Save A vibrant rice bowl featuring tender chicken glazed in a sweet and spicy Sriracha honey sauce, served over fluffy rice with crisp vegetables.
This bowl is my go-to when I’m craving takeout-style comfort without the wait. The sticky Sriracha honey chicken always draws everyone to the kitchen and you can easily adjust the heat to suit your mood.
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 requests extra sauce to drizzle on top and loves building their own colorful bowls at the table. It never fails to turn a simple weeknight into something special.
Serving Suggestions
Pair this rice bowl with a crisp, light lager or refreshing iced green tea to balance the heat. For extra crunch, top with roasted peanuts or cashews.
Make It Vegetarian
Substitute the chicken with firm tofu, pan-fried until golden, for a protein-packed vegetarian alternative that soaks up all the sauce.
Storage & Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of water or extra sauce to revive the flavors.
Save Gather your ingredients and dive in for a flavor-packed meal that’s as nourishing as it is delicious. Enjoy mixing and matching your favorite toppings!
Recipe FAQ
- → Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breasts work well. They cook quickly and remain tender when coated with the glaze.
- → How do I adjust the heat level?
Modify the amount of Sriracha sauce in the glaze to suit your preferred spice level, adding more for extra heat or less for mild sweetness.
- → What type of rice is best for this bowl?
Jasmine or basmati rice are ideal for their fluffy texture and mild aroma that complement the flavorful chicken glaze.
- → Can this bowl be made vegetarian?
Yes, replace chicken with firm tofu, preparing it similarly by glazing and serving with the same rice and vegetables.
- → What are good garnishes for extra flavor?
Spring onions, sesame seeds, fresh cilantro, and optionally roasted peanuts or cashews add both flavor and texture.
- → Is this dish suitable for dairy-free diets?
Yes, this bowl contains no dairy ingredients and is naturally dairy-free.