Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tbsp sriracha sauce
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 cup cooked jasmine rice or brown rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup sliced radishes
- Fresh cilantro for garnish
- Optional: sesame seeds, chopped green onions
Instructions
- Mix sriracha, honey, soy sauce, and olive oil in a bowl. Marinate chicken breasts for at least 30 minutes.
- Heat a skillet over medium-high heat. Cook chicken until golden brown and fully cooked, about 6-8 minutes per side. Rest before slicing.
- Cook rice according to package instructions; add flavor with broth or sesame oil if desired. Fluff with a fork and set aside.
- Layer cooked rice in a bowl. Top with sliced chicken, shredded carrots, chopped cucumber, and radishes. Drizzle additional sriracha for extra heat if desired.
- Garnish with cilantro, sesame seeds, and chopped green onions. Serve immediately.
Notes
- Feel free to customize with other fresh vegetables like bell peppers or broccoli.
- You can substitute chicken with tofu or tempeh for a vegetarian version.
- Adjust the amount of sriracha to control the spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Sauce Marinating, Assembly
- Cuisine: Asian Fusion
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg