This delicious chicken and rice bowl is such a great make-ahead meal. Honey sriracha-glazed chicken, vegetables, and rice come together with sriracha mayo for the perfect lunch!
I love having recipes that work for meal prep. These chicken bowls are perfect for that. They are really easy to throw together and great to take all week long for workday lunches. You will be so happy with past you for making these!
How to Make Honey Sriracha Chicken Rice Bowls
Below is a brief overview of how this delicious recipe comes together. You can find the full recipe, including all ingredients and their measurements, in the printable recipe card at the bottom of the post.
Make the Honey Sriracha Glaze
Whisk together the ingredients for the honey sriracha sauce in a small bowl until combined.
Bake the Chicken
Place the chicken in the prepared baking dish and pour half of the glaze over it. Bake it for 30 to 40 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. In the last five minutes of baking, pour the remaining glaze over the chicken. You could swap chicken breasts for chicken thighs, but know the cooking time will be shorter.
Make the Rice
While the chicken is baking, make the rice. You can do this on the stovetop or in your Instant Pot. Cauliflower rice can also be used for a lower-carb option.
Assemble the Bowls
Divide the rice among the four bowls. Then chop the chicken and add it to the rice. Finally, divide the vegetables and drizzle a hearty helping of Sriracha mayonnaise over the bowls. Garnish with sesame seeds if desired.
Making Ahead and Storing Leftovers
Once assembled, these chicken and rice bowls can be made up to four days in advance and kept in an airtight container in the refrigerator until ready to eat. For the best results, store the sauce separately and add it right before eating.
If you make this Honey Sriracha Chicken recipe or any of my other recipes, be sure to leave a comment and let me know what you think. I love hearing from you!
Honey Sriracha Chicken Rice Bowl
Ingredients
Honey Sriracha Glaze
- 1/2 cup honey
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon minced ginger
- 2 garlic cloves minced
Rice Bowl Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup dry white rice
- 2 cups frozen edamame thawed
- 2 medium carrots peeled into ribbons
- 1 English cucumber sliced
- 1/4 cup cilantro chopped
- 2 green onions sliced at a strong angle
- sesame seeds optional
- 1 recipe Sriracha mayo
Instructions
- Please read through the full instructions before starting the recipe, then preheat your oven to 400 degrees Fahrenheit and line a baking dish with aluminum foil (see note).
- In a bowl, whisk together the ingredients for the honey sriracha glaze.1/2 cup honey, 1 1/2 tablespoons Sriracha sauce, 1 tablespoon rice vinegar, 1/2 tablespoon soy sauce, 1/2 tablespoon minced ginger, 2 garlic cloves
- Place the chicken in the prepared baking dish and pour half of the glaze over it. Bake it for 30 to 40 minutes or until the chicken registers 165 degrees Fahrenheit. In the last five minutes of baking, pour the remaining glaze over the chicken.1 pound boneless skinless chicken breasts
- While the chicken is baking, make the rice. This can be done in the Instant Pot or on the stovetop. Combine the rice with two cups of water in a small saucepan. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes or until the rice is fully cooked. Fluff with a fork.1 cup dry white rice
- Assemble the bowls by dividing the rice among the four bowls. Then chop the chicken and divide that. Finally, divide the vegetables. Drizzle a hearty helping of Sriracha mayonnaise over the bowls. Garnish with sesame seeds if desired.2 cups frozen edamame, 2 medium carrots, 1 English cucumber, 1/4 cup cilantro, 2 green onions, sesame seeds, 1 recipe Sriracha mayo
Notes
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