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Sticky Honey Sriracha Chicken Bowls - Sweet, Spicy, and Weeknight Easy

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

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (canola, avocado, or vegetable)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the sticky honey sriracha sauce: 1/3 cup honey
  • 2–3 tablespoons sriracha (to taste)
  • 3 tablespoons low-sodium soy sauce (or tamari)
  • 1 tablespoon rice vinegar (or lime juice)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but great)
  • 1/3 cup water
  • 2 teaspoons cornstarch (for slurry)
  • For serving: 3–4 cups cooked rice (jasmine, basmati, or brown)
  • 1 cup thinly sliced cucumber
  • 1 cup shredded carrots or thin carrot ribbons
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • Fresh cilantro or mint leaves (optional)
  • Lime wedges
  • Toasted sesame seeds (optional)

Method
 

  1. Cook the rice: Start your rice according to package directions so it’s ready when the chicken is done.
  2. Prep the sauce: In a small bowl, stir together honey, sriracha, soy sauce, rice vinegar, garlic, and ginger. In another small cup, whisk the water and cornstarch until smooth. Set both aside.
  3. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon cornstarch, salt, and pepper until lightly coated.
  4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring a couple of times, until browned and cooked through. Don’t overcrowd; work in batches if needed.
  5. Add the sauce base: Lower heat to medium. Pour the honey-sriracha mixture into the pan, stirring to coat the chicken. Let it bubble for 1–2 minutes.
  6. Thicken to sticky: Stir the cornstarch slurry again (it settles). Pour it into the pan and stir constantly for 1–2 minutes, until the sauce turns glossy and thick and clings to the chicken.
  7. Adjust and finish: Taste and adjust. Add more sriracha for heat, a splash of soy for salt, or a squeeze of lime for brightness. Remove from heat.
  8. Assemble the bowls: Spoon rice into bowls. Top with sticky chicken, cucumbers, carrots, and bell pepper. Sprinkle with green onions, herbs, and sesame seeds. Serve with lime wedges.