Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

Spicy Sweet Honey Sriracha Chicken Broccoli Bowls combine succulent marinated chicken with vibrant broccoli and a sweet-heat sauce that is utterly irresistible. This dish brings together the comforting flavors of honey and Sriracha, creating a delightful balance that will elevate your weeknight dinner routine. Perfect for meal prep or a cozy family meal, these bowls are not only tasty but also visually pleasing.

Recipe Information

• Prep Time: 30 minutes (including marinating time)
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 450
• Protein: 30 grams
• Carbohydrates: 55 grams
• Fat: 15 grams
• Fiber: 4 grams
• Sugar: 18 grams
• Sodium: 620 mg

Why Make This Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

This recipe is a fantastic option for home cooks looking to spice up their mealtime repertoire. The sweet, tangy honey mixed with spicy Sriracha creates a mouthwatering glaze that coats tender chicken and fresh veggies. Not only is it packed with bold flavors, but it also comes together quickly, making it an ideal dish for busy weeknights. Moreover, you can easily customize the bowl with different veggies or grains, providing endless possibilities for your palate.

How to Make Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

Ingredients:

For the chicken and marinade:

• 1 1/2 lbs (680 g) boneless skinless chicken thighs, cut into 1-inch pieces (or chicken breast)
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 1/2 tbsp Sriracha (adjust more or less to taste)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp toasted sesame oil (or neutral oil if unavailable)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 1/4 tsp black pepper

For the sauce:

• 1/4 cup honey
• 2–3 tbsp Sriracha (start with 2 tbsp, add more for extra heat)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (or lime juice)
• 1 tbsp ketchup (optional but recommended for body and color)
• 1/4 cup water or low-sodium chicken broth
• 1–2 tsp cornstarch (for thickening; use 2 tsp for a thicker glaze)

For the broccoli and veggies:

• 3 cups broccoli florets (fresh or frozen, bite-size pieces)
• 1 medium carrot, peeled and thinly sliced on a bias (optional)
• 1 red bell pepper, seeded and sliced into thin strips (optional)
• 2 tbsp neutral oil (canola, avocado, or vegetable), divided
• 1/4 tsp kosher salt (or to taste)
• 1/8 tsp black pepper

For serving:

• 3–4 cups cooked rice (jasmine, basmati, or brown rice) or quinoa
• 1 green onion, thinly sliced
• 1–2 tsp toasted sesame seeds
• Lime wedges (optional)
• Extra Sriracha, for drizzling (optional)

Directions:

Step 1: Cook the Rice

Rinse 1 1/2–2 cups of uncooked rice under cold water until the water runs mostly clear. Cook according to package directions (stovetop or rice cooker) so it’s ready when the chicken and broccoli are done. Fluff with a fork and keep warm.

Step 2: Marinate the Chicken

In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 1/2 tbsp Sriracha, 1 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, grated ginger, and 1/4 tsp black pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 15–20 minutes (up to 4 hours for deeper flavor). If short on time, let it sit at room temperature while you prepare the broccoli and sauce.

Step 3: Prep the Sauce and Vegetables

In a small bowl or measuring cup, whisk together 1/4 cup honey, 2–3 tbsp Sriracha, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp ketchup (if using), and 1/4 cup water or broth. Sprinkle in 1–2 tsp cornstarch and whisk until completely smooth with no lumps. Taste and adjust flavors with more honey, Sriracha, or vinegar as desired.

If using fresh broccoli, cut it into small, even florets. Slice the carrot and bell pepper, and pat the broccoli dry if just washed to prevent splattering.

Step 4: Cook the Broccoli and Veggies

Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets and carrot slices, seasoning lightly with salt and pepper. Stir-fry for 4–5 minutes until the broccoli is bright green and tender-crisp. If the pan gets too dry, add 1–2 tbsp of water and cover for 1–2 minutes to steam. Add the bell pepper in the last 2 minutes for some crispness. Transfer the cooked vegetables to a plate and set aside.

Step 5: Sear the Marinated Chicken

In the same skillet or wok, heat the remaining 1 tbsp of oil over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off (discard any leftover marinade). Add the chicken in a single layer, cooking in batches if needed. Sear for 3–4 minutes without moving too much to develop color, then flip and cook another 3–4 minutes until browned and cooked through (internal temperature should be 165°F / 74°C). If the pan starts to burn, reduce the heat slightly.

Step 6: Add the Sauce and Glaze the Chicken

Once the chicken is cooked, reduce the heat to medium. Stir the sauce and pour it over the chicken. Keep stirring as the sauce comes to a simmer; it will thicken and turn glossy in 1–3 minutes. If it becomes too thick, add a splash of water or broth to reach your desired consistency. Taste and adjust seasoning with more honey, Sriracha, or soy sauce as needed.

Step 7: Combine Chicken and Veggies

Add the cooked broccoli, carrot, and bell pepper back into the pan with the saucy chicken. Toss everything together until the vegetables are well coated and heated through, about 1–2 minutes. Turn off the heat and let sit for a minute to allow flavors to meld.

