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Flavorful Honey Sriracha Chicken Rice Bowl with Easy Homemade Pickled Veggies

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A quick and easy honey sriracha chicken rice bowl featuring juicy chicken thighs glazed in a sweet and spicy sauce, served with fluffy jasmine rice and tangy homemade pickled veggies for a fresh crunch.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Pinch of salt
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon sesame seeds (optional garnish)
  • 2 stalks green onions, thinly sliced (optional garnish)

Instructions

  1. Prepare the pickled veggies: In a bowl, combine rice vinegar, sugar, salt, and water. Stir until sugar dissolves. Add julienned carrots and thin cucumber slices. Cover and let sit at room temperature for at least 30 minutes or refrigerate up to 3 days.
  2. Cook the rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam with lid on for 5 minutes. Fluff with a fork.
  3. Make the honey sriracha glaze: In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, and grated ginger. Adjust seasoning to taste.
  4. Cook the chicken: Heat a large skillet over medium heat and lightly oil it. Add chicken thighs and cook 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Pour glaze over chicken in the last 2 minutes, turning to coat evenly. Let glaze thicken and caramelize slightly, watching carefully to avoid burning.
  5. Assemble the bowl: Spoon rice into bowls. Slice glazed chicken and arrange on top. Add pickled veggies for crunch and tang. Garnish with sesame seeds and green onions if desired.

Notes

If glaze thickens too fast, lower heat and add a splash of water to loosen. Let chicken rest a few minutes after cooking to keep it juicy. Thinly slice veggies for faster pickling. Can substitute chicken breasts but thighs stay juicier. For gluten-free, use tamari instead of soy sauce. Pickled veggies can be made ahead and refrigerated up to 3 days.

Nutrition

Keywords: honey sriracha chicken, chicken rice bowl, pickled veggies, quick dinner, easy recipe, spicy chicken, homemade pickles, weeknight meal

Find it online: https://emmayum.com/flavorful-honey-sriracha-chicken-rice-bowl-recipe-easy-homemade-pickled-veggies/