This spicy glazed chicken rice bowl is a vibrant, satisfying meal packed with bold flavor and balanced textures. Juicy, pan-seared chicken is coated in a sweet-and-spicy glaze and served over fluffy white rice, making for a hearty and wholesome one-bowl dish. With its punchy sauce and customizable toppings, it’s a crowd-pleaser perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

This rice bowl is the perfect fusion of heat, sweetness, and umami — offering all the satisfaction of takeout with the benefits of a homemade meal. The chicken is tender and flavorful, the glaze is addictive, and the rice provides a comforting base. It’s easy to make, scalable for meal prep, and adaptable with a wide range of toppings and vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, diced
Cooked white rice (jasmine or basmati)
Olive oil or vegetable oil
Garlic, minced
Fresh ginger, grated
Soy sauce
Honey or brown sugar
Sriracha or chili garlic sauce
Rice vinegar or lime juice
Cornstarch (for thickening)
Salt and pepper
Green onions and cilantro (for garnish)
Optional: sesame seeds, red chili flakes, or pickled vegetables

Directions

In a bowl, mix soy sauce, honey, sriracha, vinegar, garlic, ginger, and a bit of water. Set aside.
Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sauté until browned and cooked through, about 6–8 minutes.
Pour the sauce over the chicken and bring to a simmer.
Stir in cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the glaze.
Cook for 2–3 minutes until the sauce becomes glossy and coats the chicken.
Serve the glazed chicken over bowls of steamed rice.
Garnish with chopped green onions, cilantro, sesame seeds, or optional toppings of your choice.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Extra Spicy: Add more sriracha or a dash of hot sauce to the glaze.
Vegetable Boost: Add sautéed bell peppers, snap peas, broccoli, or shredded carrots.
Low-Carb Option: Substitute cauliflower rice or steamed cabbage for white rice.
Sweet and Tangy: Use pineapple juice in the glaze for a tropical twist.
Peanut Version: Stir in a spoonful of peanut butter for a Thai-inspired flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a microwave or pan until warmed through. Add a splash of water to loosen the glaze if needed.
Freezing: Freeze the glazed chicken separately from rice for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but sauté it briefly in the sauce to avoid drying out.

Is this dish spicy?

It has moderate heat, which can be adjusted by changing the amount of sriracha or chili sauce.

Can I make this dish vegetarian?

Yes, substitute chicken with tofu, tempeh, or mushrooms.

What type of rice works best?

Jasmine, basmati, or short-grain white rice are all suitable. Brown rice is a healthy alternative.

How do I make the glaze thicker?

Use a cornstarch slurry and simmer until it reaches your desired consistency.

Can I meal-prep this dish?

Absolutely. Store the chicken and rice separately or in portioned containers for quick reheating.

What vegetables go well with this bowl?

Try cucumbers, carrots, edamame, bell peppers, shredded cabbage, or avocado.

Is this dish gluten-free?

Use tamari or gluten-free soy sauce to make it gluten-free.

Can I add an egg?

Yes, a fried or soft-boiled egg makes an excellent topping.

How do I make it less sweet?

Reduce the amount of honey or sugar and balance with extra vinegar or lime juice.

Conclusion

Spicy glazed chicken rice bowls are a delicious and balanced meal that packs heat, sweetness, and savoriness in every bite. Simple enough for weeknight dinners and impressive enough for guests, this dish is a versatile staple that’s sure to become a regular in your home cooking rotation.

Spicy Glazed Chicken Rice Bowl

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A bold and flavorful rice bowl featuring tender chicken glazed in a spicy-sweet sauce, served over steamed rice with fresh vegetables and garnished with green onions and sesame seeds.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Halal

Instructions

In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, garlic, and ginger to make the glaze sauce.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.
Reduce heat to medium, pour in the glaze sauce, and stir to coat the chicken.
Add the cornstarch slurry to the pan and stir. Simmer for 2–3 minutes until the sauce thickens and glazes the chicken.
To assemble the bowls, divide the cooked rice into 4 bowls.
Top each bowl with glazed chicken, shredded carrots, cucumber, and red cabbage.
Garnish with sliced green onions and sesame seeds if using. Serve immediately.