Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp olive oil or vegetable oil
- 1/4 cup sriracha or spicy chili sauce
- 3 tbsp honey or maple syrup
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 cup cooked jasmine or jasmine rice
- 1 cup chopped vegetables (bell peppers, carrots, scallions)
- Sesame seeds and chopped cilantro for garnish
Instructions
- Cut the chicken into bite-sized pieces and toss with cornstarch until evenly coated for a crispy exterior.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, whisk together sriracha, honey, soy sauce, and rice vinegar. Simmer for 2-3 minutes until slightly thickened.
- Return cooked chicken to the skillet, tossing to coat with the fiery sauce.
- Layer cooked rice in bowls, then top with the spicy chicken mixture. Garnish with chopped vegetables, sesame seeds, and cilantro.
- Serve immediately for freshness and bold flavor.
Notes
- For extra crunch, fry the chicken in an air fryer or oven-bake for a healthier alternative.
- You can adjust the spice level by varying the amount of sriracha or chili sauce.
- Add sliced avocado or roasted peanuts for added texture.
- Use leftover cooked chicken or rice for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Healthy, Spicy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg