Honey Sriracha Teriyaki Chicken Bowl Recipe

Make the sauce base

In a bowl or measuring cup, whisk together soy sauce, 1/4 cup water, honey, sriracha, mirin, rice vinegar, brown sugar, minced garlic, and grated ginger until smooth.

Reserve cornstarch

In a small separate bowl, stir the cornstarch into 1 tablespoon cold water to make a slurry; set aside. This will be used to thicken the sauce at the end.

Prep and marinate chicken

Pat chicken thighs dry and cut into 1- to 1.5-inch pieces. Toss the chicken with sesame oil, kosher salt, and black pepper. Place chicken pieces in a shallow dish or zip-top bag and pour 1/3 cup of the prepared sauce over the chicken to marinate for 15–30 minutes (reserve remaining sauce).

Sear the chicken

Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add marinated chicken pieces in a single layer (cook in batches if needed). Sear without moving for 2–3 minutes until browned on one side, then stir and cook another 2–3 minutes until browned and mostly cooked through.

Finish in sauce

Reduce heat to medium. Pour the reserved sauce into the skillet with the chicken and bring to a gentle simmer. Stir the cornstarch slurry again and add to the pan. Simmer for 2–4 minutes, stirring, until sauce thickens and coats the chicken. Taste and adjust heat with extra sriracha if desired. Remove from heat and keep warm.

Cook rice

While chicken marinates, rinse rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a small saucepan, bring to a boil, then reduce heat to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes more.

Cook broccoli and carrots

Steam or blanch broccoli florets for 3–4 minutes until crisp-tender (bright green). Quickly sauté julienned carrot in a small skillet with 1 teaspoon oil over medium heat for 2–3 minutes until slightly softened, or blanch with broccoli. Drain and set aside.

Assemble bowls

Divide cooked rice among bowls. Arrange broccoli and carrots alongside. Spoon the honey-sriracha-teriyaki chicken and extra sauce over the rice. Garnish with sliced scallions and toasted sesame seeds. Serve with lime wedges and extra sriracha on the side.