Save Pin 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, my family was impressed by the balance of sweet and heat. It's become our go-to weeknight meal for when we crave something delicious but not time-consuming.
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 Pin My kids love helping assemble the bowls with their favorite veggies, making dinner time interactive and fun.
Required Tools
Saucepan with lid, large skillet or frying pan, knife and cutting board, mixing bowls
Nutritional Information
Calories: 480, Total Fat: 10 g, Carbohydrates: 67 g, Protein: 28 g (per serving)
Customization & Pairings
For a vegetarian option, swap chicken for firm tofu. Adjust Sriracha to suit your heat preference. Pairs perfectly with a crisp light lager or iced green tea.
Save Pin Serve immediately for best flavor and texture. Leftovers keep well for quick lunches the next day.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces are ideal for even cooking and absorbing the sauce well.
- → Can I use a different rice variety?
Jasmine or basmati rice is recommended for its fluffy texture and fragrance, but any long-grain rice can be used as a substitute.
- → How can I adjust the spice level?
Modify the amount of Sriracha sauce to control the heat, adding less for milder flavor or more for extra spice.
- → What are suitable vegetable options for garnish?
Crisp cucumber, julienned carrot, and shredded red cabbage add freshness and crunch; other fresh vegetables like bell peppers or snap peas can be used.
- → Is there a vegetarian alternative?
Firm tofu can replace chicken, absorbing the Sriracha honey glaze similarly and maintaining the dish’s balance of flavors.