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Spicy Honey Sriracha Chicken Bowls – Sweet, Hot, and Easy Weeknight Comfort

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • Rice/Base: 2 cups cooked jasmine or basmati rice (or quinoa/cauliflower rice)
  • Veggies: 1 red bell pepper, 1 cup snap peas or green beans, 1 small red onion, 2 carrots
  • Aromatics: 3–4 garlic cloves, 1-inch piece fresh ginger (or 1 teaspoon ground ginger)
  • Sauce: 1/3 cup honey, 2–4 tablespoons sriracha, 3 tablespoons low-sodium soy sauce or tamari, juice of 1 lime, 1 tablespoon rice vinegar
  • Thickener: 2 teaspoons cornstarch + 2 teaspoons water (slurry)
  • Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • Garnishes: Green onions, sesame seeds, fresh cilantro (optional)
  • Extras (optional): Crushed peanuts or cashews, pickled jalapeños, cucumber
  • Seasoning: Salt and black pepper

Method
 

  1. Cook the base: Make your rice or grain according to package directions. Fluff and set aside. If using cauliflower rice, sauté with a little oil and salt until tender.
  2. Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper.
  3. Slice the veggies: Thinly slice the bell pepper and red onion. Peel and slice the carrots into matchsticks. Trim snap peas or chop green beans into 1-inch pieces. Mince the garlic and grate the ginger.
  4. Whisk the sauce: In a bowl, combine honey, sriracha, soy sauce, lime juice, and rice vinegar. Taste and adjust heat by adding more sriracha if you like it spicier. Set aside.
  5. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon oil. Add chicken in a single layer and cook, undisturbed, 2–3 minutes to brown. Stir and cook another 3–4 minutes until just cooked through. Transfer to a plate.
  6. Sauté the veggies: In the same pan, add another splash of oil if needed. Add carrots and onion; cook 2 minutes. Add bell pepper and snap peas; cook 2–3 minutes more. Veggies should be crisp-tender.
  7. Add aromatics: Stir in garlic and ginger. Cook 30 seconds until fragrant, being careful not to burn.
  8. Finish the sauce: Return chicken and any juices to the pan. Pour in the sauce and bring to a gentle simmer. Stir the cornstarch with water, then drizzle it in while stirring. Cook 1–2 minutes until the sauce turns glossy and thick enough to coat the chicken and veggies.
  9. Adjust and brighten: Taste and adjust salt, lime, or sriracha. If too thick, splash in water. If too sweet, add a dash more vinegar or lime.
  10. Assemble bowls: Add rice to bowls. Spoon over the chicken and veggies with plenty of sauce. Top with green onions, sesame seeds, and cilantro. Add nuts or pickled jalapeños if you like extra crunch and heat.