Huli Huli Chicken Bowls
This easy Huli Huli Chicken Bowls recipe brings island vibes to your table in no time, filled with tender chicken, colorful veggies, and a sticky glaze! Whether for a weeknight dinner or a fun family meal, Hawaiian chicken is the tropical choice that the whole family will love!
Servings: 4 servings
Ingredients
- 3 cups cooked huli huli chicken sliced into strips or cubes (breasts or thighs)
- 2-3 cups cooked sticky rice
- 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
- 1 lime cut into wedges
- Thai sweet chilli sauce for drizzling
- Yum-yum sauce for drizzling
Instructions
- Prepare the chicken ahead of time. Wash, peel, slice, and chop all of the vegetables.
- Spoon the sticky rice onto four plates of pasta bowls. Add the sliced huli huli chicken on top of the rice. Arrange the grated carrots, sliced radishes, green onions, cucumbers, bell pepper, celery spears, and avocado on top of the rice around the sliced chicken. Drizzle everything with the sweet chilli sauce and yum yum sauce. Serve with a lime wedge for squeezing on top.3 cups cooked huli huli chicken, 2-3 cups cooked sticky rice, 1 cup grated carrots, 1 cup thinly sliced radishes, 1 bunch green onions, 1 English cucumber, 1 red bell pepper, 1-2 celery spears, 1 avocado, ½ bunch fresh cilantro, 1 lime, Thai sweet chilli sauce, Yum-yum sauce
Notes
- Huli-huli chicken: We like using chicken thighs or 4 small chicken breasts and slicing for the best presentation, but cubed cooked chicken works just as well.
- Store: Place any leftover chicken and rice in separate airtight containers. Refrigerate for up to 3 days.
- Freeze: Freeze cooked chicken and rice in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Reheat chicken and rice in the microwave or on the stovetop. Drizzle extra sauce to keep it moist.
- Make Ahead: Prep the chicken, rice, and veggies in advance, storing them separately in the fridge. Assemble bowls when you're ready to serve.
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