Spicy Sriracha Chicken Rice Bowls with Lime-Cucumber Salad

These vibrant chicken rice bowls bring together big, bright flavors without feeling heavy. Tender chicken cutlets are glazed in a savory-sweet sauce with soy, lime and sriracha, then served over fluffy jasmine rice alongside a zesty cucumber and carrot salad. A drizzle of creamy sriracha mayo and fresh cilantro ties it all together.

Perfect for a quick weeknight dinner, this balanced bowl is as satisfying as it is delicious. The combination of spicy, tangy and fresh elements makes every bite exciting.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate garlic. Trim and halve cucumber lengthwise; cut crosswise into thin half-moons. Roughly chop cilantro leaves and stems. Zest and halve lime. Thinly slice chili, removing seeds for less heat.
2. In a medium bowl, combine cucumber, carrots, half the lime zest, half the cilantro and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
4. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, 20-30 seconds. Reduce heat to low and stir in soy sauce, half the sriracha, 1 tablespoon sugar and juice from remaining lime. Simmer, stirring, until thickened and syrupy, 30 seconds to 1 minute. Turn off heat.
5. In a small bowl, combine mayonnaise and remaining sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork; stir in remaining lime zest and 1 tablespoon butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Top rice with chicken and salad. Drizzle chicken with sauce. Garnish with sriracha mayo, remaining cilantro and chili to taste.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package directions.

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your sriracha is gluten-free. The rest of the ingredients are naturally gluten-free.

Can I prepare the salad ahead of time?

Yes, you can make the cucumber and carrot salad up to a few hours in advance. Keep it refrigerated and add the cilantro just before serving for the best texture.