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+ servings

Asian Chicken Sriracha Bowl

Course Lunch or Dinner
Cuisine Asian
Keyword Asian Chicken Bowl, Sriracha Chicken
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 35 minutes
Servings 8 servings
Calories 493kcal
Author Heather


  • 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.


*Please use as many organic products as possible.*
Chicken can also be baked in the oven at 400℉ for 20-30 minutes or until it reaches an internal temperature of 165℉.


Calories: 493kcal | Carbohydrates: 11g | Protein: 26g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 139mg | Sodium: 1124mg | Potassium: 460mg | Fiber: 1g | Sugar: 7g | Vitamin A: 372IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 2mg