Description
A bold and flavorful rice bowl loaded with tender chicken coated in sticky sweet-spicy firecracker sauce, served over fluffy rice with colorful vegetables for a satisfying homemade meal.
Ingredients
1½ pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
For Sauce:
â…“ cup low-sodium soy sauce
¼ cup honey
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
For Bowls:
3 cups cooked jasmine rice
1 cup shredded carrots
1 red bell pepper, sliced
1 cup broccoli florets
1 cup edamame
1 cucumber, sliced
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
Toss chicken with cornstarch and seasonings.
Heat oil in a skillet and cook chicken until golden and cooked through.
Simmer all sauce ingredients except slurry. Stir in cornstarch slurry until thickened.
Toss cooked chicken in sauce until coated.
Divide rice into bowls and top with chicken and vegetables.
Garnish with green onions and sesame seeds before serving.
Notes
Adjust sriracha for preferred spice level.
Great for meal prep for up to 4 days.
Brown rice or cauliflower rice work well as substitutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes