Spicy Sriracha Chicken and Mushroom Rice Bowls with Roasted Vegetables

These spicy rice bowls are packed with flavor and texture. Tender dark meat chicken, savory soy-glazed mushrooms and roasted carrots and green beans are served over fluffy jasmine rice, then drizzled with a creamy vegan sriracha sauce. It’s a complete meal that’s both satisfying and delicious.

The firecracker sauce-a blend of vegan mayonnaise, sriracha, sweet soy glaze and rice wine vinegar-adds a tangy, spicy kick that ties everything together. Garnished with scallion greens and sesame seeds, these bowls are as beautiful as they are tasty.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim, peel and cut carrots diagonally into ½-inch pieces. Toss with a drizzle of oil, salt and pepper on one side of a baking sheet. Roast on top rack for 10 minutes.
2. Meanwhile, in a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until ready.
3. Trim green beans if needed. Thinly slice mushrooms. Peel and mince ginger until you have 1 tsp. Thinly slice scallions, separating whites and greens.
4. After 10 minutes, remove baking sheet. Toss green beans on empty side with oil, salt and pepper. Return to oven and roast until veggies are tender and lightly browned, 12-15 minutes.
5. Season chicken with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out pan.
6. In a small bowl, mix mayonnaise, sriracha, 1 tbsp sweet soy glaze, 1 tsp vinegar and ½ tsp sugar. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper. Set aside.
7. Heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms and cook until browned and crispy, 5-7 minutes. Reduce heat to medium, add ginger, scallion whites, garlic powder and a drizzle of oil. Cook 1 minute until fragrant. Remove from heat and stir in remaining sweet soy glaze. Cover to keep warm.
8. Fluff rice with a fork. Divide rice among bowls. Top with carrots, green beans, mushrooms and chicken. Drizzle with firecracker sauce and garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier. If using breast, reduce cooking time slightly to avoid drying out.

Is the firecracker sauce very spicy?

The sauce has a moderate kick from sriracha. You can reduce the amount or add a pinch of sugar to balance the heat.

Can I make this recipe vegan?

Yes, simply omit the chicken and add extra mushrooms or tofu. The sauce is already vegan.