# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Sriracha Honey Sauce
05 - 3 tablespoons Sriracha sauce
06 - 3 tablespoons honey
07 - 2 tablespoons soy sauce
08 - 2 cloves garlic, minced
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sesame oil
→ Rice
11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - 1/2 teaspoon salt
→ Vegetables & Garnish
14 - 1 medium cucumber, sliced
15 - 1 large carrot, julienned or thinly sliced
16 - 1 cup red cabbage, thinly shredded
17 - 2 spring onions, sliced
18 - 1 tablespoon sesame seeds
19 - Fresh cilantro leaves (optional)
# Directions:
01 - Rinse 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.
02 - Whisk together Sriracha, honey, soy sauce, garlic, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and cook for 5-6 minutes until browned and cooked through.
04 - Reduce heat to medium. Pour the Sriracha honey sauce over chicken, toss to coat, and cook for 2-3 minutes until sauce thickens and coats the chicken.
05 - Divide rice evenly among four bowls. Top with glazed chicken, cucumber slices, carrot, and shredded cabbage.
06 - Sprinkle spring onions, sesame seeds, and fresh cilantro leaves if desired. Serve immediately.
