Honey Sriracha Chicken Rice Bowls (Print-Friendly Version)
Caramelized chicken with spicy honey Sriracha glaze, broccoli, and creamy lime sauce over rice. Fast and flavorful.
# What You’ll Need to Make This:
→ Chicken and Marinade
01 -
450 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
60 ml honey
03 -
30–45 ml Sriracha sauce, adjusted to taste
04 -
15 ml soy sauce
05 -
15 ml apple cider vinegar
06 -
2 cloves garlic, minced
07 -
1 tsp ground ginger
08 -
Salt and black pepper, to taste
→ Cooking
09 -
30 ml olive oil
→ Creamy Lime Sauce
10 -
120 g Greek yogurt
11 -
30 ml mayonnaise
12 -
Juice and zest of 1 lime
13 -
1 clove garlic, minced
14 -
Salt, to taste
→ Bowl Assembly
15 -
340 g cooked white or brown rice
16 -
150 g steamed broccoli florets
17 -
Sliced green onions, for garnish
18 -
Sesame seeds, for garnish
# How to Prepare:
01 -
In a mixing bowl, whisk together honey, Sriracha, soy sauce, apple cider vinegar, minced garlic, ground ginger, salt, and pepper until combined.
02 -
Add chicken thigh pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to infuse flavor.
03 -
Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade and add to skillet. Sear for 5–7 minutes per side until caramelized and the internal temperature reaches 75°C. Let rest briefly, then slice.
04 -
In a separate bowl, combine Greek yogurt, mayonnaise, lime juice, zest, minced garlic, and salt. Whisk until smooth and set aside.
05 -
Portion cooked rice into serving bowls. Top with steamed broccoli and sliced chicken. Drizzle generously with creamy lime sauce.
06 -
Garnish each bowl with sliced green onions and a sprinkle of sesame seeds. Serve immediately for best texture and flavor.
# Extra Tips:
01 -
For meal prep, store components separately and assemble just before serving to maintain freshness.
02 -
Adjust Sriracha amount for desired heat level.