Go Back
Asian-style chicken rice bowls with cucumber salad, rice, and creamy sriracha sauce

Asian-Style Chicken Rice Bowls

Easy Asian-style chicken rice bowls with juicy marinated chicken thighs, sticky rice, fresh cucumber salad, and creamy sriracha mayo. Perfect for weeknight family meals and meal prep.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian, asian inspired
Ingredients Method Notes

Ingredients
  

Asian- Style Chicken Thighs

  • 2 1lb boneless, skinless chicken thighs
  • 2 tbsp soy sauce
  • 1.5 tbsp sesame oil
  • 1 small lime, juiced or 1/2 large, add zest if you'd like
  • 1-2 tsp honey, to taste sub white or brown sugar
  • 1/2 tbsp ginger, mince or paste
  • 1/2 tbsp garlic, mince or paste
  • 1/4 tsp white pepper or black pepper to taste
Rice
  • 1-2 cup uncooked rice depending on your appetite
Cucumber Salad
  • 2 long english cucumbers , sliced or chopped
  • 1 large 1 large carrot grated or matchsticks
  • 2 green onions chopped
  • ¼–½ cup chopped cilantro and/or basil/mint
Salad Dressing
  • 2 tbsp sesame oil Salt, to tasteOptional:
  • 2 tbsp white vinegar
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • 1 tsp garlic mince or paste
  • 1 tsp ginger mince or paste
  • 1 tbsp honey
  • 1/4 tsp White pepper or black pepper, to taste
  • toasted sesame seeds, white and/or black a generous sprinkle adds nice flavour throughout and looks great to
Sriracha Mayo
  • 1/2 cup mayonnaise
  • 2 tbsp sriracha, or to taste
  • dash of sesame oil not too much, you don't want the sesame to overpower the sriracha
  • zest from lime
  • 1-2 tbsp fresh lime juice to taste

Method
 

  1. Marinate the chicken: Whisk marinade ingredients together. Add chicken thighs (open them up so they coat well). Cover or seal and refrigerate 30 minutes to overnight.
  2. Cook the rice: While the chicken marinates, cook rice according to package instructions. Keep warm.
  3. Make the cucumber salad: Combine salad vegetables in a bowl. Whisk dressing ingredients, pour over, and toss. Set aside.
  4. Make the sriracha mayo: Whisk all ingredients together until smooth. Refrigerate until ready to use.
  5. Cook the chicken: Grill over a preheated grill ~5 minutes per side, cooking to 165°F (74°C). Rest briefly, then slice.
  6. Assemble: Divide rice into bowls. Top with sliced chicken, cucumber salad, and a drizzle of sriracha mayo.

Notes

  • Zip-top bags are great for marinating and save fridge space.
  • Chicken thighs are forgiving — darker colour means flavour.
  • Store components separately for meal prep.
  • No Fuss Tip: Save and reuse squeeze bottles for homemade sauces like the sriracha mayo — it makes drizzling fast and mess-free.