Savory Chicken Bowl with Sriracha Mayo Drizzle

This savory chicken bowl is a wholesome, flavor-packed dish that combines tender marinated chicken, fresh vegetables, steamed edamame, and fluffy rice. Finished with a creamy, spicy Sriracha mayo drizzle and a sprinkle of sesame seeds, it’s perfect for a satisfying lunch or a light dinner.

Why You’ll Love This Recipe

• Balanced and nourishing with protein, veggies, and grains.

• Bursting with umami flavor from the chicken marinade.

• The Sriracha mayo adds a spicy, creamy kick.

• Meal-prep friendly and customizable with different veggies.

• Easy to make in about 35 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade

6 boneless, skinless chicken thighs, cubed
1 tablespoon honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
¼ cup soy sauce
1 tablespoon garlic chili paste
¼ cup mirin

For the dressing

½ cup mayonnaise
1 teaspoon Sriracha sauce (adjust to taste)

For the bowl sides

4 cups cooked white rice
1 cup shelled edamame, cooked
2 cups carrots, matchstick-cut
½ cup diced cucumber
1 cup baby spinach
2 tablespoons vegetable oil

For garnish

Sesame seeds, to sprinkle

Directions

Marinate the chicken

1. In a bowl, whisk together honey, rice vinegar, sesame oil, soy sauce, garlic chili paste, and mirin.

2. Add cubed chicken thighs and marinate for at least 20 minutes.

Cook the chicken

1. Heat vegetable oil in a skillet over medium-high heat.

2. Cook the marinated chicken for 6–8 minutes, stirring occasionally, until browned and fully cooked.

Make the dressing

1. In a small bowl, whisk mayonnaise and Sriracha until smooth. Adjust spice level to taste.

Assemble the bowls

1. Divide cooked rice evenly among serving bowls.

2. Arrange spinach, carrots, cucumber, and edamame on top.

3. Add the cooked chicken.

4. Drizzle generously with Sriracha mayo.

5. Sprinkle with sesame seeds before serving.

Servings and timing

• Servings: 4 bowls

• Prep time: 20 minutes

• Cook time: 15 minutes

• Total time: 35 minutes

• Calories: ~1296 per serving

Variations

• Swap chicken thighs for chicken breast or shrimp.

• Replace white rice with brown rice, quinoa, or cauliflower rice.

• Add avocado slices for extra creaminess.

• Use Greek yogurt instead of mayonnaise for a lighter Sriracha sauce.

• Try roasted sweet potatoes or broccoli instead of carrots and cucumber.

Storage/Reheating

• Store leftovers in airtight containers for up to 3 days in the fridge.

• Keep the Sriracha mayo separate until ready to eat.

• Reheat chicken and rice in the microwave, then assemble with fresh veggies and drizzle before serving.

• Not recommended for freezing, as fresh veggies lose texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs remain juicier.

Can I make this bowl vegetarian?

Yes, replace chicken with tofu, tempeh, or chickpeas.

How spicy is the Sriracha mayo?

Mild to medium—adjust by adding more or less Sriracha.

Can I meal prep this recipe?

Yes, store each component separately and assemble just before eating.

What other vegetables can I use?

Bell peppers, shredded cabbage, or roasted zucchini work great.

Can I use store-bought Sriracha mayo?

Yes, but making it fresh allows you to control the spice level.

Is this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I serve this cold?

Yes, it’s delicious as a chilled rice bowl.

What type of rice works best?

White rice is traditional, but jasmine rice, sushi rice, or brown rice are great options.

How do I make it lighter?

Use light mayo or Greek yogurt for the dressing and serve with cauliflower rice.

Conclusion

The savory chicken bowl with Sriracha mayo drizzle is a nourishing, flavorful dish that balances protein, vegetables, and carbs in the most delicious way. With tender chicken, fresh veggies, and a spicy creamy sauce, it’s perfect for meal prep or a quick weeknight dinner.

Print