Pin 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 recipe as a weeknight dinner when I was craving takeout-style comfort but wanted something fresher and balanced. The spicy-sweet sauce instantly became a family 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 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 When I served this bowl at a weekend family lunch, everyone loved building their own bowls with extra toppings, making the meal feel fun and interactive.
Serving Suggestions
Serve this rice bowl with a side of pickled vegetables or a simple miso soup to round out the meal. A glass of iced green tea or a light lager complements the sweet and spicy flavors perfectly.
Ingredient Swaps
Swap chicken for firm tofu or tempeh for a vegetarian option, or try shrimp for a seafood twist. Add roasted peanuts or cashews for added crunch and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, and assemble bowls fresh for best texture.
Pin Bursting with color and flavor, this Sriracha honey chicken rice bowl is sure to brighten any meal. Enjoy every spicy-sweet bite!
Recipe FAQ
- → How do I achieve tender chicken for this dish?
Use boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cook them over medium-high heat until browned and fully cooked, ensuring they stay moist and tender.
- → Can I substitute the rice with another grain?
Yes, jasmine or basmati rice is recommended for their fluffy texture, but you can use quinoa or cauliflower rice for a different twist.
- → What makes the sauce both sweet and spicy?
The glaze combines honey for sweetness and Sriracha for a spicy kick, balanced with soy sauce, garlic, rice vinegar, and sesame oil for depth.
- → Are there suggestions for additional toppings?
Adding roasted peanuts, cashews, or fresh cilantro adds crunch and freshness to complement the savory glaze and vegetables.
- → How can I adjust the spice level?
Reduce or increase the amount of Sriracha in the sauce to suit your preferred heat level without compromising flavor.
- → Is this suitable for a dairy-free diet?
Yes, all ingredients used are dairy-free, making this dish safe for those avoiding dairy.