Save 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 when I craved something satisfying yet full of bright flavors after a long workday. It fast became a weeknight staple in my kitchen due to its punchy taste and fast prep.
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 12-15 minutes until tender. Remove from heat, 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 pan, and cook for 5-6 minutes until browned and cooked through.
- Glaze the chicken:
- Reduce heat to medium. Pour Sriracha honey sauce over chicken. Toss well and cook for 2-3 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 colorful rice bowl made dinner a laughter-filled moment around our table, especially when choosing extra toppings together. Even picky eaters enjoyed customizing theirs with favorite garnishes.
Required Tools
Saucepan with lid, large skillet or frying pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy (soy sauce) and sesame (sesame oil, seeds). 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
Per serving: Calories 480, Total Fat 10 g, Carbohydrates 67 g, Protein 28 g
Save This rice bowl tastes best freshly made, so enjoy right away for the ultimate sweet-spicy flavor and crunchy texture.
Recipe Guide
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces work well, offering tenderness and easy glazing.
- → Can I substitute the rice variety?
Yes, jasmine or basmati rice both provide fluffy, fragrant grains that complement the spicy and sweet flavors.
- → How spicy is the Sriracha honey glaze?
The glaze balances mild heat from Sriracha with sweetness from honey, making it flavorful but not overwhelmingly spicy.
- → What vegetables add the best texture contrast?
Cucumber, carrot, and shredded red cabbage contribute crisp, fresh crunch that contrasts nicely with tender chicken and soft rice.
- → Are there any suggested garnishes for added flavor?
Spring onions, sesame seeds, and fresh cilantro offer aroma and brightness that enhance each bite.