Honey Sriracha Teriyaki Chicken Bowl Recipe

Combine and simmer

In a small saucepan, combine 1 cup low-sodium soy sauce, 1 cup water, 1 tablespoon honey, 2 tablespoons Sriracha, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 3 teaspoons minced garlic, and 1 teaspoon grated fresh ginger. Bring mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar and honey (about 3–4 minutes).

Thicken the sauce

Whisk 2 teaspoons cornstarch into 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook for 1–2 minutes until the sauce thickens to a glossy, slightly syrupy consistency. Remove from heat and set aside. Taste and adjust heat or sweetness: add more Sriracha for spice or 1 teaspoon more honey for sweetness.

Rinse 1 cup jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice and 1.25 cups water in a small saucepan with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork just before serving.

Prep and season chicken

Pat 1 lb bite-size chicken pieces dry with paper towels. Toss with 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Let sit 5 minutes while rice is cooking.

Cook broccoli

Bring a medium skillet with 1/4 cup water to a simmer over medium heat. Add 2 cups broccoli florets, cover and steam for 2–3 minutes until bright green and just tender. Drain and transfer broccoli to a bowl. (Alternatively, blanch in boiling water 1 minute and shock in ice water.)

Sear chicken

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil. When the oil is shimmering, add the seasoned chicken in a single layer (work in two batches if needed). Cook, undisturbed, 3–4 minutes until a golden crust forms, then flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C).

Combine with sauce

Reduce heat to medium-low. Add the steamed broccoli and shredded carrots to the skillet with the cooked chicken. Pour 3/4 of the prepared Teriyaki-Sriracha Honey Sauce over the chicken and vegetables (reserve about 1/4 for drizzling). Toss gently to coat and cook 1–2 minutes until everything is heated through and the sauce is sticky and glazed.

Divide the fluffed jasmine rice among 3–4 bowls. Top each bowl with the honey Sriracha teriyaki chicken and vegetables. Drizzle remaining sauce over the bowls as desired.

Garnish with 3 tablespoons thinly sliced scallions, 1 tablespoon toasted sesame seeds, optional lime wedges and a pinch (about 1/4 tsp) crushed red pepper flakes for extra heat. Serve immediately.