Description
Huli Huli Chicken Bowls are a vibrant and flavorful meal featuring tender grilled chicken atop sticky rice, accompanied by fresh vegetables and drizzled with sweet Thai chilli and yum-yum sauces. Perfectly balanced with crunchy textures and a tangy lime finish, this dish is a wholesome, ready-to-assemble bowl ideal for quick lunches or dinners.
Ingredients
Scale
Protein
- 3 cups cooked huli huli chicken, sliced into strips or cubes (breasts or thighs)
Rice
- 2–3 cups cooked sticky rice
Vegetables and Herbs
- 1 cup grated carrots
- 1 cup thinly sliced radishes
- 1 bunch green onions, chopped
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1–2 celery spears, diced
- 1 avocado, diced
- ½ bunch fresh cilantro, chopped
Condiments and Garnishes
- 1 lime, cut into wedges
- Thai sweet chilli sauce for drizzling
- Yum-yum sauce for drizzling
Instructions
- Prepare the chicken: Cook the huli huli chicken ahead of time using your preferred method (grilling is traditional). Once cooked, slice or cube the chicken into bite-size pieces.
- Prepare the vegetables: Wash, peel, and chop all vegetables as listed – grate carrots, thinly slice radishes, chop green onions and cilantro, dice cucumber, red bell pepper, celery, and avocado.
- Assemble the bowls: Spoon 2-3 cups of cooked sticky rice evenly onto four plates or pasta bowls. Lay the sliced huli huli chicken on top of the rice in the center.
- Add vegetables: Arrange the grated carrots, sliced radishes, green onions, cucumbers, diced bell pepper, celery, and avocado around the chicken in a visually pleasing way.
- Finish with sauces and garnish: Drizzle Thai sweet chilli sauce and yum-yum sauce generously over the assembled bowls. Serve each bowl with a lime wedge on the side for squeezing just before eating.
Notes
- Huli-huli chicken: Using thighs or small chicken breasts sliced works best for texture and presentation, but cubed cooked chicken is an acceptable alternative.
- Storage & Make Ahead: Store leftover chicken and rice separately in airtight containers refrigerated for up to 3 days.
- Freeze cooked chicken and rice in freezer-safe containers for up to 3 months; thaw in the refrigerator before reheating.
- Reheat chicken and rice using a microwave or stovetop, adding extra sauce to keep the chicken moist.
- Make Ahead: Prep chicken, rice, and vegetables in advance and store separately; assemble the bowls just before serving for freshness.
