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Ultimate Honey Sriracha Chicken Rice Bowls

Close-up of sticky, glazed honey sriracha chicken served over white rice with broccoli and carrots.
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Make this quick weeknight asian chicken dish featuring sticky glazed chicken with a perfect balance of sweet and spicy flavor. This easy sriracha chicken dinner is great for busy nights.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup honey
  • 1/4 cup sriracha sauce (adjust for spice level)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 cups cooked jasmine rice (or brown rice)
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Set aside half of the sauce for later use as a finishing glaze.
  2. Cook the chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.
  3. Glaze the chicken: Pour the first half of the prepared sauce over the cooked chicken in the skillet. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken, creating a sticky glaze. Remove from heat.
  4. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the glazed honey sriracha chicken.
  5. Add vegetables: Arrange the steamed broccoli and shredded carrots around the chicken.
  6. Finish the bowls: Drizzle the remaining reserved sauce over the chicken and vegetables. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • For a spicier kick, add an extra teaspoon of sriracha to the initial sauce mixture. For a sweeter profile, increase the honey by one tablespoon.
  • You can bake the chicken instead: Toss the chicken with the first half of the sauce and bake at 400°F (200°C) for 15-20 minutes until cooked through, then toss with the remaining sauce.
  • This recipe works well for meal prep chicken bowls spicy lunches; store components separately and assemble before eating.
  • Find more great recipes on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/honey-sriracha-chicken-rice-bowls/