Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1/4 cup soy sauce or tamari for a gluten-free option
- 2 tablespoons honey or agave syrup
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha or hot chili sauce (adjust to spice preference)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch or arrowroot powder
- 1 cup jasmine or basmati rice, cooked
- 1 cup shredded carrots
- 1 cup chopped bell peppers (red, yellow, or green)
- 2 green onions, sliced
- Sesame seeds for garnish
- Optional: chopped cilantro or chopped peanuts for topping
Instructions
- Slice the chicken into bite-sized pieces. In a bowl, combine soy sauce, honey, rice vinegar, Sriracha, and sesame oil to create a spicy marinade. Toss the chicken in the marinade and let sit for at least 15 minutes.
- Heat a skillet over medium-high heat with a bit of oil. Add marinated chicken and cook until golden brown and cooked through, about 7-10 minutes. For extra crispiness, use an air fryer.
- Cook rice according to package instructions. Meanwhile, stir-fry bell peppers and shredded carrots in sesame oil until tender-crisp.
- Combine cooked rice, sautéed vegetables, and chicken in bowls. Drizzle with extra sauce, sprinkle with sesame seeds, green onions, and optional toppings like cilantro or peanuts. Serve immediately.
Notes
- Adjust the amount of Sriracha to control spiciness.
- Use boneless, skinless chicken thighs for juicier results.
- Marinate the chicken for at least 15 minutes or longer for deeper flavor.
- Prepare extra sauce for drizzling over the finished bowls for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 12 grams
- Sodium: 1020 mg
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 70 mg