🍯🌶️ Honey Sriracha Chicken Rice Bowls
These honey sriracha chicken rice bowls are the perfect balance of sweet, spicy, and savory. Juicy seared chicken is coated in a glossy honey sriracha glaze, then served over fluffy jasmine rice with fresh vegetables for an easy, flavorful weeknight dinner or meal prep favorite.
Servings 4 servings
Calories 400kcal
Cost $12 for entire recipe
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Mixing bowl
- Small bowl (for slurry)
- Whisk or fork
- Measuring spoons
- measuring cups
- Tongs or spatula
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 1 tbsp neutral oil
- Salt and pepper to taste
Sauce
- 2½ tbsp honey
- 2 tbsp sriracha
- 1¼ tbsp soy sauce
- 2 tsp rice vinegar
- 1 tbsp water
- 2 cloves garlic finely minced
- 1 tsp grated ginger
Thickener
- 1 tsp cornstarch
- 1½ tbsp water
Finish
- ½ tsp sesame oil
- ½ tsp sriracha optional, for finishing heat
Bowls
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli
- ½ cup shredded carrots
- ½ cucumber sliced
- Green onions sliced
- Sesame seeds
Instructions
Sear the chicken
- Heat a large skillet over medium-high heat. Add oil, then chicken in a single layer. Season with salt and pepper. Cook undisturbed for 2–3 minutes until browned, then flip and cook until fully cooked.
Cook aromatics
- Reduce heat slightly. Add garlic and ginger to the pan and cook for 30–45 seconds until fragrant.
Prepare the sauce
- In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and 1 tbsp water.
Add sauce
- Lower heat to medium-low and pour the sauce into the pan. If the pan looks dry, add 1–2 tbsp water to prevent burning.
Simmer
- Cook for 2–3 minutes, stirring occasionally, until the sauce begins to thicken and coat the chicken.
Thicken the sauce
- In a small bowl, mix cornstarch and water. Stir into the pan gradually until the sauce lightly coats the chicken. Do not over-thicken.
Finish
- Turn off heat. Stir in sesame oil and optional ½ tsp sriracha for added heat.
Assemble bowls
- Divide rice among bowls. Top with chicken, vegetables, and garnish with green onions and sesame seeds.
Notes
- For the best flavor, use boneless skinless chicken thighs—they stay juicy and hold up better to the honey sriracha glaze than chicken breasts.
- Make sure to sear the chicken undisturbed for a few minutes before flipping. This builds a rich, savory base that balances the sweet and spicy sauce.
- Always lower the heat before adding the sauce. Honey can burn quickly on high heat, which can make the glaze taste bitter instead of smooth and balanced.
- Cook the garlic and ginger briefly before adding the sauce to avoid any harsh or raw garlic flavor and create a deeper, more rounded taste.
- The sauce should be lightly thick and glossy, not overly sticky. It will continue to thicken as it cools, so avoid adding too much cornstarch.
- If the sauce becomes too thick, simply add a splash of water to loosen it back to a smooth glaze consistency.
- Adjust the spice level easily by adding more or less sriracha. For a milder version, reduce the amount slightly or add a drizzle of honey to balance the heat.
- A small squeeze of fresh lime juice at the end can brighten the entire dish and enhance the sweet and spicy flavors.
- These honey sriracha chicken rice bowls are perfect for meal prep—store the chicken, rice, and vegetables separately for the best texture when reheating.
- This recipe works well with a variety of vegetables like broccoli, carrots, cucumbers, or even cabbage slaw, making it a versatile and customizable rice bowl recipe.