Honey Sriracha Chicken Rice Bowls with Creamy Lime Sauce
These Honey Sriracha Chicken Rice Bowls are a perfect balance of sweet and spicy flavors, with juicy chicken served over rice and topped with a tangy, creamy lime sauce. A one-pot pressure cooker meal that’s fast, flavorful, and satisfying.
Equipment
- 1 Mixing bowl
- 1 Skillet
- 1 Small bowl
- 4 Serving bowls
Ingredients
Main ingredients
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- ¼ cup honey
- 2-3 tablespoons Sriracha adjust to taste
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 lime juiced and zested
- 1 clove garlic minced
- to taste salt
- 2 cups cooked rice white or brown
- 1 cup steamed broccoli
- to taste sliced green onions for garnish
- to taste sesame seeds for garnish
Instructions
Instructions
- In a medium bowl, whisk together honey, Sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Stir well so all the flavors meld.
- Toss the chicken pieces in the marinade until well-coated. Let sit for at least 15 minutes.
- Heat olive oil in pressure cooker using sauté setting. Add marinated chicken and cook for 6-8 minutes until slightly caramelized.
- Seal the lid and cook on high pressure for 6 minutes. Do a quick release when finished.
- In a small bowl, mix Greek yogurt, mayonnaise, lime juice, lime zest, garlic, and salt. Serve chicken over rice with steamed broccoli, drizzle sauce over top, and garnish with green onions and sesame seeds.
Notes
For a spicier kick, increase the amount of Sriracha. You can also add vegetables like bell peppers or carrots for more color and nutrition.