Spicy Sriracha Chicken Rice Bowls with Lime-Cucumber Salad

These vibrant chicken rice bowls bring together big, bright flavors without feeling heavy. Juicy chicken breasts are cooked until golden, then coated in a savory-spicy sauce made with soy sauce, lime and sriracha. Fluffy jasmine rice and a crisp cucumber and carrot salad with fresh cilantro balance the heat perfectly.

Topped with a creamy sriracha mayo drizzle and a sprinkle of chili, each bowl is a satisfying blend of textures and tastes. It’s a simple, well-balanced dinner that comes together in about 35 minutes.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate garlic. Halve cucumbers lengthwise, then cut crosswise into thin half-moons. Roughly chop cilantro. Zest 2 teaspoons zest from limes, then halve each. Thinly slice chilis, removing ribs and seeds first for less heat.
2. In a medium bowl, combine cucumbers, carrots, half the lime zest, half the cilantro, juice from two lime halves, salt and pepper. Set aside.
3. Place rice, 1¾ cups water and a pinch of salt in a medium pot. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Add to pan and cook until browned and no longer pink throughout, 2-4 minutes per side. Remove from pan and transfer to a plate to rest.
5. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Reduce heat to low and stir in soy sauce, half the sriracha, 1½ tablespoons sugar and juice from remaining lime halves. Let simmer, stirring, until thick and syrupy, 30 seconds to 1 minute. Remove pan from heat.
6. In a small bowl, combine mayonnaise, remaining sriracha and enough water to reach a drizzling consistency (start with 2 teaspoons). Season with salt and pepper.
7. Fluff rice with a fork, then stir in remaining lime zest and 2 tablespoons butter. Season with salt and pepper. Thinly slice chicken. Divide rice between bowls. Top with chicken and the cucumber-carrot salad. Spoon the sauce from the pan over the chicken. Drizzle everything with sriracha mayo. Garnish with remaining cilantro and chili to taste.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the package instructions.

What can I substitute for sriracha?

You can use any hot sauce or chili paste, but the flavor will vary. Adjust the amount to your heat preference.

Can I make this dish vegetarian?

Absolutely! Swap the chicken for firm tofu or tempeh and use a vegan mayonnaise for the sriracha mayo.