# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Sriracha Honey Sauce
05 - 3 tbsp Sriracha sauce
06 - 3 tbsp honey
07 - 2 tbsp soy sauce
08 - 2 cloves garlic, minced
09 - 1 tbsp rice vinegar
10 - 1 tsp sesame oil
→ Rice
11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - 1/2 tsp salt
→ Vegetables & Garnish
14 - 1 medium cucumber, sliced
15 - 1 large carrot, julienned or thinly sliced
16 - 1 cup red cabbage, thinly shredded
17 - 2 spring onions, sliced
18 - 1 tbsp sesame seeds
19 - Fresh cilantro leaves (optional)
# Method:
01 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes.
02 - In a small bowl, whisk together Sriracha, honey, soy sauce, garlic, rice vinegar, and sesame oil. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to the pan, and cook for 5 to 6 minutes, turning occasionally, until browned and cooked through.
04 - Lower heat to medium. Pour the prepared sauce over the chicken. Toss to coat and cook for 2 to 3 minutes until the sauce thickens and clings to the chicken.
05 - Divide the cooked rice evenly among four bowls. Top each with glazed chicken, cucumber slices, carrot, and shredded cabbage.
06 - Sprinkle sliced spring onions, sesame seeds, and fresh cilantro on top if desired. Serve immediately.
