Sesame-Garlic Chicken and Sweet Potato Bowls with Kimchi and Sriracha Honey

These vibrant rice bowls are packed with flavor and texture. Tender roasted sweet potatoes are tossed with tangy kimchi, then served over fluffy jasmine rice alongside sesame-garlic broccoli. A drizzle of sweet and spicy Sriracha honey sauce ties everything together, while crispy fried onions and fresh scallions add the perfect crunch.

This recipe is a fantastic way to enjoy a balanced meal with a mix of roasted vegetables, protein-rich chicken and a kick of heat. It’s easy to customize and comes together in under an hour, making it ideal for busy weeknights.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Dice sweet potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. Meanwhile, cut broccoli into bite-size pieces. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens. Roughly chop kimchi. On a second baking sheet, toss broccoli, garlic, scallion whites and sesame seeds with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
3. While vegetables roast, combine rice, 1¼ cups water and a pinch of salt in a small pot. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a small bowl, whisk together Sriracha, mayonnaise, honey and 2 teaspoons water until smooth.
5. Once sweet potatoes are done, transfer to a medium bowl. Add kimchi and toss to combine.
6. Fluff rice with a fork. Divide rice among bowls. Top with kimchi sweet potatoes and sesame-garlic broccoli in separate sections. Drizzle with Sriracha honey sauce. Sprinkle with crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water ratio according to the package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Can I make this dish ahead of time?

You can roast the vegetables and cook the rice in advance. Assemble and add the sauce just before serving.