These honey sriracha chicken bowls are the kind of quick meal youโll want on repeat for busy weeknights. Made with lean ground chicken, crisp bell peppers, and a sweet-spicy honey sriracha sauce, they come together fast and are easy to customize for the whole family. Serve them over rice or noodles for a satisfying, delicious meal everyone loves.
Why Youโll Love This Recipe
- A healthy weeknight meal thatโs ready in about 30 minutes.
- Sweet, spicy, and savory flavors from the homemade honey sriracha sauce.
- Great for meal prep containers and reheats well the next day.
- Easy to adjust the amount of sriracha for mild or spicy food lovers.
- Works with rice, noodles, or cauliflower rice. Jasmine rice or brown rice both work great.
- A great recipe for feeding a crowd or scaling down to less servings.
If you love the honey sriracha combo, try our honey sriracha shrimp or sriracha honey Brussels sprouts.
Ingredient Notes
- Ground chicken: Lean and cooks quickly, but another ground meat such as ground turkey works just as well. You can also use finely chopped boneless skinless chicken thighs for a richer flavor or chopped chicken breasts. Try another ground chicken recipe such as our maple chicken breakfast sausage patties or quick and easy ramen noodle stir fry.
- Soy sauce or tamari: Use tamari for a gluten-free option.
- Sriracha: Start with 1 tablespoon if cooking for kids; add more next time if you want extra heat.
- Honey: Balances the spiceโmaple syrup can be used in a pinch.
- Arrowroot or cornstarch: Helps thicken the sauce in just 1โ2 minutes.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Use a medium bowl to whisk the sauce before adding it to ensure the cornstarch dissolves smoothly.
- Add extra veggies like green beans, shredded carrots, or snap peas.
- Finish with black sesame seeds or white sesame seeds for texture.
- Turn leftovers into a honey sriracha chicken salad by serving over greens with a squeeze of lime juice.
How to Make Honey Sriracha Chicken Bowls
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a large skillet, warm the sesame oil over medium heat. Once itโs hot, add the ground chicken. Break the chicken into small crumbles as it cooks. Continue cooking until itโs no longer pink, about 5โ7 minutes.
Step 2: While the chicken is cooking, add the soy sauce (or tamari), water, rice vinegar, Sriracha, honey, and cornstarch to a small bowl . Whisk until combined.
Step 3: Stir in the diced red bell pepper and green onions. Cook for another 3โ4 minutes, until the pepper begins to soften. Add the minced garlic and ginger and stir.
Step 4: Pour in the sauce and stir well.
Step 5: Reduce the heat to low and let the mixture simmer for 2-3 minutes to allow the sauce to thicken.
Step 6: Spoon the honey sriracha chicken over warm rice or rice/ramen noodles. Garnish with extra green onions, sesame seeds, shredded carrots, or a drizzle of Sriracha for extra heat.
Honey Sriracha Chicken Bowls FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave until warmed through, stirring halfway.
For longer storage, freeze the cooked chicken mixture in freezer-safe containers or a ziploc bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
This recipe is dairy-free. It is gluten free when using tamari or coconut aminos in place of soy sauce and serving with rice or gluten-free noodles.
Other Fun Recipes With Chicken
If you make this honey sriracha chicken rice bowl recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Honey Sriracha Ground Chicken Bowls
Ingredients
- 2 teaspoons sesame oil
- 1 pound lean ground chicken
- 1 red bell pepper, diced
- 1 small bunch of green onions, diced
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 tablespoons soy sauce or tamari
- 1 tablespoon water
- 2 tablespoons rice vinegar
- 1-2 tablespoons sriracha
- 3 tablespoons honey
- 1 teaspoon arrowroot or cornstarch
- For serving: rice or noodles
Instructions
- In a large skillet, warm the sesame oil over medium heat. Once itโs hot, add the ground chicken. Break the chicken into small crumbles as it cooks. Continue cooking until itโs no longer pink, about 5โ7 minutes.
- While the chicken is cooking, add the soy sauce (or tamari), water, rice vinegar, Sriracha, honey, and cornstarch to a small bowl . Whisk until combined.
- Stir in the diced red bell pepper and green onions. Cook for another 3โ4 minutes, until the pepper begins to soften. Add the minced garlic and ginger and stir.
- Pour in the sauce and stir well. Reduce the heat to low and let the mixture simmer for 2-3 minutes to allow the sauce to thicken.
- Spoon the honey sriracha chicken over warm rice or rice/ramen noodles. Garnish with extra green onions, sesame seeds, shredded carrots, or a drizzle of Sriracha for extra heat.
Notes
- Save time/prep ahead:
- Chop the bell peppers and green onions ahead of time and store them in the fridge.
- Mix the sauce in advance and keep it in a jar for up to 3 days.
- Portion into meal prep containers with rice for grab-and-go lunches.
- The meat also freezes well! See the FAQ section for details on freezing this recipe.
- The recipe can be found on My Fitness Pal by searching "BWB Honey Sriracha Chicken Bowls." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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