Honey Sriracha Chicken Bowls

Description

Honey Sriracha Chicken Bowls serve glossy sweet-spicy chicken over jasmine rice with crisp-tender broccoli, scallions, and toasted sesame seeds. Honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger make the sauce sticky and bold while keeping the bowl balanced enough for weeknight dinner.

Instructions

1. 1Equipment: a medium pot with a tight-fitting lid, a fine-mesh strainer, a steamer basket, a large skillet, a small bowl, a small cup, a whisk, a fork, paper towels, a cutting board, a knife, tongs or a spatula, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
2. 2Rinse 1 cup jasmine rice in a fine mesh strainer until the water runs mostly clear. Combine it in a medium pot with 1 1/2 cups water and 1/4 tsp salt. Bring to a boil, reduce heat to the lowest setting, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. 3Steam the broccoli in a steamer basket over 1 inch of boiling water for 4 to 5 minutes, until bright green and crisp-tender. If using the microwave, place broccoli in a microwave-safe bowl with 2 tbsp water, cover, and microwave for 3 minutes.
4. 4Pat the chicken cubes dry and season with 1/4 tsp salt and 1/4 tsp black pepper.
5. 5In a small bowl, whisk 3 tbsp honey, 2 tbsp sriracha, 3 tbsp soy sauce or coconut aminos, 1 tbsp rice vinegar, and 1 tsp sesame oil. In a separate cup, stir 1 tsp cornstarch with 1 tbsp water until smooth.
6. 6Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer with about 1 inch of space between the pieces and cook for 4 minutes without stirring, until the bottoms are golden.
7. 7Add 1 tbsp olive oil, the garlic, and the ginger. Use tongs or a spatula to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until you can smell the garlic and the chicken reaches 165 degrees F.
8. 8Pour in the honey sriracha sauce and stir to coat. Add the cornstarch slurry and stir for 1 minute, until glossy and thick.
9. 9Divide rice and broccoli between 4 bowls. Top with chicken, scallions, and sesame seeds.

Tips and Tricks

1. 1

   Rinse jasmine rice until the water looks mostly clear. This removes surface starch that can make the rice gummy. Fluffy rice gives the sticky chicken sauce a better base and keeps the bowl from feeling heavy. That matters because this recipe depends on contrast, not just seasoning.

2. 2

   Steam broccoli just until bright green and crisp-tender. It will keep softening a little from the warmth of the bowl. Overcooked broccoli turns dull and can make the whole bowl taste flat. It helps the finished plate feel complete without adding a heavy sauce.

3. 3

   Mix the cornstarch slurry before the sauce goes into the skillet. Cornstarch clumps if it hits hot liquid dry. Stirring it smooth first gives you a glossy glaze that coats the chicken evenly. It is a tiny setup step, but it prevents the finished dinner from feeling uneven.

4. 4

   Adjust sriracha to your heat level. Start with less if you are unsure, because the sauce can always take more spice later. Honey balances the heat, but it does not erase it. That extra care shows up in the final texture, especially once everything is plated.