Spicy Sriracha Chicken Bowls

Spicy Sriracha Chicken Bowls

A quick and flavorful weeknight dinner featuring tender chicken glazed in a spicy Sriracha sauce, served over brown rice with steamed broccoli.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: dinner

Cuisine: Asian

Calories: 485

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 lbs boneless, skinless chicken breasts , cut into 1-inch cubes
1/4 cup Sriracha sauce (adjust to your spice preference)
1/4 cup honey
3 tablespoons soy sauce (or tamari for gluten free)
2 tablespoons rice vinegar
4 cloves garlic , minced
1 tablespoon fresh ginger , grated
1 tablespoon sesame oil
1 tablespoon olive oil
4 cups broccoli florets
4 cups cooked brown rice , for serving
1 tablespoon sesame seeds , for garnish
2 green onions , thinly sliced, for garnish

Equipment

Skillet or Wok
microwave-safe bowl,
- Whisk

Method

In a medium-sized bowl, whisk together the Sriracha, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Pour about half of this mixture over your cubed chicken in a separate bowl or a zip-top bag. Make sure every piece of chicken is nicely coated. Let it marinate for at least 15 minutes on the counter, or longer in the fridge if you have time. Set aside the remaining sauce.
Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for about 3-4 minutes per side, until it's golden brown and cooked through (internal temperature of 165°F/74°C).
Reduce the heat to low and pour the reserved Sriracha sauce into the skillet. Stir constantly for 1-2 minutes, allowing the sauce to bubble and thicken, coating each piece of chicken.
While the chicken is cooking, steam the broccoli. Place broccoli florets in a microwave-safe bowl with a few tablespoons of water. Cover the bowl and microwave on high for 3-4 minutes, or until tender yet still crisp.
Divide the cooked brown rice among four bowls. Top with the glazed chicken and steamed broccoli. Garnish with sesame seeds and sliced green onions. Serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 55gProtein: 32gFat: 16gSaturated Fat: 3gCholesterol: 75mgSodium: 890mgPotassium: 620mgFiber: 4gSugar: 18gVitamin A: 25IUVitamin C: 65mgCalcium: 45mgIron: 3.2mg

Notes

You can use chicken thighs instead of breasts for a richer flavor. Maple syrup or agave nectar can substitute for honey. For a low-carb version, use a sugar-free sweetener and cauliflower rice. Store components separately in the fridge for up to 4 days.

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