Step 8: Assemble the Bowls

Divide the warm rice among 4 bowls and spoon the honey Sriracha chicken and broccoli mixture over the top. Sprinkle with sliced green onions and toasted sesame seeds. Drizzle with extra Sriracha for an added kick, and serve with lime wedges for squeezing over the dish.

How to Serve Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

These bowls are fabulous as a stand-alone meal, but you can also pair them with a simple side salad or steamed dumplings. For a more filling option, serve them with warm naan or pita on the side to soak up the delicious glaze.

How to Store Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, heat gently on the stovetop or in the microwave until warmed through, adding a splash of water if needed to keep the chicken moist.

Expert Tips for Perfect Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

• Marinating Time: Allow the chicken to marinate for as long as possible for deeper flavor.
• Cooking Temperature: Ensure your skillet is hot enough when searing the chicken to achieve a nice crust.
• Adjusting Heat: If you’re sensitive to spice, start with the lower amount of Sriracha and gradually increase according to your taste.
• Vegetable Variations: Feel free to swap the broccoli for snap peas or green beans based on what you have available.

Delicious Variations

• For an extra crunch, add a handful of chopped roasted peanuts or cashews on top.
• Add thinly sliced cucumber or shredded red cabbage for an extra pop of color and freshness.
• Use cauliflower rice instead of regular rice for a lighter version of this dish.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
   Yes, you can substitute chicken breasts for thighs. They will cook slightly faster, so be sure not to overcook them.

2. What can I use instead of Sriracha?
   If you don’t have Sriracha, you can use another hot sauce or chili paste. Adjust the quantity to suit your heat preference.

3. Can I make this dish ahead of time?
   Yes! You can easily prepare the chicken and veggies ahead of time and store them separately. Just combine and heat everything when you are ready to serve.

4. How do I make it gluten-free?
   Use tamari or coconut aminos instead of soy sauce, and ensure your rice or quinoa is gluten-free.

5. Can I use frozen broccoli?
   Absolutely! Frozen broccoli works well in this recipe. Just add it directly to the skillet without needing to thaw it first.

Conclusion

Spicy Sweet Honey Sriracha Chicken Broccoli Bowls are an excellent choice for anyone craving a quick, flavorful meal. With succulent chicken, vibrant veggies, and a delightful sauce, this dish checks all the boxes for taste and ease. Whether you’re enjoying a weeknight dinner or meal prepping for the week ahead, this recipe offers a satisfying way to spice up your family’s dinner table. Give it a try, and let it become a staple in your weekly cooking routine!

Spicy Sweet Honey Sriracha Chicken Broccoli Bowls

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• Author: lydia
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

These Spicy Sweet Honey Sriracha Chicken Broccoli Bowls feature marinated chicken, vibrant broccoli, and a delicious sweet-heat sauce. Perfect for quick weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 1/2 tbsp Sriracha
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 tsp black pepper
• 1/4 cup honey (for sauce)
• 2–3 tbsp Sriracha (for sauce)
• 2 tbsp low-sodium soy sauce (for sauce)
• 1 tbsp rice vinegar (for sauce)
• 1 tbsp ketchup (optional, for sauce)
• 1/4 cup water or low-sodium chicken broth (for sauce)
• 1–2 tsp cornstarch (for thickening, sauce)
• 3 cups broccoli florets
• 1 medium carrot, peeled and thinly sliced (optional)
• 1 red bell pepper, sliced (optional)
• 2 tbsp neutral oil, divided
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 3–4 cups cooked rice or quinoa
• 1 green onion, thinly sliced
• 1–2 tsp toasted sesame seeds
• Lime wedges (optional)
• Extra Sriracha, for drizzling (optional)

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Instructions

1. Cook the Rice: Rinse rice under cold water and cook according to package directions. Keep warm.
2. Marinate the Chicken: Whisk together soy sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, and black pepper. Coat chicken and marinate for at least 15 minutes.
3. Prep the Sauce and Vegetables: Whisk sauce ingredients together in a small bowl. Prepare broccoli, carrot, and bell pepper.
4. Cook the Broccoli and Veggies: Stir-fry broccoli and carrot in oil for 4-5 minutes. Add bell pepper and cook for an additional 2 minutes. Set aside.
5. Sear the Marinated Chicken: Heat oil in the same skillet, sear chicken for 3-4 minutes on each side until cooked through. Internal temp should reach 165°F.
6. Add the Sauce: Pour sauce over chicken and stir until thickened, about 1-3 minutes.
7. Combine Chicken and Veggies: Add cooked vegetables back to the pan and toss together until heated through.
8. Assemble the Bowls: Serve chicken and veggies over warm rice, garnished with green onions, sesame seeds, and lime wedges.

Notes

For a gluten-free option, use tamari instead of soy sauce. Feel free to add additional vegetables or adjust the level of Sriracha to your taste.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 18g
• Sodium: 620mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg