Honey Sriracha Chicken Bowl

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 3 tablespoons sriracha sauce
• 2 tablespoons raw honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 2 cloves fresh garlic, minced
• ½ teaspoon fresh ginger, grated
• 2 cups cooked white or brown rice
• ½ medium English cucumber, sliced
• 1 cup shredded red cabbage
• ½ cup shredded carrots
• 1 tablespoon sesame seeds
• ¼ cup fresh cilantro leaves, chopped
• 2 stalks scallions, thinly sliced
• 3 tablespoons Japanese mayonnaise
• 1 teaspoon sriracha sauce
• ½ teaspoon fresh lime juice

Instructions

1. 1

   Start by making the glaze. In a small bowl, whisk together 3 tablespoons sriracha, 2 tablespoons honey, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar. Peel and mince 2 garlic cloves and grate a 0.5-teaspoon piece of fresh ginger on a microplane, then whisk both into the glaze. Set aside.

2. 2

   Make the sriracha mayo by combining 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha, and 0.5 teaspoon fresh lime juice in a small bowl. Stir until smooth and set aside.

3. 3

   Pat 1 pound of boneless skinless chicken thighs completely dry with paper towels — this removes surface moisture and ensures a better sear. Cut the chicken into bite-sized pieces (about 1.5 inches), then season evenly with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper.

4. 4

   Prepare your vegetable toppings: slice 0.5 medium English cucumber into thin rounds, measure out 1 cup shredded red cabbage and 0.5 cup shredded carrots, and chop 0.25 cup fresh cilantro. Thinly slice 2 scallion stalks on a diagonal for garnish.

5. 5

   Set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact. Add 1 tablespoon extra-virgin olive oil and swirl to coat the pan.

6. 6

   Working in one batch so the chicken isn't crowded, add the seasoned chicken pieces to the hot pan. Let them sear without moving for 3-4 minutes — you're looking for a deep golden-brown crust on the bottom. You'll hear a steady sizzle. Flip each piece and sear the other side for another 2-3 minutes until golden.

7. 7

   Pour the reserved glaze over the seared chicken and toss to coat completely. Reduce the heat to medium-low and simmer gently for 3-4 minutes, stirring occasionally. The glaze will thicken and coat the chicken in a glossy, caramelized layer. When a piece of chicken reaches 165°F on an instant-read thermometer, remove the pan from heat.

8. 8

   Divide 2 cups cooked rice evenly between two large bowls. Arrange the seared honey sriracha chicken pieces in a neat mound on top of each portion of rice.

9. 9

   Arrange the cucumber slices, red cabbage, and shredded carrots in small clusters around the chicken, creating distinct sections of color and texture.

10. 10

    Drizzle 1.5 teaspoons sriracha mayo over the top of each bowl. Scatter 0.5 tablespoon sesame seeds and half of the cilantro and scallions over each bowl. Serve immediately while the chicken is still warm.

Tools you’ll need

• 12-inch stainless steel skillet
• small mixing bowl
• paper towels
• instant-read thermometer
• microplane
• chef's knife
• cutting board
• two large serving bowls

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