Sweet and Spicy Sriracha Chicken Bowls

Ground chicken cooked in a sweet-spicy chili-soy sauce, served over jasmine rice with sautéed snow peas and carrots, finished with toasted sesame seeds for a fast weeknight bowl.

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Step 1

Cook rice: To a medium pot, add jasmine rice, 1 1/2 cups water, and 1/8 tsp salt (2 servings) OR 2 1/2 cups water and 1/4 tsp salt (4 servings). Bring to a boil over high heat. Once boiling, reduce to low, cover, and cook 12–14 min until rice is tender and liquid is absorbed. Remove from heat; set aside, still covered.

Step 2

Toast sesame seeds: Meanwhile, heat a medium non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast 4–5 min, stirring often, until golden-brown (watch closely so they don’t burn). Transfer to a plate.

Step 3

Prep ingredients: Remove strings from snow peas; cut in half crosswise. Peel carrot; cut diagonally into 1/4-inch slices. Peel onion; cut into 1/4-inch rounds. In a small bowl, combine sweet chili sauce, sriracha, soy sauce, and 2 tbsp water (2 servings) OR 4 tbsp water (4 servings). Stir to combine.

Step 4

Cook veggies: To the same pan (from sesame seeds), add 1 tbsp oil (2 servings) OR 2 tbsp oil (4 servings), then carrots. Cook 1–2 min. Add snow peas; season with salt and pepper. Cook 2–3 min, stirring often, until veggies are tender-crisp. Transfer veggies to a plate and cover to keep warm.

Step 5

Cook chicken: To the same pan, heat 1 tbsp oil (2 servings) OR 2 tbsp oil (4 servings). Add chicken and onions; season with salt and pepper. Cook 4–5 min, breaking up chicken, until cooked through (no pink remains).

Step 6

Finish with sauce: Add sweet chili–soy sauce mixture. Cook 1–2 min, stirring constantly, until slightly reduced but still saucy.

Step 7

Plate and serve: Divide rice between bowls. Top with stir-fried veggies and chicken mixture. Sprinkle toasted sesame seeds over top.

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