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Honey Sriracha Chicken Rice Bowls Recipe

Honey Sriracha Chicken Rice Bowls Recipe is sweet, spicy, and incredibly comforting. Juicy chicken gets coated in a sticky honey sriracha sauce and served over fluffy rice with fresh vegetables. This easy homemade dinner comes together quickly and tastes even better than takeout. Perfect for busy weeknights, meal prep, or cozy family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 520 kcal

Equipment

  • Large skillet or frying pan
  • Medium pot for rice
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Tongs

Ingredients
  

  • 1½ pounds boneless chicken breasts, cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup honey
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 2 green onions, chopped
  • sesame seeds, for garnish

Instructions
 

Prepare the Rice

  • Cook the jasmine rice according to package instructions. Fluff it gently with a fork once finished. Set it aside and keep it warm while preparing the chicken and sauce.

Season the Chicken

  • Place the chicken cubes into a bowl. Add garlic powder, paprika, salt, and black pepper. Toss everything well so every piece gets coated with seasoning evenly.

Make the Sauce

  • In another bowl, mix honey, sriracha, soy sauce, minced garlic, rice vinegar, and sesame oil. Stir until smooth and glossy. The smell already feels sweet and spicy together.

Cook the Chicken

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces carefully. Cook for about 7 to 8 minutes until golden brown and fully cooked inside.

Add the Honey Sriracha Sauce

  • Pour the prepared sauce into the skillet with the chicken. Stir gently while cooking for 2 to 3 minutes. The sauce becomes thick and beautifully sticky around the chicken.

Prepare the Bowl Ingredients

  • Slice the cucumber and avocado. Shred the carrots if needed. Chop the green onions. Arrange everything nearby so building the bowls becomes quick and easy.

Assemble the Rice Bowls

  • Scoop warm rice into serving bowls. Add the honey sriracha chicken on top. Arrange cucumbers, carrots, and avocado around the chicken for a colorful presentation.

Garnish and Serve

  • Sprinkle green onions and sesame seeds over each bowl. Serve immediately while warm. The sweet heat tastes amazing with cool fresh vegetables and fluffy rice.

Notes

  • Use chicken thighs for juicier meat and richer flavor.
  • Add broccoli or snap peas for more vegetables.
  • Reduce sriracha if you prefer mild spice.
  • Add extra honey for a sweeter sauce.
  • Use cauliflower rice for a lighter version.
  • Marinate the chicken for 30 minutes for deeper flavor.
  • Top with crushed peanuts for extra crunch.
  • Store leftovers in airtight containers for up to 4 days.
  • Keep vegetables separate for fresher texture.
  • Reheat chicken and rice in the microwave for 1 to 2 minutes.
Keyword Honey Sriracha Chicken Rice Bowls Recipe