Description
Prepare quick, flavorful chicken bowls featuring a sweet and spicy honey sriracha glaze served over rice.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 3 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1/2 cup sliced green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic powder, and ginger to make the sauce. Set aside half of the sauce for later use.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until browned and cooked through.
- Pour the reserved half of the sauce over the cooked chicken in the skillet. Stir constantly and cook for 1 to 2 minutes until the sauce thickens and coats the chicken well.
- To assemble the bowls, divide the cooked rice among four bowls. Top the rice with the glazed chicken and steamed broccoli florets.
- Drizzle the remaining uncooked sauce over the chicken and rice. Garnish each bowl with sliced green onions and sesame seeds before serving.
Notes
- You can substitute chicken thighs for breasts if you prefer a richer flavor.
- For a quicker meal, use pre-cooked rice.
- Adjust the amount of sriracha to control the heat level.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 35g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg