Asian Chicken Sriracha Bowl has the flavors of the Orient, with sesame, garlic, ginger and spices. Juicy grilled chicken and blanched broccoli makes it a no guilt dinner with a ton of flavor.
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My husband’s two favorite types of cuisines are Asian and Mexican. He could literally eat anything Asian or anything Mexican, 3 meals a day, 7 days a week and not grow tired of them. Since he will be hitting the road for work for an extended amount of time and because I am such a wonderful wife (insert facetious tone), I am trying to spoil him with with as many of his favorites as time allows. The first up on deck this week was this Asian Chicken Bowl. I knew I did well because he gave me a thumbs up two bites into his dinner. When my husband responds this quickly, I have a home run.
What gave this Asian Chicken Sriracha Bowl the YUM factor was definitely the juicy grilled chicken thighs. Before I marinated the thighs, I placed them between two pieces of wax paper and then gave the thicker parts a good pounding. It was better than a punching bag for stess relief.
Once the chicken thighs were properly pounded, I placed them is a large glass casserole dish and poured all those wonderful Asian flavors over them.
Make sure to marinade the chicken in the refrigerator for at least an hour, but no more than 2 hours. As a side note, pounding the chicken is optional and if you skip this step then make sure to marinade for the full 2 hours. Once the thighs have soaked up all the flavors of the Orient, grill for 10-12 minutes per side or until the meat is slightly charred.
Serve over rice or quinoa, add broccoli and garnish with sesame seeds and green onions. This Asian Chicken Sriracha Bowl has won my husband over and has become one of my favorite go to meals. Enjoy!
Variations to Explore
- Vegetarian Option- Substitute chicken with tofu or tempeh for a delightful vegetarian alternative. Marinate and grill accordingly.
- Crunch- Add some extra crunch with cashews, peanuts or toasted sesame seeds.
- Seafood Twist- Experiment with shrimp or thinly sliced fish fillets instead of chicken, adjusting grilling time accordingly.
- Spice it Up- For a spicier dish, increase the amount of sriracha or red chili flakes. For less heat, use less sriracha or omit the red chili flakes.
- Veggie Swap- Substitute the broccoli for other vegetables like snap peas, bell peppers, carrots, cabbage, bok choy or green beans.
- Lower Carb- Replace the brown rice with cauliflower rice for a lower carb option.
Frequently Asked Questions
What kind of chicken can I use instead of chicken thighs?
You can substitute boneless, skinless chicken breasts if you prefer white meat. Pound them to an even thickness before marinating. The cooking time will be shorter, about 6-8 minutes per side.
Can I make this recipe gluten-free?
Yes! Use tamari instead of soy sauce, and use a gluten-free brown rice.
Can I use olive oil instead of peanut oil?
You can substitute peanut oil with olive oil without compromising the overall taste of the dish.
What are some variations for the vegetables?
You can use broccoli, carrots, bell peppers, snap peas, bok choy or zucchini. Just cut them into bite-sized pieces and stir fry or roast them until crisp-tender.
The sauce seems like a lot of ingredients. Can I simplify it?
You can use a pre-made Asian marinade like a ginger stir fry sauce if you want to shortcut the recipe. But the homemade sauce is so flavorful!
Can I freeze the leftovers?
Yes! Allow the chicken and vegetables to cool completely, then transfer to freezer bags or containers. It will keep for 2-3 months in the freezer. Thaw in the refrigerator before reheating.
Can I adjust the spice level to my preference?
Certainly! Adjust the red chili flakes to your liking, ranging from 1/2 teaspoon for a milder taste to 1-1 1/2 teaspoons for a spicier kick.
What sides go well with this dish?
This is delicious with bread Sourdough Garlic Bread, roasted vegetables such as Roasted Asparagus or Roasted Zucchini Slices or Roasted Butternut Squash or a salad such as Heirloom Tomato Salad. You can also serve it over rice noodles or zucchini noodles for a gluten-free option.
- 6 tbsp peanut oil *or olive oil
- 4 tbsp sesame oil
- 4 1/2 tbsp Sriracha
- 6 tbsp soy sauce *use Tamari for gluten free
- 3 tbsp honey
- 1/2 tsp red chilli flakes *1-1 1/2 tsp for hotter
- 3 inches ginger *peeled & grated
- 8-9 med cloves garlic *minced or crushed
- 1/2 tsp Chinese five-spice *optional
- 2 1/2-3 lbs chicken thighs
- 1/2 cup chicken broth
- 3-4 cups broccoli florets *blanched
- 1 Short Grain Brown Rice
- diced green onions & sesame seeds as garnish *optional
- Place chicken thighs between two pieces of wax paper. With a meat mallet, pound thicker areas of thigh meat to an approximately 1/2 inch thickness or so meat is all the same thickness. (This is an optional step. By doing so marinating and cooking time will be less.)
- Lay pounded thighs in a large glass casserole dish and set aside.
- In a medium size bowl whisk together oils, soy sauce, honey, Sriracha, ginger, garlic, chili pepper flakes and Chinese five-spice.
- Pour marinade over chicken thighs and place in refrigerator to marinate for 1 hour for pounded thighs and 2 hours for regular thighs. Note: For extra flavorful chicken marinate overnight or up to 24 hours.
- Once thighs are marinated, heat grill on medium-high heat. Grill chicken 10-12 mins per side or slightly charred and cooked through. Do not discard marinade.
- While meat is grilling, bring a large pot of water, filled halfway, to a boil. In a separate smaller saucepan add marinade and chicken broth. Bring to a rolling boil for 2 mins stirring consistently. Set aside.
- Clean and cut broccoli into florets. Once water is boiling, drop florets in and cook just until broccoli turns bright green- approximately 1-1 1/2 minutes. Drain in a colander.
- Once chicken is cooked through, set on plate and let rest for 5 minutes. After resting cut into strips.
- Serve chicken strips over cooked rice along side broccoli. Top with cooked marinade. Garnish with diced green onions and sesame seeds.
Chicken can also be baked in the oven at 400℉ for 20-30 minutes or until it reaches an internal temperature of 165℉.