Honey Sriracha Chicken Rice Bowls
These Honey Sriracha Chicken Rice Bowls feature tender chicken glazed in a sweet and spicy sauce, served over fluffy rice with fresh veggies for a quick and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1 cup jasmine rice
- 1/4 cup honey
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- Sesame seeds, for garnish
- Salt and pepper, to taste
Instructions
- Cook jasmine rice according to package instructions and keep warm.
- In a bowl, whisk together honey, sriracha, soy sauce, and rice vinegar to make the sauce.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add sliced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add the red bell pepper and broccoli florets; stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour the honey sriracha sauce over the chicken and veggies, toss to coat evenly, and cook for another 2 minutes until heated through and slightly thickened.
- Divide cooked jasmine rice into bowls, top with the honey sriracha chicken and veggies.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For extra crunch, add chopped peanuts or serve with a side of pickled cucumbers to balance the heat.