Description
A quick and flavorful spicy glazed chicken rice bowl with a sweet and spicy sauce, perfect for an easy Asian dinner or meal prep.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons vegetable oil
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 3 cups cooked white rice
- 1 cup cucumber, sliced
- ½ cup shredded carrots
- ½ cup shredded cabbage or slaw mix
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Fresh red chili slices (optional)
Instructions
- Heat vegetable oil in a skillet over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.
- In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, sriracha, garlic, ginger, and sesame oil.
- Pour sauce into the skillet and simmer for 3–5 minutes until thick and sticky, coating the chicken.
- Remove from heat once chicken is glossy and caramelized.
- Assemble bowls with cooked rice, spicy chicken, cucumber, shredded carrots, and cabbage.
- Garnish with green onions, sesame seeds, and chili slices before serving.
Notes
- Adjust sriracha for more or less heat.
- Use leftover rotisserie chicken for a quicker version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 24g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
Keywords: spicy chicken rice bowl, sticky chicken recipe, sweet spicy chicken, takeout style chicken, meal prep chicken bowl, easy Asian dinner