Description
A delightful combination of sweet honey and spicy Sriracha creates a mouthwatering experience in these Honey Sriracha Chicken Rice Bowls, topped with creamy sauce and fresh veggies.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup honey
- 2–3 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 whole lime, juiced and zested
- 1 clove garlic, minced
- To taste salt
- 2 cups cooked rice (white or brown)
- 1 cup steamed broccoli
- To taste sliced green onions
- To taste sesame seeds
Instructions
- Create the Marinade: In a mixing bowl, combine honey, Sriracha, soy sauce, apple cider vinegar, minced garlic, ground ginger, and a pinch of salt and pepper. Whisk until you achieve a glossy, vibrant sauce.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove the marinated chicken and add it to the skillet. Cook for 5-7 minutes on each side until caramelized and juices run clear.
- Prepare the Creamy Sauce: In a small bowl, combine Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt. Stir until smooth.
- Assemble Your Bowls: In serving bowls, layer with cooked rice, steamed broccoli, and slices of chicken. Drizzle with the creamy sauce and top with green onions and sesame seeds.
Notes
Feel free to experiment with different vegetables or grains. Marinating the chicken overnight enhances flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg