Description
For the Chicken:
2 boneless, skinless chicken breasts, diced
2 tbsp soy sauce
1 tbsp honey
1 tbsp sriracha
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp sesame oil
For the Bowl:
2 cups cooked jasmine rice
1 cup steamed broccoli florets
1/2 cup shredded carrots
1/2 avocado, sliced
2 tbsp chopped green onions
1 tbsp sesame seeds
For the Honey-Ginger Sauce:
2 tbsp honey
1 tbsp soy sauce
1 tsp sriracha (adjust to taste)
1 tsp grated ginger
1 tsp rice vinegar
Directions:
Marinate the Chicken:
In a bowl, combine soy sauce, honey, sriracha, ginger, and garlic. Add the diced chicken and toss to coat. Let marinate for 15 minutes.
Cook the Chicken:
Heat sesame oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
Prepare the Sauce:
In a small bowl, whisk together honey, soy sauce, sriracha, ginger, and rice vinegar. Drizzle over the cooked chicken.
Assemble the Bowl:
Divide the cooked rice into bowls. Top with the spicy honey-ginger chicken, steamed broccoli, shredded carrots, and avocado slices.
Garnish & Serve:
Sprinkle with chopped green onions and sesame seeds. Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 2
Step-by-Step Guide
1. Marinate: In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, 1 tbsp grated ginger, and 2 minced garlic cloves. Add the diced chicken breasts, toss thoroughly, and set aside for 15 minutes.
2. Cook Chicken: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the chicken and all its marinade. Cook for 6-8 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
3. Make Sauce: While the chicken cooks, whisk the honey-ginger sauce ingredients in a small bowl: 2 tbsp honey, 1 tbsp soy sauce, 1 tsp sriracha, 1 tsp grated ginger, and 1 tsp rice vinegar.
4. Assemble: Portion 1 cup of cooked jasmine rice into each serving bowl. Top with the cooked chicken, 1/2 cup steamed broccoli, 1/4 cup shredded carrots, and avocado slices.
5. Finish: Drizzle the reserved honey-ginger sauce over the bowls. Garnish with 1 tbsp chopped green onions and 1/2 tbsp sesame seeds per bowl.
Serving Suggestions
This bowl is highly customizable. For extra crunch, add quick-pickled cucumbers or radishes. To boost protein, include a soft-boiled egg or edamame. For a low-carb option, swap the jasmine rice for cauliflower rice or a bed of fresh spinach. Serve with extra sriracha or chili crisp on the side for those who prefer more heat.
How-to Summary
Dice and marinate chicken in a honey-soy-sriracha mix. Cook in sesame oil until glazed. Whisk a simple sauce from honey, soy, ginger, sriracha, and vinegar. Build bowls with rice, chicken, broccoli, carrots, and avocado. Garnish with green onions and sesame seeds.
Frequently Asked Questions
Can I make this ahead of time? Yes. Marinate the chicken overnight for deeper flavor. Cook components separately and store them in airtight containers in the fridge for up to 3 days. Assemble bowls fresh.
What’s a good substitute for sriracha? Use gochujang (Korean chili paste) for a deeper, fermented flavor, or a simple chili-garlic sauce. Adjust the quantity to your preferred spice level.
How do I prevent the chicken from steaming instead of browning? Ensure your skillet is hot before adding the chicken, and avoid overcrowding the pan. Let the pieces sear without moving them for the first 2-3 minutes.
Is there a gluten-free option? Absolutely. Use certified gluten-free tamari or coconut aminos in place of the soy sauce in both the marinade and the extra sauce.
Can I use chicken thighs? Yes, boneless, skinless chicken thighs are an excellent choice. They may require an extra minute or two of cooking time due to their higher fat content.
Common Mistakes to Avoid
- Over-marinating the chicken. Due to the acidity in the soy sauce and sriracha, marinating for longer than 2 hours can make the texture mushy.
- Using cold rice straight from the fridge. For the best texture, briefly reheat cooked rice with a splash of water.
- Neglecting to reserve the extra sauce. The sauce drizzled at the end is crucial for tying all the bowl components together with fresh flavor.
- Overcooking the broccoli. Steam it just until tender-crisp to retain vibrant color and nutrients.
Conclusion
This Spicy Honey-Ginger Chicken Bowl is a perfect weeknight meal that delivers restaurant-quality flavor in under 30 minutes. The balance of sweet, spicy, and savory elements, combined with fresh vegetables and fluffy rice, creates a satisfying and nutritious dish. Its flexible nature allows for endless variations, making it a recipe you’ll return to again and again. Enjoy the process of building your perfect bowl!
