Pin this A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce, served over fluffy rice with crisp vegetables.
The very first time I made this Sriracha Honey Chicken Rice Bowl, it became an instant favorite in our house, thanks to its irresistible combination of sweet, spicy, and savory flavors that appeals to everyone at the table.
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.
Pin this Gathering around the table with these rice bowls, we all love adding our favorite toppings and competing for who gets the most sesame seeds sprinkled on top!
Serving Suggestions
This rice bowl pairs wonderfully with pickled vegetables, a crisp green salad, or steamed edamame for a complete meal.
Swaps & Variations
Swap chicken for firm tofu for a vegetarian version, adjust Sriracha for your preferred heat, or stir in extra veggies like bell pepper or snap peas.
Required Tools
For best results, use a sturdy saucepan for rice, a large skillet or frying pan for chicken, and sharp knives for prepping vegetables.
Pin this This Sriracha Honey Chicken Rice Bowl is as beautiful as it is satisfying. Enjoy every sweet, spicy, and savory mouthful!
Frequently Asked Recipe Questions
- → What type of chicken works best?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces yield tender, flavorful results.
- → Can I adjust the spice level?
Yes, varying the amount of Sriracha sauce controls the heat to suit your taste.
- → What rice varieties are recommended?
Jasmine or basmati rice provide fragrant, fluffy textures ideal for this bowl.
- → Are there suitable vegetarian options?
Firm tofu can replace chicken for a satisfying plant-based version.
- → How should the sauce be prepared?
Whisk Sriracha, honey, soy sauce, garlic, rice vinegar, and sesame oil for a balanced glaze that coats the protein perfectly.