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 dish is perfect for busy weeknights or when you crave an Asian-inspired meal that's both satisfying and full of flavor.
I first made this rice bowl when I needed a flavorful, satisfying dinner with minimal fuss. The combination of sweet honey and spicy Sriracha quickly made it a household favorite, especially with the fresh crunch of the vegetables on top.
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 This meal is always a hit with my family especially on nights when we want something colorful and fun to build together at the table. Everyone can add their favorite veggies and garnish for a personalized dinner experience.
Serving Suggestions
This rice bowl shines with iced green tea on the side, or try a crisp light lager for an adult pairing. Add a wedge of lime for a zesty finish if you like extra brightness.
Variations
Swap in firm tofu for the chicken to make it vegetarian, or use different veggies like snap peas or bell peppers for variety. Roasted peanuts or cashews add extra crunch if desired.
Nutritional Information
Each serving provides approximately 480 calories 10 g total fat 67 g carbohydrates and 28 g protein making it balanced and nourishing for any meal.
Save Try this Sriracha honey chicken rice bowl for a fast and delicious weeknight dinner. Everyone will love customizing their own bowl at the table!
Recipe FAQ
- → How do I make the chicken tender?
Use boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, and cook over medium-high heat until browned and cooked through to ensure tenderness.
- → Can I substitute the rice type?
Yes, jasmine or basmati rice both work well as they provide a light, fluffy base that complements the glaze and vegetables.
- → How spicy is the Sriracha honey glaze?
The glaze balances heat from Sriracha with sweetness from honey, which you can adjust by adding more or less Sriracha to suit your taste.
- → What vegetables work best in this bowl?
Cucumber, julienned carrots, thinly shredded red cabbage, and spring onions add crisp texture and vibrant color to the bowl.
- → Can I make this dairy-free?
This dish is naturally dairy-free, using soy sauce and sesame oil as flavor components without any dairy ingredients.
- → Are there any suggested garnishes?
Sesame seeds and fresh cilantro leaves enhance the dish with nutty notes and fresh herbal aromas.