Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1/2 cup sliced cucumbers
- Mini scallions for garnish
- Sesame seeds for garnish
Instructions
- Grill or pan-fry chicken breasts until cooked through. Let rest, then slice into strips.
- Mix Thai sweet chili sauce, Sriracha, honey, and soy sauce in a bowl to create the spicy sauce.
- Toss cooked chicken in the sauce until evenly coated.
- Assemble bowls with rice, seasoned chicken, carrots, cucumbers, and toppings.
- Garnish with scallions and sesame seeds. Serve immediately.
Notes
- You can substitute tofu or shrimp for chicken to make it vegetarian or seafood.
- Adjust spice levels by varying Sriracha.
- Prepare ingredients ahead for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Sautéing
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg