Description
These Spicy Honey-Ginger Chicken Bowls are a quick, bold, and customizable weeknight dinner featuring juicy chicken tossed in a sticky honey-ginger sauce, crisp veggies, fluffy rice, and a creamy, cooling drizzle. Ready in about 30 minutes, this recipe is perfect for busy nights and guaranteed to satisfy your takeout cravings with fresh, vibrant flavors.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp neutral oil (canola or avocado oil)
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 1/2 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp freshly grated ginger (about a 2-inch piece)
- 2 cloves garlic, minced
- 1 tsp toasted sesame oil
- 3 cups cooked white or brown rice (jasmine preferred)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced red bell pepper (or snap peas, radishes, etc.)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 1/3 cup plain Greek yogurt (or sour cream)
- 1 tbsp mayonnaise
- 1 tsp sriracha
- 1/2 tsp honey
- 1 tsp lime juice
- Pinch of salt
Instructions
- In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Add chicken pieces and toss to coat. Let marinate for at least 5 minutes (up to 30 minutes for more flavor).
- In a small bowl, whisk together 1/3 cup Greek yogurt, 1 tbsp mayonnaise, 1 tsp sriracha, 1/2 tsp honey, 1 tsp lime juice, and a pinch of salt. Taste and adjust seasoning as desired. Refrigerate until ready to use.
- Slice cucumber, bell pepper, and green onion. Shred carrots if needed. Arrange toppings for easy assembly.
- Cook 3 cups rice according to package instructions (about 1 cup dry rice + 2 cups water yields 3 cups cooked). Fluff with a fork when done.
- In a small bowl, mix 3 tbsp honey, 2 tbsp soy sauce, 1 1/2 tbsp sriracha, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tsp sesame oil. Set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated chicken in a single layer. Sear undisturbed for 2-3 minutes, then flip and cook another 2-3 minutes until browned and cooked through (internal temp 165°F).
- Pour honey-ginger sauce over the chicken. Stir continuously as the sauce bubbles and thickens, about 2 minutes, until glossy and coating the chicken.
- Divide cooked rice among serving bowls. Top with saucy chicken, arrange veggies around the edges, and drizzle with creamy sauce. Sprinkle with green onions and sesame seeds. Serve hot.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce. Chicken thighs are juicier, but breasts work too. Swap rice for quinoa or cauliflower rice for a lighter bowl. Make ahead by prepping chicken and sauce in advance. Adjust sriracha for desired spice level. For vegetarian, use tofu or tempeh and plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 480
- Sugar: 14
- Sodium: 900
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 58
- Fiber: 4
- Protein: 32
Keywords: spicy chicken bowl, honey ginger chicken, easy dinner, 30 minute meal, Asian chicken bowl, meal prep, healthy chicken recipe, rice bowl, weeknight dinner, customizable bowl