Description
A bold and flavorful rice bowl featuring tender chicken glazed in a spicy-sweet sauce, served over steamed rice with fresh vegetables and garnished with green onions and sesame seeds.
Ingredients
Units
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 4 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup red cabbage, shredded
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, garlic, and ginger to make the glaze sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.
- Reduce heat to medium, pour in the glaze sauce, and stir to coat the chicken.
- Add the cornstarch slurry to the pan and stir. Simmer for 2–3 minutes until the sauce thickens and glazes the chicken.
- To assemble the bowls, divide the cooked rice into 4 bowls.
- Top each bowl with glazed chicken, shredded carrots, cucumber, and red cabbage.
- Garnish with sliced green onions and sesame seeds if using. Serve immediately.
Notes
- Substitute chicken breast if preferred.
- Adjust sriracha amount for more or less heat.
- Can be made ahead and packed for lunch bowls.
- Add avocado or a fried egg for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg