Honey sriracha chicken bowls made with simple ingredients, ready in under 30 minutes. A flavorful, customizable weeknight meal perfect for rice or noodles.
In a large skillet, warm the sesame oil over medium heat. Once it’s hot, add the ground chicken. Break the chicken into small crumbles as it cooks. Continue cooking until it’s no longer pink, about 5–7 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 3–4 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.