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Quick Honey Sriracha Chicken Rice Bowl for Weeknight Dinner

Close-up of a vibrant chicken rice bowl featuring crispy, glazed chicken pieces and bright green broccoli florets over white rice.
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Make this sticky, sweet, and spicy honey sriracha chicken piled over fluffy rice with crisp vegetables. This easy chicken rice bowl recipe is faster than takeout and great for meal preparation.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup cooked white rice (for serving)
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • Optional toppings: sliced avocado, sesame seeds, chopped green onions

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, ginger, and garlic. Set aside.
  2. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes.
  3. Add vegetables: Add the broccoli florets and shredded carrots to the skillet with the chicken. Cook for 3 minutes until the vegetables are slightly tender-crisp.
  4. Glaze the chicken: Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables well.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice evenly with the honey sriracha chicken and vegetable mixture.
  6. Serve immediately with your choice of toppings like avocado slices, sesame seeds, and green onions. This recipe is also excellent for meal prep chicken bowls when stored separately.

Notes

  • For meal prep chicken bowls, store the cooked chicken mixture and the rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken mixture first, then combine with fresh or reheated rice.
  • If you prefer a less spicy flavor, reduce the sriracha to 1 tablespoon and use the remaining amount as a drizzle on top.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

Find it online: https://blissbatter.com/chicken-rice-bowl-honey-sriracha-quick-dinner/