Name: Spicy Sriracha Chicken Rice
Prep time: 1 h
Total time: 1 h
Yield: 3 servings
Ingredients: 2 tablespoons chicken fat or vegetable oil; 2 tablespoons reserved chicken poaching broth; 4 tablespoons sriracha chili sauce; 4 cloves garlic, minced; 1 section fresh ginger, finely minced (about 1 tablespoon); 2 cups reserved chicken poaching broth; 1/2 teaspoon sesame oil; 1 whole chicken (about 3-4 lbs); 1 1/2 cups jasmine or long-grain rice; 1 lime, sliced (for garnish); 2 tablespoons fresh cilantro, chopped (for garnish); Salt and pepper, to taste

Spicy Sriracha Chicken Rice

CrushedLemon1034

This Chicken Rice recipe delivers a bold fusion of comfort and spice, inspired by Southeast Asian flavors and classic one-pot techniques. Tender poached chicken is shredded and layered over fragrant, sriracha-infused rice, then finished with a touch of sesame oil for depth. The dish is finished with a squeeze of fresh lime and cilantro, creating a vibrant, crave-worthy meal that’s both hearty and bright. Each bite offers a balance of savory, spicy, and citrusy notes, with the rice soaking up all the delicious juices from the chicken. It’s a perfect centerpiece for a family dinner or a cozy night in.

Ingredients

Instructions

Place the whole chicken in a large pot and cover with water. Bring to a gentle simmer and poach for 40-45 minutes, skimming any foam. Add salt to taste.
Remove the chicken, reserving the poaching broth. Let chicken cool slightly, then shred the meat into bite-size pieces.
In a large skillet or Dutch oven, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1-2 minutes).
Add the sriracha chili sauce and stir for another minute.
Add the rice and stir to coat with the aromatic oil and chili sauce.
Pour in 2 cups of the reserved chicken poaching broth and bring to a simmer. Cover and cook on low heat for 15-18 minutes, until rice is tender and liquid is absorbed.
Stir in the shredded chicken, sesame oil, and 2 tablespoons of the poaching broth. Season with salt and pepper to taste.
Serve hot, garnished with lime slices and chopped cilantro. Enjoy!