Description

These Huli Huli Chicken Bowls are a tropical, flavor-packed meal that’s easy to prepare and perfect for a vibrant, healthy dinner. Featuring tender cooked huli huli chicken served over sticky rice with fresh, crunchy vegetables and drizzled with sweet chili and yum-yum sauces, these bowls offer a delightful balance of savory, sweet, and tangy flavors.

Ingredients

Scale

Chicken and Rice

3 cups cooked huli huli chicken, sliced into strips or cubes (breasts or thighs)
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 chili sauce for drizzling
Yum-yum sauce for drizzling

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Instructions

Prepare the chicken: Ensure the huli huli chicken is cooked ahead of time and cut into strips or cubes as desired, using either chicken breasts or thighs for best flavor.
Wash and prep vegetables: Thoroughly wash all vegetables. Peel where necessary and slice or chop the carrots, radishes, green onions, cucumber, red bell pepper, celery spears, avocado, and cilantro as directed.
Assemble the bowls: Spoon the cooked sticky rice evenly onto four serving plates or pasta bowls. Arrange the sliced huli huli chicken on top of the rice.
Add vegetables: Neatly arrange the grated carrots, sliced radishes, green onions, diced cucumber, diced red bell pepper, diced celery, avocado, and fresh cilantro around the chicken over the rice for a colorful presentation.
Finish with sauces and lime: Drizzle Thai sweet chili sauce and yum-yum sauce over the assembled bowls. Serve each bowl with a lime wedge to squeeze over just before eating for a burst of fresh citrus flavor.

Notes

Huli-huli chicken: Using chicken thighs or small breasts sliced into strips offers the best texture and presentation, though cubed chicken is equally effective.
Storage: Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Freeze cooked chicken and rice in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating to maintain quality.
Reheating: Reheat chicken and rice in the microwave or on the stovetop. Adding extra sauce when reheating helps keep the chicken moist.
Make Ahead: Prepare the chicken, rice, and vegetables ahead of time, storing them separately in the fridge to assemble fresh bowls when ready to serve.