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Sweet and Spicy Honey Sriracha Chicken Bowl with Coconut Rice

Close-up of a Honey Sriracha Chicken Bowl with glazed chicken, white rice, and steamed broccoli.
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Prepare a quick weeknight dinner featuring tender chicken coated in a sticky, sweet, and spicy honey sriracha glaze, served over fragrant coconut rice with roasted broccoli.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup uncooked white rice
  • 1 cup water
  • 1 cup full-fat coconut milk
  • 1 tablespoon coconut oil (for rice)
  • 1 tablespoon vegetable oil (for cooking chicken)
  • 1/2 cup honey
  • 1/4 cup Sriracha sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups broccoli florets
  • Salt and black pepper to taste
  • For Garnish: Sesame seeds, sliced green onions

Instructions

  1. Cook the coconut rice: Combine rice, water, coconut milk, and coconut oil in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork.
  2. Prepare the vegetables: Toss broccoli florets with vegetable oil, salt, and pepper. Spread on a baking sheet. Roast at 400°F (200°C) for 12-15 minutes until tender-crisp.
  3. Make the glaze: In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger.
  4. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Season lightly with salt and pepper.
  5. Glaze the chicken: Pour the prepared honey sriracha sauce over the cooked chicken in the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken evenly, creating a sticky glaze.
  6. Assemble the bowls: Divide the coconut rice among serving bowls. Top with the glazed chicken and roasted broccoli. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir this slurry into the simmering sauce during the last minute of cooking.
  • If you prefer baked chicken, toss the raw chicken pieces with half the glaze and bake at 400°F (200°C) for 20 minutes, then toss with the remaining glaze and bake for 5 more minutes.
  • Substitute brown rice or quinoa for white rice if desired.

Nutrition

Find it online: https://spoonswirl.com/honey-sriracha-chicken-bowl-sweet-and-spicy/