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Quick Spicy Honey Sriracha Chicken Thigh Rice Bowl

spicy honey sriracha chicken thigh rice bowl - featured image
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A quick and easy rice bowl featuring honey-glazed, spicy sriracha chicken thighs with a sticky, caramelized coating served over fluffy jasmine or basmati rice.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 3 tablespoons honey (raw or wildflower preferred)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon freshly minced garlic
  • 2 cups jasmine or basmati rice
  • 1 teaspoon toasted sesame oil
  • Lime juice (optional, for finishing)
  • Green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)
  • Salt and pepper to taste

Instructions

  1. Pat chicken thighs dry with paper towels and season both sides lightly with salt and pepper. Set aside.
  2. Rinse rice under cold water until water runs clear. Cook rice according to package instructions (about 1.5 cups water per cup rice), simmer covered for 15-18 minutes. Fluff with a fork once done.
  3. In a mixing bowl, whisk together honey, sriracha, soy sauce, minced garlic, and toasted sesame oil. Set aside.
  4. Heat a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 5-6 minutes without moving until skin is crispy and golden brown.
  5. Flip chicken over and pour sauce mixture over the thighs. Reduce heat to medium-low and let sauce bubble and thicken, spooning it over the chicken frequently for 6-8 minutes until sticky and clinging to chicken.
  6. Check chicken temperature with a meat thermometer; it should reach 165°F (74°C). If not done, cover and cook a little longer on low heat.
  7. Remove chicken from pan and let rest for 5 minutes. Slice into strips or chunks.
  8. Assemble bowls by scooping rice, topping with sliced chicken, drizzling remaining sauce, and garnishing with green onions, lime juice, and toasted sesame seeds.

Notes

Pat chicken dry to ensure crispy skin. Control heat carefully to avoid burning honey. Let sauce thicken slowly for best sticky glaze. Rest chicken before slicing for juicier texture. Add a tablespoon of water if sauce thickens too much or starts to burn.

Nutrition

Keywords: spicy chicken, honey sriracha, chicken thighs, rice bowl, quick dinner, easy recipe, weeknight meal, sticky glaze, sesame oil

Find it online: https://spoonmira.com/quick-spicy-honey-sriracha-chicken-thigh-rice-bowl-recipe-easy-and-delicious/