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Healthy Honey Sriracha Chicken Bowls - Sweet, Spicy, and Satisfying

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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 and sauce:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 2 tablespoons avocado oil or olive oil
  • 3 tablespoons low-sodium soy sauce or tamari
  • 3 tablespoons honey
  • 2–3 tablespoons sriracha (adjust to taste)
  • 1 tablespoon rice vinegar or lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry), optional for thicker sauce
  • Pinch of red pepper flakes, optional
  • For the bowls:
  • 3 cups cooked brown rice, jasmine rice, or quinoa
  • 1 cup shredded purple cabbage
  • 1 cup thinly sliced cucumber
  • 1 red bell pepper, thinly sliced
  • 1 cup steamed or roasted broccoli florets
  • 2 green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon toasted sesame seeds or chopped peanuts, optional
  • Lime wedges, for serving
  • Salt and black pepper, to taste

Method
 

  1. Make the base. Cook your rice or quinoa according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a squeeze of lime at the end.
  2. Prep the sauce. In a small bowl, whisk soy sauce, honey, sriracha, rice vinegar, garlic, ginger, and red pepper flakes (if using). Taste and adjust heat or sweetness. Set aside.
  3. Season the chicken. Pat the chicken dry. Season lightly with salt and pepper. Dry chicken browns better and stays juicy.
  4. Sear the chicken. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and just cooked through.
  5. Add the sauce. Reduce heat to medium. Pour the sauce into the skillet and toss to coat. Simmer 1–2 minutes until it starts to thicken. If you want it thicker, stir in the cornstarch slurry and simmer another minute until glossy.
  6. Prep the veggies. While the chicken cooks, slice the cucumbers and bell peppers, shred the cabbage, and steam or roast the broccoli. Keep veggies crisp for contrast.
  7. Assemble the bowls. Add a scoop of rice or quinoa to each bowl. Top with honey sriracha chicken and spoon over extra sauce. Add cabbage, cucumber, bell pepper, and broccoli around the sides.
  8. Finish with toppings. Sprinkle with green onions, cilantro, and sesame seeds or peanuts. Serve with lime wedges for a fresh squeeze on top.