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 this Sriracha honey chicken rice bowl was on a busy night and it instantly became a favorite in our home for its punchy flavors and easy preparation.
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 saucepan. Bring to boil, reduce heat, cover, and simmer 12-15 minutes until tender. Remove from heat and let rest covered 5 minutes.
- Prepare the sauce:
- In 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 with salt and pepper add to pan and cook 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 2-3 minutes until sauce thickens and coats chicken.
- Assemble the bowls:
- Divide rice among 4 bowls. Top each with glazed chicken cucumber carrot and cabbage.
- Garnish:
- Sprinkle with spring onions sesame seeds and cilantro if desired. Serve immediately.
Save We love gathering around the kitchen table to dig into these rice bowls for lunch on weekends—everyone adds their favorite toppings!
Required Tools
Saucepan with lid, large skillet or frying pan, knife cutting board, mixing bowls
Allergen Information
Contains soy (soy sauce) and sesame (sesame oil, seeds). Prepared in dairy- and gluten-free facility if using gluten-free soy sauce. Always check ingredient labels for allergen safety.
Nutritional Information (per serving)
Calories: 480, Total Fat: 10 g, Carbohydrates: 67 g, Protein: 28 g
Save This easy chicken rice bowl is sure to perk up your mealtime with its bold flavors and colorful presentation.
Recipe FAQ
- → Can I use chicken breasts or thighs?
Both boneless, skinless chicken breasts and thighs work well. Thighs offer a juicier texture, while breasts are leaner.
- → What type of rice is best for this bowl?
Jasmine or basmati rice provides a fragrant and fluffy base that pairs nicely with the bold sauce and vegetables.
- → How spicy is the Sriracha honey sauce?
The sauce balances heat from Sriracha with sweetness from honey, creating a mild to moderate spice level adjustable by amount used.
- → Can I prepare this dish vegetarian?
Yes, substituting firm tofu for chicken provides a similar texture and absorbs the flavorful sauce well.
- → How do I get the sauce to thicken properly?
After adding the sauce to the cooked chicken, simmer it on medium heat for a few minutes to reduce and coat the chicken evenly.