It was a hit with my family, who loved adding their own veggie toppings for a fun weeknight dinner.
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 rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes.
- Prepare the sauce:
- In a small bowl, whisk Sriracha, honey, soy sauce, garlic, rice vinegar, and sesame oil. Set aside.
- Cook the chicken:
- Heat vegetable oil in large skillet over medium-high heat. Season chicken pieces with salt and pepper, add to pan, and cook for 5 to 6 minutes until browned and cooked through.
- Glaze the chicken:
- Reduce heat to medium. Pour Sriracha honey sauce over chicken. Toss well and cook for 2 to 3 minutes until sauce thickens and coats 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 This rice bowl became a favorite in our household. We love sharing it on movie nights, letting everyone personalize their dish at the dinner table.
Required Tools
Saucepan with lid, large skillet or frying pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy in the sauce and sesame from the oil and seeds. Prepared in a dairy and gluten free facility if using gluten free soy sauce. Always check labels.
Nutritional Information
Per serving: Calories 480, Total Fat 10 g, Carbohydrates 67 g, Protein 28 g
Save This dish is quick to make and perfect for weeknights. Play with toppings or spice level for a meal everyone will love.
Kitchen Guide
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces work well, offering tenderness and quick cooking.
- → Can I adjust the spice level in the honey glaze?
Yes, increase or decrease the Sriracha amount to tailor the heat to your preference without losing the glaze's balance.
- → What rice is recommended for the bowl?
Jasmine or basmati rice provides a fluffy, fragrant base that complements the glaze and vegetables nicely.
- → Are there any suggested vegetable alternatives?
Crisp vegetables like cucumber, carrot, and red cabbage add texture, but you can also try bell peppers or snap peas for variation.
- → How should I cook the chicken to keep it tender?
Sear chicken pieces in vegetable oil over medium-high heat until browned, then coat and gently cook with the sauce to lock in moisture.