Can I make this recipe vegetarian or vegan?

Absolutely! Tofu or tempeh work wonderfully. Just marinate them similarly to the chicken before cooking.

Can I substitute the chicken with a different protein?

For sure! Shrimp, steak, or even roasted veggies are all great options. I've even tried it with pulled pork once – surprisingly good!

Can I use brown rice instead of white rice?

I wouldn't recommend it. Brown rice needs a longer cooking time and absorbs liquid differently, which could affect the final texture and flavor balance of the dish.

Is fresh lime juice necessary, or can I use bottled?

Fresh lime juice is always best for that vibrant, zesty flavor, but if you're in a pinch, bottled lime juice will work too. Just use about 3 tablespoons.

How do I store leftovers, and how long will they last?

It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or in a skillet with a little bit of water or broth to prevent it from drying out. The rice gets better over time, if you ask me!

How much Sriracha should I use?

It really depends on your heat tolerance! Start with a small amount and add more to taste. Remember, you can always add more, but you can't take it away!

Remember that one time I tried to make sushi and it ended up looking like a car crash? Yeah, culinary adventures aren't always pretty. But this Sriracha Lime Rice Bowl with Chicken? It’s my redemption story! It's a flavor explosion in a bowl, and it's surprisingly simple to make. Perfect for a quick weeknight dinner or a meal prep masterpiece. It combines zesty, spicy, and savory flavors that will tantalize your taste buds and leave you craving more. I'm so excited to be sharing this recipe with you all today!

This dish is a celebration of vibrant flavors and textures, and I promise, it’s way easier than trying to roll your own sushi (trust me on that one!). The combination of the tangy lime, the spicy sriracha, and the savory chicken creates a symphony of taste that is both satisfying and addictive. I can't wait to hear what you think about this recipe!

Sriracha Lime Rice Bowl with Chicken

Name: Sriracha Lime Rice Bowl with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free
Ingredients: 1 lb Boneless, skinless chicken breasts; 2 cups Cooked white rice; 2 tbsp Sriracha; 3 tbsp Lime juice; 2 tbsp Soy sauce; 1 tbsp Honey (or maple syrup); 2 cloves, minced Garlic; 1 tsp, grated Ginger; 1/2, sliced Avocado; 2 tbsp, chopped Cilantro; 2, sliced Green onions; 1 tsp Sesame seeds

This Sriracha Lime Rice Bowl with Chicken is a flavor-packed, easy-to-make meal that combines zesty lime, spicy sriracha, and tender chicken for a delicious and satisfying experience. Perfect for quick dinners or meal prepping!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

📖 Instructions

Begin by preparing the chicken marinade: In a medium mixing bowl, whisk together the sriracha, lime juice, soy sauce, honey (or maple syrup), garlic, and ginger. Adjust the amount of sriracha to your liking, keeping in mind that it will add both heat and flavor.
Add the chicken: Place the cubed chicken into the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For a deeper flavor, you can marinate it for up to 4 hours. Just dont leave it longer; the lime juice will start to break down the chicken!
Cook the rice: While the chicken is marinating, cook the rice according to the package instructions or your preferred method. I like to use a rice cooker for perfectly fluffy rice every time. If you’re feeling fancy, try adding a bay leaf or a clove of garlic to the cooking water for extra flavor.
Sauté the chicken: Heat a large skillet over medium-high heat. Add a tablespoon of oil (vegetable, canola, or coconut oil works well). Once the oil is hot, carefully add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Cook until browned: Cook the chicken for about 5-7 minutes, flipping occasionally, until it is cooked through and nicely browned on all sides. The internal temperature should reach 165°F (74°C). Don't overcook it, or it'll be dry as the desert. Nobody wants that!
Make the Sriracha Lime Sauce: In a small bowl, whisk together sriracha, lime juice, honey, and a touch of water to thin it out if needed. Taste and adjust the ingredients to your preference. Some people like it sweeter, some spicier.
Combine and simmer: Pour the sriracha lime sauce over the cooked chicken in the skillet. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken evenly. Stir occasionally to prevent sticking. The aroma at this point is AMAZING
Assemble the bowls: Fluff the cooked rice with a fork and divide it evenly among bowls. Top with the sriracha lime chicken.
Add the toppings: Garnish with your choice of toppings, such as sliced avocado, chopped cilantro, green onions, sesame seeds, and extra sriracha if desired. Get creative and add whatever you like! Some shredded carrots or chopped peanuts would be fab.
Serve immediately: Serve the Sriracha Lime Rice Bowls immediately and enjoy. They are best enjoyed fresh, while the rice is still warm and fluffy and the chicken is tender and flavorful. But they're also good cold... if you're into that sort of thing!