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 was craving something sweet, savory, and a bit spicy without a long prep time. It quickly became a staple on busy nights because it delivers maximum flavor with minimal effort.
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 My family always asks for extra sauce to drizzle over their rice, and it’s a meal that gets everyone around the table fast.
Serving Suggestions
Pair with a light lager or a cold glass of iced green tea to cool the palate. Add roasted peanuts or cashews for even more texture.
Allergen Information
This recipe contains soy (soy sauce) and sesame (sesame oil seeds). Use gluten-free soy sauce if needed and always check labels for allergen safety.
Nutrition Facts
Each serving has approximately 480 calories 10 g fat 67 g carbohydrates and 28 g protein.
Save This bowl brings big flavor and freshness to your table in under 40 minutes. Enjoy experimenting with your favorite toppings.
Recipe Questions & Answers
- → What type of rice works best for this bowl?
Jasmine or basmati rice are ideal choices for their fragrant aroma and fluffy texture that complement the dish.
- → Can I adjust the spice level in the sauce?
Yes, simply reduce or increase the amount of sriracha sauce to suit your preferred heat level.
- → What can be used as a vegetarian alternative?
Firm tofu can replace chicken, absorbing the flavorful glaze while maintaining protein content.
- → How do I achieve the perfect glaze on the chicken?
Cook the chicken until browned, then reduce heat and toss it in the sauce for 2-3 minutes until it thickens and evenly coats the pieces.
- → What garnishes enhance the bowl’s flavor and texture?
Spring onions, toasted sesame seeds, and fresh cilantro leaves add brightness, crunch, and herbal notes to the dish.