Pin A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce, served over fluffy rice with crisp vegetables. This dish brings together bold Asian-inspired flavors for a quick and satisfying main meal.
I first made this Sriracha Honey Chicken Rice Bowl on a night when I craved something comforting yet vibrant, and it instantly became a weeknight favorite in our home. The irresistible sauce always has everyone coming back for seconds.
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 Making this bowl together sparked some fun family competition over who could build the prettiest bowl. Everyone loves piling on their favorite toppings for a custom meal.
Serving Suggestions
This rice bowl pairs especially well with a crisp, light lager or a glass of iced green tea for a refreshing balance to the spicy glaze.
Allergen & Dietary Information
Contains soy (soy sauce) and sesame (sesame oil, seeds). Always check ingredient labels to confirm allergen safety.
Nutrition Facts
Each serving contains about 480 calories, 10 g total fat, 67 g carbohydrates, and 28 g protein, making this a satisfying and balanced meal.
Pin This Sriracha Honey Chicken Rice Bowl comes together in just over half an hour and delivers a punch of flavor with every bite. Give it a try and make dinner a little more exciting tonight.
Recipe Q&A
- → How do I get tender chicken pieces?
Use boneless, skinless chicken thighs or breasts cut into bite-sized pieces and cook them over medium-high heat until browned and fully cooked for tender, juicy results.
- → Can I adjust the heat level?
Yes, modify the amount of Sriracha sauce in the glaze to suit your preferred spice level, adding more for extra heat or less for a milder flavor.
- → What rice works best for this bowl?
Jasmine or basmati rice both work well, offering a fluffy and fragrant base that complements the flavorful glaze and fresh vegetables.
- → How should I prepare the sauce?
Whisk together Sriracha, honey, soy sauce, minced garlic, rice vinegar, and sesame oil in a small bowl before adding it to the cooked chicken to create a thick, glossy glaze.
- → Can I make this dish vegetarian?
Yes, swap chicken for firm tofu and cook it similarly, allowing the sauce to coat the tofu for a tasty vegetarian alternative.