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 when craving something nutritious and punchy after a long day. The balanced kick of Sriracha with honey won over my family instantly and made it a regular favorite.
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 pan and cook for 5-6 minutes until browned and cooked through.
- Glaze the chicken:
- Reduce heat to medium. Pour Sriracha honey sauce over chicken. Toss well and cook for 2-3 minutes until sauce thickens and coats 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 This quickly became a family weeknight staple—everyone piles their bowls with favorite veggies for a fun, colorful dinner.
Required Tools
Saucepan with lid, large skillet or frying pan, knife and cutting board, mixing bowls
Allergen Information
Contains soy (soy sauce) and sesame (sesame oil, seeds). Prepared in a facility free from dairy and gluten if using gluten-free soy sauce. Always check ingredient labels to confirm allergen safety.
Nutritional Information
Calories: 480, Total Fat: 10 g, Carbohydrates: 67 g, Protein: 28 g (per serving)
Save The sweet heat and fresh vegetables make this bowl irresistible—bring it together in no time and enjoy every bite.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts cut into bite-sized pieces cook evenly and remain tender when glazed with the sauce.
- → Can I substitute the rice with another grain?
Yes, jasmine or basmati rice is preferred for fluffy texture, but quinoa or brown rice can be used for a different nutritional profile.
- → How spicy is the Sriracha honey glaze?
The glaze balances sweetness from honey with moderate heat from Sriracha. Adjust the Sriracha amount to suit your preferred spice level.
- → Are there suggested garnishes to enhance the flavor?
Spring onions, toasted sesame seeds, and fresh cilantro add crunch, nuttiness, and freshness that complement the bowl's flavors.
- → Is there a vegetarian alternative to the chicken?
Firm tofu can replace chicken, absorbing the glaze well and maintaining a similar texture in this dish.