Spicy Chicken Rice Bowls with Chili Garlic Sauce
Spicy Chicken Rice Bowls with Chili Garlic Sauce
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Chili Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon chili garlic sauce
- 1 teaspoon honey
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
For Serving
- 4 cups cooked white rice, hot
- 2 tablespoons fresh parsley or chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with soy sauce, rice vinegar, sesame oil, garlic powder, ginger powder, red pepper flakes, and black pepper. Toss to coat the chicken evenly. Set aside to marinate while preparing the sauce and rice, about 10-15 minutes.
⏱️ 5 min
- 2
In a small bowl, whisk together the mayonnaise, sriracha, chili garlic sauce, honey, lime juice, and garlic powder until smooth. Taste and adjust spice or sweetness as desired. Set aside.
⏱️ 5 min
- 3
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until the chicken is cooked through, golden brown, and has some charred edges.
⏱️ 15 min
- 4
While the chicken is cooking, prepare the white rice according to package directions, if not already cooked. Ensure it is hot and fluffy for serving.
⏱️ 15 min
- 5
To assemble the bowls, divide the hot cooked white rice among four serving bowls. Top each bowl generously with the spicy charred chicken.
⏱️ 3 min
- 6
Drizzle a generous amount of the chili garlic sauce over the chicken and rice in each bowl. Garnish with finely chopped fresh parsley or chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Rice Bowls with Chili Garlic Sauce
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Chili Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or more, to taste
- 1 tablespoon chili garlic sauce
- 1 teaspoon honey
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
For Serving
- 4 cups cooked white rice, hot
- 2 tablespoons fresh parsley or chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with soy sauce, rice vinegar, sesame oil, garlic powder, ginger powder, red pepper flakes, and black pepper. Toss to coat the chicken evenly. Set aside to marinate while preparing the sauce and rice, about 10-15 minutes.
⏱️ 5 min - 2
In a small bowl, whisk together the mayonnaise, sriracha, chili garlic sauce, honey, lime juice, and garlic powder until smooth. Taste and adjust spice or sweetness as desired. Set aside.
⏱️ 5 min - 3
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until the chicken is cooked through, golden brown, and has some charred edges.
⏱️ 15 min - 4
While the chicken is cooking, prepare the white rice according to package directions, if not already cooked. Ensure it is hot and fluffy for serving.
⏱️ 15 min - 5
To assemble the bowls, divide the hot cooked white rice among four serving bowls. Top each bowl generously with the spicy charred chicken.
⏱️ 3 min - 6
Drizzle a generous amount of the chili garlic sauce over the chicken and rice in each bowl. Garnish with finely chopped fresh parsley or chives.
⏱️ 2 min