Spicy Chicken Rice Bowl Recipe
Home » COOK » Recipes » Meat & Fish Recipes » Chicken Recipes »
This Spicy Chicken Rice Bowl delivers bold flavor with juicy chicken thighs, roasted broccoli, and a deliciously seasoned rice base.
It’s the perfect balance of spice and comfort, making it an easy go-to meal for busy nights.
So, if you love a little heat in your meals, keep reading!
Save This Recipe!
Don’t have time for this chicken recipe now? Tap the heart icon in the bottom right of the screen to save it for later.
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
We may earn a commission if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure Policy and Privacy Policy
Where is the Recipe Card?
The printable recipe card is towards the end of this page. For recipe tips and ingredient substitutions, we recommend reading the blog post.
Spicy Chicken Rice Bowl Recipe:
Number of Servings: 2
Prep Time: 20 minutes | Cook Time: 40 minutes
Total Time: 60 minutes
Why You’ll Love This Spicy Chicken Rice Bowl
- Quick Prep: Just 20 minutes of preparation to make this dinner.
- Easy to Customize: Switch up proteins or vegetables for variety.
- Great Flavor: Sriracha, paprika, and chili flakes add bold spice, balanced with umami-rich soy sauce and sesame oil.
- Perfect for Meal Prep: It stores well, making it great for batch cooking.
Bowl Food
There is something comforting about serving food in a bowl, isn’t there? Check out our other bowl recipes, which include the Pineapple Raspberry Smoothie Bowl, Stuffed Papaya Breakfast Bowl, and Bacon and Egg Bread Bowl, perfect for breakfast or brunch.
For more Asian flavors, we have Egg Roll In A Bowl. Or go Mexican and Tex-Mex with our Cast Iron Carne Asada Bowl, Instant Pot Pork Carnitas Bowl, and Shrimp Fajita Bowl.
Ingredients for Spicy Chicken Rice Bowl
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Protein: Skinless, Boneless Chicken Thighs
- Fresh Produce: Broccoli, Carrot, (Cooked) Potato, (Frozen) Peas
- Pantry: Sea Salt, Olive Oil
- Paprika
- Jasmine Rice—A fragrant, nutty, long-grain rice.
- Chicken Broth/Stock—Water can be used instead.
- Sriracha Sauce—A red chilli sauce or hot sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar, and salt. The sauce is hot, tangy, slightly sweet, and has many uses!
- Chili Flakes
- Soy Sauce
- Sesame Oil
- Sesame Seeds—Optional garnish.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Substitutions and Variations
- Protein Swaps: Pork and beef will work well in this recipe. You can also swap the thighs for chicken breast.
- Plant-Based: Replace the meat with plant-based options like tofu or other meat substitutes. Large mushrooms are a great alternative, too.
- Roasted Vegetables: We have roasted broccoli in this recipe. Cauliflower is a tasty alternative, along with Brussels sprouts or eggplant.
- Try Gochujang: This Korean chili-based sauce is savory, slightly sweet, and has less heat than Sriracha. This recipe is easy to customize, so experiment with flavors!
Recipe Tips
- Use a paper towel to pat the chicken dry before marinating for better searing.
- For extra crispy chicken, coat with cornstarch before stir-frying.
Storing Leftovers & Freezing
With all leftovers, ensure the food looks and smells okay before consuming. This recipe is not suitable for freezing.
Storing Leftovers:
- Cool and transfer to an airtight container, and store in the fridge for up to 3 days.
- Reheat in the microwave or stovetop, ensuring food is hot throughout.
- Safe Minimum Internal Temperature Chart for Cooking
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Spicy Chicken Rice Bowl: Step by Step
Here’s our quick visual guide. Continue reading for the printable recipe card.
1. Toss broccoli with seasonings and roast in the oven.
2. Sauté carrots, peas, and potatoes in a Dutch oven or saucepan.
3. Add washed rice and seasonings to the pot.
4. Cover with water or stock and simmer.
5. Remove from heat and cover the pot with a lid.
6. Marinate the chicken thighs.
7. Stir fry chicken until cooked through.
8. Fluff up and mix the rice and vegetables.
9. Add rice to a bowl. Top with broccoli and chicken.
Tap the buttons below to save this recipe to your Pinterest boards, Facebook page, or Flipboard magazines for later!
Printable Spicy Chicken Rice Bowl Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Spicy Chicken Rice Bowl
Ingredients
- 1 cup broccoli florets
- 4 Tbsp olive oil divided
- 1 tsp paprika
- Sea salt to taste
- 1 cup jasmine rice uncooked
- 2 cups warm water or chicken stock
- 1 large carrot diced
- 1 medium cooked potato diced.
- ¼ cup frozen peas
- 2 Tbsp Sriracha sauce divided
- ½ tsp chili flakes
- 12 oz boneless, skinless chicken thighs chopped
- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 tsp sesame seeds optional
SUGGESTED PRODUCTS
Instructions
- Preheat the oven to 400°F/200°C/Gas 6
- Place broccoli on a large sheet pan. Add 2 tablespoons of olive oil, a teaspoon of paprika, and salt to taste. Toss to combine. Roast for 25 minutes until broccoli is tender.
- Meanwhile, prepare the rice by rinsing it under cool running water until it runs clear to remove the starch.
- Add the remaining 2 tablespoons of olive oil to a Dutch oven or saucepan with a lid over medium-high heat. Add carrots, potatoes, and peas. Sauté for 3-4 minutes. Add the washed rice, 1 tablespoon of Sriracha, and the chili flakes. Season with salt to taste.
- Add water to the pot and increase the heat to high. Cook for 5 minutes or until the water begins to boil. Cover and lower the heat to medium and cook for 7-8 minutes.
- Remove from Dutch oven from the heat and leave covered while rice rests.
- Add the chicken thighs, soy sauce, and 1 tablespoon of Siracha to a large bowl. Mix to combine.
- Heat a large skillet over medium-high heat.
- Add sesame oil to the skillet. When hot, add the chicken mixture. Sauté for 7-8 minutes or until chicken is cooked through.
- When ready to serve, add rice mixture to deep serving bowls. Top with chicken and roasted broccoli.
- Garnish with sesame seeds if desired. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the main dish, but what about other courses? Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Spicy Tuna Cucumber Bites
- Soup: Chicken & Mushroom Miso Soup
- Salad: Asian Cabbage Salad
- Beverage: Jasmine Iced Tea
- Dessert: Strawberry Tanghulu