Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup jasmine or basmati rice
- 1/4 cup hot sauce (such as Sriracha or Frank’s RedHot)
- 2 tbsp honey or maple syrup
- 2 tbsp soy sauce or tamari
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, combine hot sauce, honey, soy sauce, minced garlic, apple cider vinegar, and sesame oil to create the spicy marinade. Toss the chicken in this marinade and let sit for 10 minutes.
- Heat a skillet over medium-high heat. Add a bit of oil and cook the marinated chicken until golden brown and cooked through, about 6-8 minutes. For extra crispiness, use an air fryer if desired.
- Prepare the rice according to package instructions or using a rice cooker. Fluff the rice and set aside.
- Divide the cooked rice into bowls. Top with spicy chicken, shredded carrots, sliced cucumbers, and garnish with chopped green onions and sesame seeds. Drizzle additional sauce if desired.
- Serve immediately and enjoy this delicious, spicy chicken bowl.
Notes
- Marinate the chicken for at least 10 minutes for better flavor infusion.
- Use fresh vegetables for a crisp texture and vibrant color.
- Adjust the spicy level by modifying the hot sauce amount.
- Best served immediately but leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian-inspired
- Diet: Gluten-Free optional (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400 Kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg