Sriracha Chicken and Avocado Bowl
Prep time
Cook time
Total time
Serves: 1
  • 1 piece skinless boneless chicken breast (half a pound)
  • ¾ cup frozen corns
  • half avocado, cut into 1-inch cubes
  • a handful of roasted sesame seeds
  • Sriracha vinegar sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons sriracha sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce
  1. Place the chicken in a pot large enough to hold the chicken, add water to cover the chicken and bring to boiling over medium-high heat.
  2. Reduce the heat to simmer and cover the pan with a lid, wait until the chicken is fully cooked (15-20 minutes).
  3. Transfer the chicken to a cutting board and cut into 1-inch cubes, set aside.
  4. In a small saucepan, add olive oil, sriracha sauce, rice vinegar, sugar and oyster sauce.
  5. Place on the stove over low heat, bring to a simmer while stirring with a spoon.
  6. When the sauce begins to bubble on the sides of the pan, remove from heat.
  7. Add the chicken into the sauce, toss and stir with a spoon until evenly coated with the dressing, set aside.
  8. Bring a medium pot of lightly salted water to boiling over high heat, reduce to simmer, add the frozen corn and cook 3-4 minutes until cooked through (stir occasionally), drain and set aside.
  9. Cut half a avocado into 1-inch cubes.
  10. Combine chicken, corns and avocado in a bowl, top with roasted sesame seeds to serve and enjoy!
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Recipe by Spice the Plate at